Hello lemon pepper meatballs! Extremely easy to make with just four ingredients. Lemon pepper seasoning is available in nearly any grocery shop. Chances are you have some stashed in your pantry right now. It can also be made at home by blending garlic and onion powders, lemon zest, black pepper and salt. For quick clean up, simply line a sheet pan with foil.
Below is a quick quinoa stir fry that is a staple in my own home. I usually cook a large batch of plain quinoa. During the week, I can toss it with any vegetables, frozen or fresh, that I have on hand. Then I might add pesto, General Tso's or thai sweet chili sauce, lemon juice - whatever strikes my fancy. The recipe here is flavored with vinegar, salt and pepper. A super easy, flavorful meal for anyone trying to eat as nutritiously as possible.
olive oil spray
1 large egg or 2 egg whites
1 lb. ground white meat turkey
1 cup frozen cauliflower rice, thawed
1 teaspoon lemon pepper seasoning
Line a sheet pan with foil, spray with oil and pre-heat the oven to 375ºF.
In a bowl, whisk the egg then add the turkey, cauliflower and seasoning. Mix well. Hand roll the mixture into small balls and place on the baking sheet. Bake for 20-25 minutes until golden brown, using tongs to flip the meatballs about halfway through the cooking process.
Tip: If the mixture does not hold its shape, refrigerate for 30 minutes before rolling.
Yield: approximately 16 small meatballs
1 tablespoon olive oil
1/2 cup sliced mushrooms
1/2 cup sliced peppers
1 cup cooked quinoa
2 tablespoons white balsamic vinegar
salt and pepper, to taste
1/3 cup chopped fresh baby spinach
In a sauté pan, heat the oil over medium high. Add the mushrooms and peppers, cooking until just softened. Stir in the quinoa, vinegar, salt and pepper. Remove from heat and toss with the spinach immediately before serving.
Yield: 2 servings