I was totally inspired by Baked Turkey Quinoa Spinach Meatballs recipe. Unfortunately I only had ground chicken and adjusted the seasonings and quantities according. I was also tight on time so I stuffed the meat into my small muffin pan to make a larger meatball/loaf/muffin.
To me the flavor was great, although I believe it needed a bit more moisture. Serving it with ketchup was better. The leftovers are going into some spaghetti which will work better. By adding an extra egg or a bit of applesauce would probably solve this problem. If you are serving in a sauce this recipe is probably fine as it is. Kids both enjoyed these healthy meatballs.
After preparing my spaghetti sauce in the crock pot which cooks all day along with the leftover meatballs it was amazing. I didn’t feel the need to eat any noodles with it. We all just had a yummy bowl of meatballs with a tomato sauce which included fresh tomatoes out of our garden. With a bit of green beans and potatoes on the side we had a well-balanced meal.
- 20 oz. ground chicken
- 1 cup cooked quinoa (all I had was quinoa and wild rice mix)
- 1 cup fresh baby spinach, chopped
- 1 Tbs ground flaxseed
- 1 egg
- 1/2 cup onion, minced
- 2 Tbs Parmesan cheese
- dash Worcestershire sauce
- dash sriracha or hot sauce
- salt and pepper
- 1 Tbs Italian seasoning
- 1/2 tsp poultry seasoning
Combine all ingredients in a bowl with your hands. Mix until consistent throughout.
Either roll into meatballs and place on a foil lined sheet pan or press into muffin tins for mini meatloaf.
Bake at 450 degrees for about 20-30 minutes depending on size of meatball.
Enjoy plain or with sauce!!!