Turkey Meatballs, Broccoli and Penne

1lb ground turkey

1/2c cooked quinoa

1 egg lightly beaten

1tbsp oregno

1tsp thyme

1/2c minced onion

2 garlic cloves minced

2 24 oz jars tomato sauce

6 c broccoli

1 c penne


  1. For meatballs: in a bowl, combine the turkey, quinoa, egg, oregano and thyme. Season with salt and set aside. Coat a skillet with olive oil and heat on medium-low. Add onion and garlic; saute until translucent, 2-4 minutes. Let cool; combine onion and garlic with the turkey mixture. Form into 10-12 2″ balls.
  2. In a large pot, combine the sauce and meatballs; cover and heat to medium-low and cook for about 20 minutes, or until the meatballs are cooked through.
  3. Meanwhile, steam broccoli and cook penne according to package directions. In a serving dish, combine steamed broccoli, cooked penne and meatballs. Add sauce, as desired. Sprinkle with parmesan.

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