Turkey Meatballs with Quinoa

Ingredients

• nonstick cooking spray
• ¾ cup water
• 3 tablespoons chia seeds
• 2 medium onions, peeled
• 6 large carrots, peeled
• 4 stalks celery
• 4 cups baby spinach
• 6 cloves garlic
• 2 tablespoons olive oil
• 2 pounds lean ground turkey
• 2 ½ cups cooked quinoa
• 2 large eggs, beaten
• 5 tablespoons low-sodium soy sauce
• 4 teaspoons Worcestershire sauce
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• ½ cup reduced-sugar ketchup

Directions

Warm your oven to 375°F (190°C) and line a baking sheet with parchment paper, then give it a quick spray with nonstick spray. In a small bowl, combine the water and chia seeds and let them soak for about 15 minutes, stirring once or twice to help them absorb the water and form a gel-like texture. While that’s soaking, finely chop the onions, carrots, celery, spinach, and garlic using a food processor or by hand. Heat some olive oil in a skillet over medium heat and sauté the chopped veggies until they’re soft and fragrant, which should take around 8 minutes. Once they’re done, set them aside to cool for about 10 minutes. In a large bowl, combine the turkey, cooked quinoa, eggs, soy sauce, Worcestershire sauce, salt, and pepper. Add the chia seed mixture—it should feel thick and jelly-like—and then stir in the cooled vegetables. Roll the mixture into small meatballs, about 48 in total, and place them evenly on your prepared baking sheet. Give each one a light brush of ketchup on top. Pop the tray into the oven and bake for 20 to 25 minutes, until the meatballs are cooked through and no longer pink in the center—an instant-read thermometer should show at least 165°F (74°C).