Turkey Meatball Heroes

Katie Choi, Photo by Anastassios Mentis

Turkey Meatball Heroes
cover of the KIWI Fall 2022 issue

Ingredients


Makes 8 servings

1 pound lean ground turkey

1 cup finely chopped kale

1⁄2 cup cooked quinoa

2 garlic cloves, minced

1 large egg

1⁄2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon kosher salt

1⁄4 teaspoon pepper

1 1⁄2 cups marinara sauce

8 whole wheat sub rolls or 4-inch lengths of whole wheat baguette

Arugula, for serving (optional)

Quinoa and kale add a nutritious twist to these turkey meatballs. Pile them high on a whole wheat roll for a fun lunch even picky eaters will devour!

Directions

1. Grease the inside of a slow cooker crock with cooking spray or olive oil.

2. In a large bowl, combine the turkey, kale, quinoa, garlic, egg, Parmesan cheese, oregano, salt, and pepper. Use a wooden spoon or your hands to mix well.

3. Divide and roll turkey mixture into 1 1⁄2-inch meatballs (you’ll get about 24).

4. Spread marinara sauce on the bottom of the slow cooker crock. Arrange meatballs in a single layer over the sauce. Cover, set slow cooker to high, and cook for 2 hours, until the meatballs are cooked through and the sauce is bubbly.

5. Divide meatballs among buns and top with arugula, if desired.

Per Serving:


Calories: 295

Carbohydrates: 35 g

Fat: 10 g

Protein: 18 g

Fiber: 5 g

Active Time:

20 minutes

Total Time:

2 hours, 20 minutes