Baked Turkey Meatballs, stuffed with quinoa and zucchini and served on lettuce wraps, is a recipe that will please even the pickiest eater.
It’s amazing what kids will eat when you pack it in a meatball. My 8-year old son, lover of all vegetables and fruits, will not be convinced that quinoa is something that should actually be consumed by humans. In fact, he does a rather convincing impersonation of a fish freshly yanked from the water whenever I dare to serve the healthy grain. Spluttering, gasping, practically flopping on the floor. If I wasn’t putting on the performance of an annoyed mother – hands on hips, foot tapping rapidly on the hardwood floor – I might actually give him a standing ovation.
As I scooped the meatballs onto the plates, I beckoned my husband over to the stove and whispered, “These are filled with grated zucchini…and quinoa.” {Snicker, snicker.} With knowing smiles and conspiratorial winks, we placed the plates in front of the boys, holding our collective breath.
Now, it helps that one their favorite dinners is Baked Teriyaki Turkey Meatballs, served over rice, alongside stir-fried veggies. The reaction to that dinner usually involves fist pumps and Tim Tebow poses. It does a cooking ego good. So, meatballs of any sort are bound to be well-received, right?
Right?
“Mum, these aren’t good…they’re great!” “Can we have them in our lunch boxes tomorrow? PLEEEAAASSSE?”
Mission accomplished. Flopping fish performance averted.
If you’re craving a light meal, wrap the meatballs in lettuce leaves with a touch of sauce. For something more substantial, even Super Bowl-worthy (see my 25 Super Bowl Recipes), serve the meatballs in mini buns. Everybody loves a meatballs slider!
The recipe:
Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
In a large bowl, combine ground turkey, cooked quinoa, grated onion, garlic, zucchini, parsley, dried chile flakes, soy sauce, oregano, ground pepper and egg.
Mix well to combine. Using a 1 1/2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
Bake until the meatballs are firm to the touch and cooked through, about 20 minutes.
While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat. Transfer the meatballs to the tomato sauce and gently stir to coat the meatballs.
Spoon the meatballs and sauce into a bowl, serve alongside the lettuce leaves and Parmesan cheese.
Serve 2 meatballs and 1 teaspoon Parmesan cheese in each lettuce wrap.
Other meatball recipes:
Cookin’ Canuck’s Baked Caprese Turkey Meatball Recipe with Sun-Dried Tomatoes, Mozzarella & Basil Pesto
Cookin’ Canuck’s Baked Teriyaki Turkey Meatball Recipe
Italian Turkey, Quinoa & Zucchini Meatballs Recipe in Lettuce Wraps
Ingredients
- 1 1/4 pounds ground turkey
- 1 cup cooked quinoa
- 1/2 medium onion grated
- 3 garlic cloves minced
- 1/2 cup grated zucchini
- 1/4 cup chopped Italian parsley plus more for garnish
- 1/4 teaspoon dried chile flakes
- 2 tablespoons soy sauce
- 1 teaspoon ground oregano
- 1/2 teaspoon ground pepper
- 1 egg beaten
- 2 cups tomato sauce your favorite kind
- 9 medium to large butter lettuce leaves
- 6 tablespoons finely grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
- In a large bowl, combine ground turkey, cooked quinoa, grated onion, garlic, zucchini, parsley, dried chile flakes, soy sauce, oregano, ground pepper and egg.
- Mix well to combine. Using a 1½ tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
- Bake until the meatballs are firm to the touch and cooked through, about 20 minutes.
- While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat.
- Transfer the meatballs to the tomato sauce and gently stir to coat the meatballs.
- Spoon the meatballs and sauce into a bowl, serve alongside the lettuce leaves and Parmesan cheese.
- Serve 2 meatballs and 1 teaspoon Parmesan cheese in each lettuce wrap.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Tabitha
Absolutely delicious! From the first time my family tried this recipe more than four years ago it has been repeat ever since. These are also versatile enough to withstand being frozen and reheated.
Liz
Substitute HUSBANDS for kids in your first sentence and that’s what happened at my house! He has declared his disdain for zucchini frequently and would never touch quinoa, but he (and I!) both loved these meatballs! Cannot wait to make them again.
Dara
Haha, I feel your pain, Liz! I’m so glad to hear that these passed the test.
Helen
2 great reasons to like this very much…my 2 year old is very picky, but he did try these meatballs! And wrapping them in lettuce? Genius!
Dara
That’s so great to hear, Helen! Two-year olds can sometimes be the toughest to please. 😉
Emma
I made these meatballs last night after trying to find a healthy meatball recipe..and oh my gosh these are some of the BEST meatballs I have ever had! I have made countless healthy meatballs with various ingredients, trying to find the best combination between healthy and delicious and nothing has come close to this. I was so surprised that they tasted AMAZING but I am so happy the did. I will sharing this recipe with everyone. Thank you!