Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 pound ground turkey
- 1 egg
- 1/3 cup quick cooking gluten free oats
- 2 teaspoons italian seasoning (see below for more information)
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 jars of your favorite spaghetti sauce
- parmesan cheese, to taste
Instructions
- Begin by preparing your quinoa. Bring 1 cup quinoa and 2 cups of water to a rolling boil. Then, reduce heat to low and let simmer until all water is absorbed. Set aside.
- Next, in a large pot, begin heating up your spaghetti sauce. Turn burner to low.
- To create meatballs, thoroughly mix together meat, egg, oats, and spices in a large bowl (I use my hands for this part). Using your hands, scoop out mixture and mold into a ball the size of your palm. Repeat 8 – 10 times.
- Heat a large pan to medium-high heat and place meatballs onto pan. Sear for about 3-4 minutes, letting brown on all sides of the meatball. Then, turn burner to low, and cover meatballs for about 5-10 additional minutes, turning frequently.
- Transfer meatballs into the spaghetti sauce and let cook for an additional 30 minutes to ensure they are cooked all the way through.
- Serve meatballs on a bed of freshly cooked quinoa with parmesan cheese!