I love to make these for pasta, as appetizers and even as a snack to have around and eat when my hunger strikes. My daughter likes to take them to school for lunch and just eat them as finger foods too!
- 1 bunch green onions, coarsely chopped handful fresh parsley
- handful fresh basil
- 1 to 2 cloves garlic, peeled (optional)
- 2 cups cooked quinoa
- 2 pounds ground turkey
- 1 tablespoon Italian seasoning
- 1 to 2 teaspoons Herbamare (Herb Season Salt)
- 1⁄2 to 1 teaspoon freshly ground black pepper
- extra-virgin olive oil, for cooking
- Place the green onions, fresh herbs, and garlic into a food processor fitted with the “s” blade.
- Process until finely ground.
- Then add the cooked quinoa and process again.
- Add the ground turkey, Italian seasoning, Herbamare, and pepper
- Process until all ingredients are combined. You may need to pulse the mixture a few times and scrape down the sides. Using lightly oiled hands, roll mixture into equal sized meatballs. Set them all onto plates as you roll them.
- Heat a large skillet over medium heat. Add a tablespoon or two of extra virgin olive oil.
- Place enough meatballs into the pan so they have still some room to move. Sauté for 5 to 10 minutes moving the meatballs around a little so they cook on all sides. They won’t be all the way cooked at this point so don’t eat them.
- You now have two options. If you plan to serve them as appetizers, you can finish cooking them by continuing to toss them in the pan for 10-15 minutes or until golden brown and cooked thoroughly. Once they're cooked, you can serve them on a plate with toothpicks and drizzle your favorite sauce on top.
- If you plan to add them to pasta, transfer to a clean plate. Repeat with remaining uncooked meatballs. Add more oil in between batches, if necessary.
- Pour your favorite sauce into the pan and add the meatballs in slowly. Cook and simmer for about 15 minutes and add to your favorite pasta! Makes about 2 dozen meatballs.
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