Porcupine Meatballs with a Twist
Give classic comfort food a nutritious makeover with these "Porcupine Meatballs with a Twist." This delightful recipe swaps traditional rice for protein-packed quinoa and uses lean ground turkey for a healthier, yet equally flavorful, spin on a timeless favorite. Each tender meatball is infused with the warm flavors of garlic, paprika, and onion, before being simmered to perfection in a rich, tangy tomato sauce enhanced with a hint of Worcestershire. Perfectly browned and tantalizingly saucy, these meatballs come together in under an hour, making them ideal for busy weeknights or cozy family dinners. Garnished with fresh parsley, they pair beautifully with mashed potatoes, fluffy rice, or a crisp green salad. Boost your dinner rotation with this high-protein, heartwarming dish that combines nostalgia with a modern, healthy twist.
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Recipe Information
Ingredients
- 1 lb Ground turkey
- 0.5 cup Quinoa (uncooked)
- 1 large Egg
- 0.5 cup Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Ground paprika
- 1 14-oz can Canned crushed tomatoes
- 1 cup Low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, combine ground turkey, quinoa, egg, chopped onion, minced garlic, salt, black pepper, and paprika. Mix thoroughly until evenly combined.
Using your hands, shape the mixture into 1.5-inch meatballs and place them on a large plate or tray. You should get 16-18 meatballs.
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, browning them on all sides for about 5 minutes (they don’t need to cook through at this stage). Set the browned meatballs aside on a plate.
In the same skillet, add the crushed tomatoes, chicken broth, and Worcestershire sauce. Stir well and bring the sauce to a gentle simmer.
Carefully return the meatballs to the skillet, spooning some of the sauce over them.
Cover the skillet with a lid and simmer on low heat for 30 minutes, stirring occasionally to ensure the meatballs are evenly coated in the sauce.
Once cooked, remove the meatballs from heat and let them rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve the porcupine meatballs hot as a main dish alongside mashed potatoes, rice, or a fresh green salad.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 542 mg | 180% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 23.5 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 218 mg | 17% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2196 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
