Dinner

Baked Chicken Quinoa Spinach Meatballs is for Dinner.

Baked Chicken Quinoa Spinach Meatballs takes 30 minutes to prepare.

Baked Chicken Quinoa Spinach Meatballs takes 40 minutes to cook.

Baked Chicken Quinoa Spinach Meatballs makes 32 servings.

The ingredients for Baked Chicken Quinoa Spinach Meatballs are:

2 lbs of ground turkey (I used lean 93%)
1 cup of cooked quinoa (any color will do)
1 medium yellow onion, diced very small
6 garlic cloves, minced
1 cup of chopped spinach leaves (I used baby spinach leaves)
1/4 teaspoon of red chili flakes
2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce
1 tablespoon of Italian Seasoning
1 teaspoon of Oregano
Salt and Pepper
1 tablespoon of flaxseed meal (optional)
2 TBL Nutritional Yeast (optional ? gives it a Parmesan cheese flavor)
1 egg, beaten (I used Egg Beaters)

Here is how you make Baked Chicken Quinoa Spinach Meatballs:

Preheat your oven to 350 and spray your baking pan with sides with baking spray. Set aside. In your stand mixer with the paddle attached, add all of the ingredients and mix until incorporated. Then form meatballs, rolling in between your hands and then lay out on your baking sheet. Repeat until you use all of the meat mixture. Bake for 35 minutes or a little more ? until golden brown. Rotate them half way through the baking timeServing Size: 32 meatballsNumber of Servings: 32Recipe submitted by SparkPeople user LJSULLY.

The nutritional information for Baked Chicken Quinoa Spinach Meatballs is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 65.2

• Total Fat: 3.2 g
• Cholesterol: 23.8 mg
• Sodium: 45.1 mg
• Total Carbs: 2.8 g
• Dietary Fiber: 0.4 g
• Protein: 6.2 g

The dietary needs meet for Baked Chicken Quinoa Spinach Meatballs is Low Fat