Gigantic Stuffed Meatballs

You’d be surprised just how moist and flavorful these meatballs turned out by using quinoa as the stuffing. And YES! I did say quinoa, as in the flowering plant commonly found in the Peruvian Andes.

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4


3/4 cup red quinoa
1 1/2 pounds ground turkey organic is best
2 large eggs, beaten
2 tablespoons almond meal
1 tablespoon smoked paprika
1 teaspoon Celtic sea salt
1 tablespoon butter
26.46 ounces chopped tomatoes


1. In a medium saucepan of boiling water, cook the quinoa according to the manufacturer’s directions or until tender, about 12 minutes. Drain and return to the pan. Cover and let stand for 10 minutes.

2. In a medium bowl, combine the turkey, eggs, almond meal, smoked paprika, salt, and olive oil. Mix well.

3. Take a baseball size portion of the turkey mixture and spread on the palm of your hand. With your other hand, take about 2 tablespoons of the quinoa and place in middle of turkey mixture. With your hands, form a meatball, keeping the mixture in the middle.

4. In a large cast-iron skillet, heat the butter. Add the meatballs and crushed tomatoes; cook over moderate heat, turning, until browned, about 8 minutes on each side. Bring down to a simmer, cover and cook over low heat until the meatballs are cooked through.