Quinoa Turkey Meatballs with Roasted Red Pepper Sauce on Spaghetti Squash "Noodles"
(adapted from ToneItUp.com Member's Recipes)
Ingredients
½ cup quinoa
1 pound ground
turkey
¼ cup diced
shallot
¼ cup diced red
onion
¼ cup red pepper
4 garlic cloves,
minced
⅓ cup egg whites
3 tablespoons
flax meal
½ teaspoon black
pepper
½ teaspoon
cayenne pepper
½ teaspoon
paprika
½ teaspoon dried
basil
½ teaspoon Mrs.
Dash
Sauce: 1 red bell
pepper, 2 tbsp crushed garlic, 2 tbsp lemon juice, 1 tbsp extra virgin olive
oil, and crushed red chilli flakes (to taste)
Roasted Red
Pepper Sauce
Roast red pepper
for 15 minutes. Place in a blender (we used our Magic Bullet) along with
garlic, lemon juice, crushed red chilli flakes, and extra virgin olive oil.
Blend until desired consistency.
Instructions:
Preheat the oven
to 450° degrees. Bake spaghetti squash for an hour (puncture many holes in
squash).
Line a baking
sheet with parchment paper and spray with cooking spray
Place quinoa and
1⅓ cup water into a saucepan and bring to a boil.
Once boiling strongly, reduce to low heat, cover, and cook until all water is
absorbed.
Transfer quinoa
to a medium mixing bowl, and allow it to cool for 10 minutes.
While quinoa is
cooling, add all remaining ingredients to the bowl. Using your hands or a
spoon, mix until well combined.
Shape the meat
mixture into balls that are a little smaller than a golf ball. I used a small ice
cream scooper. You can also shape into traditional burger patties too!
Evenly space
turkey balls on the baking sheet. Bake for about 12-15 minutes, until slightly
browned and crispy on top. Place the sheet in the oven and cook the meatballs
until they’re slightly browned and crispy on top.
Layer stringed
squash and meatballs and spread sauce over.
Enjoy!
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