Albóndigas de pavo con quinua y espinaca

Ingredients

• 2 oz. olive oil
• 2 lbs. ground turkey
• 2 cups cooked quinoa
• 2 cups thawed spinach, chopped, squeeze out liquid
• 1 cup carrots, shredded
• 4 cloves of garlic, chopped 
• 3 eggs, whipped 
• 1 Tbsp. dried oregano 
• Salt and pepper to taste

Directions

Sauté the carrots and garlic in the olive oil until tender. Set aside to cool. In a large stainless steel bowl beat the eggs and add the oregano and mix. Add the cooked carrots and garlic along with the remaining ingredients and mix well. Form into 2 inch balls and place on a sheet tray and bake the meatballs in a 450 degrees oven until cooked through. Serve with roasted red pepper coulis.

Serves 8-10