Recipe Name Turkey-Quinoa Meatballs Submitted by service learning Recipe Description Cost at HEB in College Station: $10.66 and $1.78 per serving Cost at HEB in Bryan: $10.36 and $1.73 per serving **There was a cost difference due to the lack of organic parsley at the Bryan location Quantity 0 Quantity Unit Prep Time (minutes) 25 Cook Time (minutes) 40 Ready In (minutes) 65

Ingredients Amount Measure Ingredient 1/2 cup quinoa, cooked 2 tablespoons butter, unsalted 1 medium (2-1/2\" dia) onion 3 cloves garlic minced 2 teaspoons salt 1/2 teaspoon black pepper 1 1/2 pounds ground turkey 1 large egg 2 teaspoons parsley, chopped 1 tablespoon Worcestershire sauce 1 tablespoon red wine vinegar 1 teaspoon red pepper flakes, or to taste 1 cup olive oil Steps Sequence Step 1 MAKE THE MEATBALLS In a medium pot, boil the quinoa in salted water until tender, 12 to 15 minutes, then drain and cool to warm. 2 In a medium heavy skillet, heat the butter over medium high heat until hot. Stir in the onion, garlic, and 1/2 teaspoon each salt and pepper and cook until golden, about 6 minutes. Transfer the onion mixture to a bowl and let cool to warm. 3 To the bowl with the onion mixture, add the quinoa, turkey, egg, parsley, Worcestershire, vinegar, pepper flakes, 1 1/4 teaspoons salt and 1/2 teaspoon pepper, then stir with your hands, just to combine. 4 In a large heavy skillet, heat the oil over medium heat until hot. Form the turkey mixture into 12 large meatballs. Brown the meatballs in 2 batches, turning once, until golden brown, 5 to 7 minutes per batch. Enjoy!