Lean, Mean, Meatball Cuisine
A leaner, lighter version of traditional Spaghetti and Meatballs. I try and cook lighter in the summertime, so I modified this classic dish into a healthier, protein rich-er dish!
Ingredients:
For Meatballs:
1 lb ground turkey
1 egg
1/4 c breadcrumbs
4 tbsp cumin
salt n pepa
fresh basil and flat leaf parsley, chopped
1 c quinoa
1 1/2 c water, for boiling
Sauce:
1 head of garlic, chopped
1 c canned diced tomatoes
1/2 jar sliced roasted red peppers
2 tbsp sugar
1 tbsp cayenne or hot pepper
salt n peppa
Here are the ingredients!
Put ground meat into a bowl.
Add chopped basil and parsley
Meat mixture: 1 egg, chopped herbs, salt, pepper, cumin, and breadcrumbs
Combine the mixture with your hands, get in there!
Make balls out of the meat (duh, meatballs)
In a large pot, brown meatballs in hot olive oil.
While the meatballs are browning, make a tomato sauce. You can use store-bought if you like. I chopped garlic, added a can of chopped tomatoes, roasted red peppers, and salt, sugar, cayenne pepper, and pepper. Cook over medium flame.
Once meatballs are browned, it is time to add the sauce.
Add sauce to larger pot of meatballs to continue cooking for 5 minutes on medium heat.
While the meatballs are cooking, measure 1 c of quinoa. For every cup, add 1.5 c of water for boiling.
Serve meatballs and sauce over hot quinoa.
