Turkey Herb Quinoa Meatballs

these freeze well. serve over baked spaghetti squash with large green salad.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the meatballs, place the green onions, parsley, basil, and garlic, if using, in a food processor fitted with the "S" blade.

Step 2

Process until finely ground.

Step 3

Then add the cooked quinoa and process again.

Step 4

Add the turkey, Italian seasoning, sea salt, and pepper; process until all the ingredients are combined.

Step 5

You may need to pulse the mixture a few times and scrape down the sides.

Step 6

Using lightly oiled hands, roll the mixture into equal-size meatballs.

Step 7

Set them on plates as you roll them.

Step 8

Heat a tablespoon or two of extra-virgin olive oil in a large skillet over medium heat.

Step 9

Place enough meatballs in the pan so they still have some room to move.

Step 10

Sauté for 5 to 10 minutes, moving the meatballs around a little so they cook on all sides.

Step 11

They won't be all the way cooked at this point, so don't eat them.

Step 12

Transfer to a clean plate.

Step 13

Repeat with the remaining uncooked meatballs.

Step 14

Add more oil in between batches, if necessary.

Step 15

To make the sauce, combine the stock and arrowroot powder in a bowl and whisk together to dissolve the arrowroot.

Step 16

Once you have sautéed all of the meatballs, pour the sauce mixture into the pan, and add cooked meatballs back into the pan; cover and simmer on low heat for about 15 minutes.