A simple, healthy, and flavorful meal that’s packed with protein and veggies! Perfect for a quick weeknight dinner.
The recipe:
Heat a small skillet over medium heat and lightly coat with olive oil or nonstick spray. Crack the egg into In a bowl, mix together ground turkey, chopped onion, cooked quinoa, Parmesan cheese, cream cheese, salt, and pepper.
Roll the mixture into 1-inch meatballs.
Heat olive oil in a pan and fry the meatballs until browned on the outside and cooked through, about 10-12 minutes.
While meatballs cook, spiralize zucchinis into noodles or use pre-cut zoodles.
In another pan, sauté the zoodles in olive oil for about 5 minutes until softened.
Add crushed almonds and pesto to the zoodles and toss to combine.
Serve the meatballs over the pesto zoodles. Top with red pepper flakes, extra salt and pepper, and fresh basil if desired. Enjoy!! xx
Quinoa Turkey Meatballs & Pesto Zoodles
Ingredients
- 1 lb ground turkey
- 1/2 onion chopped
- 1 clove garlic minced
- 1 spoon about 1 tbsp cream cheese
- 1 cup cooked quinoa
- 1/4 cup grated Parmesan cheese
- 2 medium zucchinis
- 1 handful crushed almonds
- 1/4 cup pesto any kind you like
- Salt and pepper to taste
Instructions
- In a bowl, mix together ground turkey, chopped onion, cooked quinoa, Parmesan cheese, cream cheese, salt, and pepper.
- Roll the mixture into 1-inch meatballs.
- Heat olive oil in a pan and fry the meatballs until browned on the outside and cooked through, about 10-12 minutes.
- While meatballs cook, spiralize zucchinis into noodles or use pre-cut zoodles.
- In another pan, sauté the zoodles in olive oil for about 5 minutes until softened.
- Add crushed almonds and pesto to the zoodles and toss to combine.
- Serve the meatballs over the pesto zoodles. Top with red pepper flakes, extra salt and pepper, and fresh basil if desired. Enjoy!! xx
