Turkey-Quinoa Meatballs with Mushroom Gravy

Turkey-Quinoa Meatballs with Mushroom Gravy
Makes 4
Prep 35 m
Cook 25 m
Stand 5 m
Bake 15 m



  1. 1 of 5 In a small pot, add quinoa to 1 cup boiling water. Cover, reduce heat and cook 15 minutes. Let stand, covered, 5 minutes.
  2. 2 of 5 Heat oven to 400 degrees . In a sided skillet, cover potatoes with 1 inch cold water. Bring to a boil. Reduce to a simmer, cover and cook 10 minutes, until fork-tender. Drain potatoes and return to pot. Mash and stir in milk, sour cream, 1 tbsp of the butter, 1/4 tsp of the salt and 1/8 tsp of the pepper. Cover and set aside.
  3. 3 of 5 Finely chop 1 cup of the mushrooms. Combine with cooked quinoa, turkey, egg, Parmesan, parsley, 1/4 tsp plus 1/8 tsp of the salt and 1/4 tsp of the pepper. Form into twenty 2-inch meatballs and place on a rimmed sheet coated with nonstick cooking spray. Bake at 400 degrees for 15 minutes, until cooked through.
  4. 4 of 5 Meanwhile, slice remaining mushrooms. Add to remaining 1 tbsp butter in a saucepan over medium heat; cook 8 minutes, stirring several times. Stir in flour; cook 1 minute. Whisk in stock and bring to a boil. Reduce to a simmer; cook 3 minutes, until thickened. Season with remaining 1/8 tsp salt and 1/8 tsp pepper.
  5. 5 of 5 Serve meatballs and gravy over mashed potatoes.
Nutrition Information for Turkey-Quinoa Meatballs with Mushroom Gravy
Servings Per Recipe: 4
Per Serving: 18 g Fat, total, 545 kcal cal., 6 g fiber, 71 g carb., 8 g sat. fat, 129 mg chol., 833 mg sodium, 28 g pro.