We’ve finally made it to the last installment of my turkey meatball series. As you’ve read, most of my turkey meatball recipes are healthy spins on old favorites. First and foremost, the turkey meatball itself is a healthy spin on a traditional Italian meatball, using brown rice instead of bread crumbs and extra lean ground turkey instead of pork or veal. Then we had the turkey meatball lettuce wrap take the place of a traditional meatball sub, and the turkey meatball soup is a healthy version of a matzoh ball soup.
Part 4 is the pièce de résistance in my healthy swaps. Instead of serving a traditional meatball over a pile of pasta, I’m serving the already-healthier version of meatballs over quinoa with a big scoop of marinara. It absolutely satisfies my craving for Italian food (which I crave often), while being much more figure friendly. I bring this to work for lunch all the time, and my coworkers always ask, “What smells so good?” The quinoa soaks up the garlicky marinara, and the herbs in the sauce bring out the oregano in the meatballs. It’s a perfect, delicious, guilt-free weekday meal that takes virtually no time to make.
What you’ll need to do:
This recipe is less about cooking, and more about assembling already cooked ingredients. I usually have quinoa already cooked and packed in Tupperware in my fridge, the turkey meatballs have already been cooked on the weekend, and I just use a store-bought jar of sauce.
If you don’t already have the quinoa cooked, simply follow my Quick and Easy Quinoa recipe. You need one part quinoa to two parts water. Like I mentioned, I usually make a big batch and store it in my fridge for up to a week. If you haven’t already made your quinoa, bring your quinoa and water up to a boil in a small saucepan. As soon as the water starts to bubble, cover and turn the heat down to low. Let it sit for about 10 minutes.
Assemble your dish by putting down 1/2 cup of cooked quinoa, top with the turkey meatballs, and slather with the marinara. If you’re bringing this to work for lunch, just reheat for 1 minute on high in the microwave. Delish!