Baked Turkey, Quinoa & Zucchini Meatballs Recipe in Lettuce Wraps

Name: Italian Turkey, Quinoa & Zucchini Meatballs Recipe in Lettuce Wraps
Prep time: 2019-03-19T00:00:00+00:00
Cook time: 2019-03-19T00:00:00+00:00
Total time: 2019-03-19T00:00:00+00:00
Yield: 9 wraps
Ingredients: 1 1/4 lb 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 tsp dried chile flakes; 2 tbsp soy sauce; 1 tsp ground oregano; 1/2 tsp ground pepper; 1 egg, beaten; 2 cups tomato sauce (your favorite kind); 9 medium to large butter lettuce leaves; 6 tbsp finely grated Parmesan cheese

Jan 30, 2013 by Dara 44 Comments

Share2.0K

Pin54.3K

Yum178

56.5K Shares

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

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

1 reviews

Italian Turkey, Quinoa & Zucchini Meatballs Recipe in Lettuce Wraps

Print shopping list

Loading nutrition data...

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Baked Turkey Meatballs, stuffed with quinoa and zucchini and served on lettuce wraps, is a recipe that will please even the pickiest eater. 175 calories and 4 Weight Watchers Freestyle SP

Yields 9 wraps

Ingredients

1 1/4 lb 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 tsp dried chile flakes
2 tbsp soy sauce
1 tsp ground oregano
1/2 tsp ground pepper
1 egg, beaten
2 cups tomato sauce (your favorite kind)
9 medium to large butter lettuce leaves
6 tbsp finely grated Parmesan cheese

Directions

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.

by Dara Michalski

Recipe Notes

Weight Watchers Points: 4 (Freestyle SmartPoints), 4 (Points+)

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.