This recipe has under ten ingredients, is easy to make, super-delish and guilt-free. I swap cooked quinoa in place of bread crumbs and we put these meatballs on top of steamed-but-still-crunchy broccoli for a comfort meal turned healthy alternative. I often make this when Bryce is traveling because it’s easy to have as leftovers and one batch makes enough for two meals (for our family anyway).


  • 1 lb Ground Turkey- I don’t use lean because some fat is healthy, but you can

  • 1 sweet yellow onion

  • 1-2 garlic cloves

  • 1 cup cooked quinoa

  • 1 egg

  • Italian seasoning 2 tbsps

  • 2 large jars of marinara sauce - I use Trader Joe’s brand

  • 1 bag broccoli florets or 1 head of broccoli - but if you’re choosing the fast route (and why wouldn’t you?), grab the bag to steam in the microwave

  • Shaved parmesan

  • Salt & pepper- I like this truffle salt or pink Himalayan


Cook 1 cup of quinoa according to directions.

Dice and sauté yellow onion & garlic on medium-high heat - I add a little olive oil spray to my pan for this.

Combine in a mixer or mix by hand: ground turkey, 1 cup cooked quinoa, garlic and onion, egg, Italian seasoning, salt & pepper.

Pour one jar of marinara into a large cooking pot.

Make 1-2” meatballs by hand (spray hands with cooking spray to reduce mix sticking to your hands) or using an ice cream scoop, and drop meatballs into marinara sauce.

You’ll use 3/4 of the mix to fill all the marinara. Open the second jar and pour it on top of the meatballs in the cooking pot, then make meatballs with the rest of the mix.

Cover and turn on to high, bring to a boil, then turn low to simmer and cook for 20 minutes.


Steam broccoli and add to plate creating a “bed” for the meatballs.

Add meatballs and marinara sauce on top.

Top with shaved parmesan, salt & pepper.


Natalie Strahorn1 Comment