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Caprese Quinoa and Turkey Meatball Casserole

  • 8 Servings
  • 10 mins Prep Time
  • 50 mins Total Time


Recipe and image courtesy of Mom Advice

Serving Size 2 meatballs and about 3/4 cup quinoa
Amount Per Serving
Calories 470
Calories from fat
% Daily Value*
Total fat 21 g 27 %
Saturated fat 8 g 40 %
Trans fat
Cholesterol 105 mg 35 %
Sodium 1030 mg 45 %
Total Carbohydrates 37 g 13 %
Dietary Fiber 4 g 14 %
Sugars 6 g
Protein 31 g
Vitamin D 0%
Calcium 30%
Iron 20%
Potassium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Preheat your oven to 375°F degrees.
  • Step 2

    Begin by rinsing your quinoa thoroughly.
  • Step 3

    In a greased 9x13 pan, add the rinsed quinoa to the bottom of the pan.
  • Step 4

    In a sauce pan, heat the spaghetti sauce and chicken broth until hot. Remove from the stovetop and pour the liquid over the quinoa, until it is fully covered.
  • Step 5

    Place meatballs on top of the quinoa and finish with thin slices of mozzarella (you can put them over the meatball or just dabble on top of the dish).
  • Step 6

    Cover the dish tightly with foil and bake for 35-40 minutes. During the last 5-10 minutes, remove the foil to melt the cheese fully.
  • Step 7

    While the dish is baking, pour balsamic vinegar into a small saucepan. Turn heat to medium high and bring vinegar to a boil.
  • Step 8

    Once boiling, reduce to simmer and let simmer for about 10 minutes until vinegar has reduced down. Stir occasionally. When it begins to coat the back of a spoon, you will know that it is fully reduced. Set aside to cool while the casserole bakes.
  • Step 9

    Cook until the meat reaches an internal temperature of 165°F using a meat thermometer.
  • Step 10

    Once your dish is done baking, garnish with thinly sliced basil and your balsamic reduction.

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