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Turkey and Quinoa Meatballs
October 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 meatballs. I scaled everything back for 1 lb of turkey and left out the parsley as a personal preference. I didn't have low sodium soy sauce on hand so used regular and just scaled back the salt a bit. The texture and flavor of the loaf was wonderfully unexpected! The celery maintains a nice bite after the brief sautee, with enough "give" but enough "bite" to give a textural element different enough but not too extreme to really add nice depth to the dish. The quinoa also helps and just makes the whole "mouth-feel" of the meatloaf really unique and fun. I used one pan, instead of two, and as a result had to increase the baking time to reach 160 degrees. The one thing I will do differently next time (and there will be a next time!) is to simply grease the pan and move the ketchup mixture from the bottom and add it directly to the meat/quinoa mixture. I think that will lend itself better to a meatloaf and prevent the need/desire to get glaze from the top in every bite - the ketchup mix is so simplistic yet the zing from it really compliments the dish. I imagine that prepping the pan with the ketchup mix would be more optimal for meatballs, while a thick meatloaf would do better with the extra flavoring throughout. Overall, this seemingly "off the wall" recipe is delicious, fun to eat.

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