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
Servings: 9 Wraps
Calories: 174.6kcal
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
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