1 ½ lbs organic dark ground turkey (I use Mary’s Turkey)
1 ¼ cups white quinoa, cooked
2 large eggs, beaten
6-7 large basil leaves, chopped
1 ½ tsps. Kosher salt
1 tsp pepper
3 garlic cloves, minced
2 T olive oil
1 jar of your favorite marinara sauce
In a medium bowl, combine the quinoa, turkey, eggs, basil, salt and pepper. Mix well with hands and form into meatballs. Makes between 14-16 balls. (tip* – turkey meat sticks a little more, so I like to use a tiny drop of olive oil in my hand to roll the balls more easily)
In a large cast-iron skillet, heat olive oil and minced garlic over medium heat, stirring continuously so that the garlic doesn’t burn. Add the meatballs and cook over moderate heat until browned, about 8 – 9 minutes. Making sure all sides of balls are browned. Stir in the marinara sauce and bring to a simmer. Cover and cook over low heat until the meatballs are cooked through, 8-10 minutes longer.
Note* – The meatballs can be prepared through Step 2 and refrigerated for up to 4 hours.