Average Recipe
Prep Time
25 minutes
Cook Time
1 hour 15 minutes

These meatballs freeze amazingly well. I like to freeze them is serving sized containers to have a quick lunch ready to go when needed. Using a food processor is what helps bind these together without using eggs. I use a 14-cup sized processor but an 11-cup will work as well. Serve meatballs and sauce over cooked brown rice noodles, cooked quinoa, or baked spaghetti squash with a mixed green salad on the side.



2 tablespoons extra virgin olive oil
1 medium onions diced
4 cloves garlic crushed
2 pounds ground turkey
2 cups cooked quinoa
1 tablespoons Italian seasoning
1 teaspoons paprika
2 teaspoons Herbamare
1 teaspoons freshly ground black pepper
¼ cups chopped parsley


2 cups chicken bone broth (or turkey stock)
2 tablespoons arrowroot powder
1 cups marinara sauce