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+ servings

Rosemary Quinoa Meatballs

A glorious dinner, with some even leftover lunch. It was that good.
Course Entree
Cuisine American
Keyword quinoa meatballs, rosemary
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 450kcal
Author Queen of Quinoa


  • 1 lb ground turkey
  • 3/4 cup cooked quinoa
  • 2 tablespoons toasted quinoa flour
  • 1 large egg
  • 1 tablespoon fresh chopped rosemary
  • 1 teaspoon red pepper flakes
  • Salt & pepper to taste
  • 2 large spaghetti squash seeded
  • 1 1/2 - 2 cups jarred or fresh tomato sauce, warmed
  • Freshly grated Locatelli cheese


  • Preheat the oven to 400 degrees F. Fill a baking dish with 1/2-inch of water and place the spaghetti squash flesh side down. Bake until tender, about 20 - 30 minutes.
  • While the squash is baking, prepare the meatballs by adding all the remaining ingrediens (aside from the sauce) into a mixing bowl. Form the meat into meatballs (about 1-inch wide), and place them on a parchment paper lined baking sheet about 1 inch apart. Place on the lower shelf of the oven and bake for 15 - 20 minutes, rotating the meatballs halfway through.
  • Remove the meatballs and squash from the oven and let cool for a few minutes. Scrape the squash out of the skin with two forks and serve into bowls. Top with tomato sauce and meatballs, sprinkled with fresh grated cheese.


gluten-free | dairy-free | sugar-free


Calories: 450kcal | Carbohydrates: 61g | Protein: 35g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 293mg | Potassium: 1030mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1590IU | Vitamin C: 12.3mg | Calcium: 196mg | Iron: 4.8mg