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