Easy Baked Chicken Meatballs with Quinoa

• Gluten free

• Meat

  • 1 lb Ground chicken

• Produce

  • 1 clove Garlic
  • 1 tsp Lemon, zest
  • 2 tbsp Parsley, fresh

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 tbsp Tomato paste

• Pasta & Grains

  • 1 cup Quinoa, cooked and cooled

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan cheese

Found on turniptheoven.com

Description

Ingredients

• 1 pound ground chicken (preferably organic)
• 1 cup cooked and cooled quinoa
• 1/2 cup freshly grated parmesan cheese
• 1 large egg
• 1 clove garlic, minced
• 2 tablespoons minced fresh parsley
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 tablespoon extra virgin olive oil

Directions

• Preheat the oven to 400°F. Line a baking sheet with foil. In a large bowl, combine the chicken, quinoa, parmesan, egg, garlic, parsley, lemon zest, salt, and pepper. With clean hands, gently work the mixture together until it is well combined. Shape into 12 balls (each about the size of a golf ball) and transfer to the prepared baking sheet. In a small bowl, mix together the tomato paste and olive oil. Brush over the tops of the meatballs. Bake until they are tender-firm to the touch and just beginning to brown, about 20 minutes.