My Baby Turkey - Meatballs in a Reduced Red Wine Sauce, over Quinoa Brown Rice, with a Green Salad and Avocado

​Another non-traditional ground turkey recipe. I really don’t know why turkey is not as popular as chicken. I always look for extra lean when I purchase chicken, either 98 or 99% lean. I prefer to replace any fat needed with extra virgin olive oil, definitely much better for healthier recipes.
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $10.15 or $5.08 per serving
Servings: 2
 
Ingredients
 
1/2 lb. of 99% lean ground turkey breast ($2.50)
1 ½ tbsp. olive oil to sauté the turkey meatballs and ½ tsp. to season them. (.60)
1 tsp. Goya Adobo (.15)
1 tsp. Paprika (.15)
1 egg (.15)
1/2 cup or good red wine ($1.75)
1/4 cup chopped cilantro (.30)
1 avocado ($1.00)
1 bag of quinoa brown rice ($1.60)
1 head of Iceberg lettuce cut in half. ($1.45)
2 tbsps. Angie's Salad Vinaigrette. (see my link below) (.50)

Directions
Season the ground turkey breasts with Adobo, paprika and EVOO, add the whisked egg, chopped cilantro, mix all well, make the mini balls and refrigerate until use, about 4-5minutes.

Prepare a green salad by cleaning the outer leaf, cut in half and remove the core. Marinate with Angie's Salad Vinaigrette. (See my link below) Refrigerate.

Add 1 tbsp. Of EVOO to a skillet in med. high. Add the mini turkey balls and sauté thoroughly until almost done. Remove from the skillet and set aside.

Carefully remove the turkey balls, set aside. Remove the skillet from the stove and add the wine to the skillet where you cooked the meatballs. Cook until it is reduced to half what you pour when started, it only takes few minutes.
 
Turn off the stove and add the baby turkey balls, stir and cover until you are ready to plate.
Cook the brown rice according to the bag instructions, a little over a minute.

Done and ready to plate!
 
My Vinaigrette Link:
http://www.angieslifehacks.com/cuisine/angies-basic-salad-dressing-homemade-vinaigrette-for-few-dollars