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My review
Turkey and Quinoa Meatballs
1
mfbama
"I developed this recipe with turkey and quinoa, but have since used it successfully with just about every type of ground meat and variety of grain. The addition of grains not only adds nutritional value and keeps the texture light, but also helps those on a budget stretch a small amount of quality meat into a bigger meal. It's simple, clean, nutritious eating but will please even the pickiest of meatloaf lovers. Make extra grains and serve those alongside a green salad, steamed asparagus, or roasted vegetables. Enjoy!"
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Ingredients
55 m servings 419Original recipe yields 5 servings (20 meatballs)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Remove from heat.
- Mix ketchup, balsamic vinegar, and soy sauce together in a small bowl.
- Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl. Add celery mixture and 1/3 cup of the ketchup mixture; mix until well-combined.
- Spread 1/3 cup of the ketchup mixture on the bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands. Pour remaining 1/3 cup of the ketchup mixture over the meatballs.
- Bake in the preheated oven until meatballs are no longer pink in the center and ketchup mixture is thickened, 15 to 20 minutes.
Footnotes
- Cook's Notes:
- Substitute coconut or avocado oil for the olive oil if desired.
- Substitute Bragg® Liquid Aminos for the soy sauce if desired.
- You can also form the meat mixture into 2 meatloaves (using damp hands). Bake until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 45 to 60 minutes.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
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1/27/2017
I loved the tangy, sweet sauce. I baked mine all in one 9x13 dish. My only issue was how wet the meatballs were, they held together enough to bake but were so soft when serving. I think I might ...
2/20/2017
I made this twice. The first time I felt the combo of the sage and balsamic glaze tasted odd. I switched it up to oregano the second time and personally liked it much better..
10/27/2016
Decided to give this recipe a go tonight, figured it would be a nice and healthy experiment; I am beyond happy that I did! I decided to go the meatloaf route as didn't have time for rolling meat...
4/25/2016
A nice meatball recipe that is easily made gluten free by using tamari sauce instead of soy. The mixture is very wet but the meatballs hold up, especially once they've cooled just a bit. The sau...