Apple Quinoa Chicken Breakfast Meatballs

Since my first What I’m Eating Wednesday post, I have had a couple request for recipes. The first is my Apple Quinoa Chicken Meatballs. Instead of using breadcrumbs, like traditional meatballs, I have swapped in quinoa, a whole grain full of protein and fiber. I cooked these meatballs with breakfast in mind, to have a quality source of protein in the morning. These have been Wes, AKA Mr. Picky, approved and he also believes they would make a great protein filled snacks as well.

Satisfying breakfast! Composed of quality proteins and whole grains!

Satisfying breakfast! Composed of quality proteins and whole grains!

Ingredients:

1 lb lean ground chicken

1 lb lean ground turkey

2 cups cooked quinoa

1 large granny smith apple

1 Tbsp Mrs. Dash Onion & Herb Seasoning Blend

Salt-free! Savory, yet sweet from the dried onions, perfect for this recipe!

Salt-free! Savory, yet sweet from the dried onions, perfect for this recipe!

Directions:

Preheat the oven to 350 degrees. In a large mixing bowl add the ground chicken and ground turkey. Dice up the green apple into small dime sized pieces and stir in along with the cooked quinoa(*see next paragraph) and seasoning. Roll into balls and place on non-stick cooking sheet (I did spray mine with non-stick cooking spray as a precaution, they are getting old). Bake in oven for 25-30 minutes, until cooked thoroughly. When making meatballs I usually set the timer for 10 minutes first, then rotate them and finish the baking time.

* To cook quinoa: Quinoa is popping up everywhere! I found it in the bulk bins at Publix. To make 2 cups of cooked quinoa, start with 1 cup dry quinoa, quinoa doubles in volume when after cooking. Rinse the quinoa prior to cooking through a fine mesh sieve or soak in a bowl, stirring occasionally, then straining. This step is imperative because quinoa has a protective coating that tastes bitter, but luckily is easily removed through previous step. When cooking quinoa, you need about double the water to the amount of quinoa. So bring 2 cups of water to boil, add quinoa, reduce to simmer and cover, cooking for about 10 minutes. Keep a close eye on the quinoa, stirring occasionally. You will start to hear a popping noise when the quinoa is done. Remove from heat and fluff with a fork.

This recipe makes over four dozen meatballs. I rolled mine, pretty small as to quickly reheat them in the morning for breakfast. I designated one serving as five meatballs which contain about 160 calories, 18 grams of protein, 10 grams of carbs and 6 grams of fat. These meatballs freeze well, I froze about 2 dozen in a gallon ziploc bag to use in the upcoming weeks. This is one of those great recipes to make ahead of time over the weekend, to be prepared for a healthy week! The Apple Quinoa Chicken Meatballs are not your typical breakfast idea, so remember to think outside the box!

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