Quinoa Meatball Madness



Dear Diary,

All my gyms’ treadmills are taken at peak times, new gym shoes arrived from Amazon and flat abs are on my to-do list – January is in full swing. After watching my third Jenny Craig commercial during, “Keeping up with Kardashians,” I’m reminded I’m not the only one in pursuit of a leaner self in 2015.

However, exercise alone isn’t going to do the trick, but eating the right food can be a struggle for me. After overdosing on dinners of baked chicken, brussel sprouts and brown rice in 2014… I cracked. I had one of those meltdowns that starts slowly, but ended with me on the floor of my kitchen, a death grip on a block of cheese and potato chips. Tears of salty joy were running down my face.   I’ve decided to take a more realistic approach to eating this year, making it my resolution to stay away from processed food and eat real food.

Tonight, I’m making turkey quinoa meatballs to compliment my spaghetti squash pasta dish. I always feel unsatisfied after just veggies and pasta sauce. I have to say adding protein filled that void and  I was full after one serving! Oh heck yeah, weight loss resolution.


Here’s what you need:

1 lb of white turkey meat

2 cloves of garlic

1 small yellow onion

1 large egg

1 package of frozen spinach

1/2 cup of shredded parmesan cheese

3/4  cup of cooked quinoa

pinch salt and pepper

1 tsp. of red pepper flakes

1 tbsp. basil

Preheat the oven to 400 degrees. Then defrost the spinach and make sure to squeeze out excess water. Also, start cooking the quinoa. While the quinoa is cooking chop the onions, garlic and basil, and scramble the egg. Place the cooked quinoa into the bowl, and all the above ingredients, as well as, the chopped onion, garlic and basil into a large mixing bowl. Thoroughly mix all them together. Roll into small balls and place the balls on a well greased pan. Bake for 20 to 25 minutes. Makes about 18 – 25 meatballs.

Meatball 2



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