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Turkey Meatballs with Quinoa and Kale

Gluten Free + Dairy Free. Tia Mowry's Cookbook, Whole New You
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course


  • 1/2 cup gluten free oats not quick cooking
  • 1/2 cup unsweetened almond milk
  • 2-3 tbsp extra virgin olive oil
  • 1 egg lightly beaten
  • 2 cloves garlic grated
  • 1/2 tsp black pepper
  • 1 tsp salt
  • any of your preferred spices


  • Add the milk and oats to a small pot over medium heat. Cook until the milk is hot, but not boiling. Reduce the heat to a simmer, continuing to cook until the mixture gets thick. Set aside and let cool.
  • Preheat oven to 450°F then drizzle oil on baking sheet. Set aside.
  • In a large bowl combine the turkey, spices, egg, parmesan (if including), garlic, salt, pepper and oatmeal mixture. Stir until the ingredients are completely combined.
  • Form the meatballs into equally sized balls and then place them on the cooking sheet.
  • Bake for 25-30 minutes, turning half way, until the meatballs are nicely brown all around. Serve with cooked quinoa and sautéed kale.
Keyword dairy free, gluten free