Baked Turkey, Quinoa & Zucchini Meatballs Recipe in Lettuce Wraps

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 two of their favorite dinners are Baked Teriyaki Turkey Meatballs, served with rice and stir-fried veggies, and Italian Turkey Meatballs with pasta. 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 ½ 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:

Salmon Meatballs with Avocado Sauce
Cannellini Bean Vegetarian Meatballs
Honey Garlic Baked Turkey Meatballs

Italian Turkey, Quinoa & Zucchini Meatballs Recipe in Lettuce Wraps

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

4.80 from 5 votes

Print Pin Rate

Course: Entrees

Cuisine: Italian

Keyword: Poultry Recipes, Super Bowl

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 9 Wraps

Calories: 174.6kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 1 ¼ pounds ground turkey
• 1 cup cooked quinoa
• ½ medium onion grated
• 3 garlic cloves minced
• ½ cup grated zucchini
• ¼ cup chopped Italian parsley plus more for garnish
• ¼ teaspoon dried chile flakes
• 2 tablespoons soy sauce
• 1 teaspoon ground oregano
• ½ 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

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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

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

Nutrition

Serving: 1Lettuce Leaf, 2 Meatballs in Sauce, 2 Teaspoons Parmesan | Calories: 174.6kcal | Carbohydrates: 12.1g | Protein: 16.6g | Fat: 7.1g | Saturated Fat: 2.2g | Cholesterol: 67.7mg | Sodium: 529.1mg | Fiber: 2.1g | Sugar: 3.5g

Tried this 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.

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