Ingredients
8 servings
- •nonstick cooking spray
- •¾ cup water
- •3 tablespoons chia seeds
- •2 medium onions, peeled
- •6 large carrots, peeled
- •4 stalks celery
- •4 cups baby spinach
- •6 cloves garlic
- •2 tablespoons olive oil
- •2 pounds lean ground turkey
- •2 ½ cups cooked quinoa
- •2 large eggs, beaten
- •5 tablespoons low-sodium soy sauce
- •4 teaspoons Worcestershire sauce
- •1 teaspoon ground black pepper
- •½ teaspoon salt
- •½ cup reduced-sugar ketchup
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and spray a little nonstick spray on it.
- Mix water and chia seeds together in a bowl to soak; set aside for 15 minutes. Stir after a few minutes to make sure all of the chia seeds are soaking up the water.
- Finely chop onions, carrots, celery, spinach, and garlic in a food processor.
- Heat olive oil in a skillet over medium heat. Sauté vegetable mixture over medium heat until softened, about 8 minutes. Set it aside and let it cool a bit before mixing with other ingredients, about 10 minutes.
- Mix turkey, quinoa, eggs, soy sauce, Worcestershire sauce, pepper, and salt together in a large bowl. Add the chia seed and water mixture (it should be sort of firm, almost like gelatin). Mix in the cooled vegetable mixture.
- Shape turkey mixture into 48 meatballs and place onto the prepared pan. Brush with ketchup.
- Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 360
- Carbohydrate: 26g
- Fat: 16g
- Fiber: 6g
- Protein: 29g
- Sugar: 6g