A flavorful 'Bro Meal' featuring quinoa and meatballs that can be prepared ahead of time for easy meals throughout the week. This dish combines crispy roasted Brussels sprouts, seasoned kale, and meatballs made from ground chicken.
1: Preheat the oven to 375°F.
2: Shred 5-6 Brussels sprouts and season with olive oil, salt, pepper, garlic powder, lemon juice, and balsamic glaze. Roast for 10-15 minutes until crispy.
3: Prep quinoa according to packaged directions (use about 3/4-1 cup per serving).
4: Mix ground chicken, egg, breadcrumbs, parmesan, diced white onion, minced garlic, salt, pepper, and Italian seasoning until combined.
5: Roll into one inch meatballs (this should make about 30 meatballs) and sear over medium/high heat in a skillet with olive oil until the outside is mostly cooked.
6: Transfer meatballs to the oven at 375°F for 20-22 minutes or until fully cooked.
7: Dress shredded kale with lemon juice, salt, pepper, and a little olive oil.
8: Mix the roasted Brussels sprouts, dressed kale, and quinoa in a large bowl.
9: Top with mini meatballs (about 7 per serving) and dress with more lemon juice, balsamic glaze, and garlic salt.
