Turkey Quinoa Meatballs

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! 

Meatballs:

• 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

1. Place the green onions, fresh herbs, and garlic into a food processor fitted with the “s” blade. 
2. Process until finely ground. 
3. Then add the cooked quinoa and process again. 
4. Add the ground turkey, Italian seasoning, Herbamare, and pepper
5. 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.
6. Heat a large skillet over medium heat. Add a tablespoon or two of extra virgin olive oil.
7.  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. 
8. 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.
9. 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.
10. 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.