Lean turkey and protein-rich quinoa meatballs simmered in a light tomato-herb sauce, served over fresh zucchini noodles. A flavourful, low-carb, and gluten-free meal that's both satisfying and nutritious.
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Zutaten
- 300g lean turkey mince
- 100g cooked quinoa
- 2 large zucchini
- 400g canned chopped tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
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Anleitung
- 1.In a medium bowl, combine the turkey mince, cooked quinoa, half of the minced garlic, dried oregano, salt, and pepper. Mix gently until just combined, then form into 12-14 small meatballs.
- 2.Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Carefully add the meatballs and brown them on all sides, about 5-7 minutes. Remove the meatballs from the pan and set aside.
- 3.In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and the rest of the garlic, and sauté for 2-3 minutes until softened and fragrant.
- 4.Pour in the canned chopped tomatoes, season with a pinch of salt and pepper, and bring to a simmer. Return the browned meatballs to the pan, reduce the heat to low, cover, and let them simmer for 10-15 minutes until cooked through.
- 5.While the meatballs are simmering, use a spiralizer or vegetable peeler to create noodles from the zucchini.
- 6.To serve, you can either gently toss the zucchini noodles in the pan with the sauce for 1-2 minutes to warm them, or place the raw noodles in bowls and top with the meatballs and sauce. Garnish with fresh parsley.
Nährwertinformationen
Warum dieses Rezept
This recipe is rich in lean protein from turkey and quinoa, supporting muscle health. Zucchini noodles replace pasta for a low-carb, high-fiber meal packed with vitamins and antioxidants, making it a perfectly balanced and nutritious dish.
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