Turkey-Quinoa Meatballs with Mushroom Gravy

Turkey-Quinoa Meatballs with Mushroom Gravy
Servings: 4 Yield: servings Prep 35 mins Cook 25 mins Stand 5 mins Bake 400°F 15 mins

Ingredients

  • 1 cup uncooked red quinoa, rinsed
  • 1 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces
  • 1/2 cup 1% milk
  • 1/2 cup light sour cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (10 oz) cremini mushrooms
  • 1/2 pound ground turkey
  • 1 egg, beaten
  • 1/4 cup shredded Parmesan
  • 1/3 cup parsley, chopped
  • 2 tablespoons gluten-free flour
  • 1 1/2 cups unsalted beef stock

Make It

1. In a small pot, add quinoa to 1 cup boiling water. Cover, reduce heat and cook 15 minutes. Let stand, covered, 5 minutes.

2. 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. 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. 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. Serve meatballs and gravy over mashed potatoes.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 545, Fat, total (g): 18, chol. (mg): 129, sat. fat (g): 8, carb. (g): 71, fiber (g): 6, pro. (g): 28, sodium (mg): 833, Percent Daily Values are based on a 2,000 calorie diet.