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Turkey and Quinoa Meatballs
Turkey and Quinoa Meatballs
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Savory turkey and quinoa meatballs infused with parsley and sage, baked in a rich balsamic vinegar, soy sauce, and ketchup glaze.
Ingredients:
  • 1 tablespoon olive oil
  • 1.5 cups chopped celery
  • 0.5 large onion, chopped
  • 2 tablespoons minced garlic
  • 1.3333333730698 cups tomato ketchup
  • 0.33333334326744 cup balsamic vinegar
  • 0.33333334326744 cup low-sodium soy sauce
  • 1.5 pounds ground turkey
  • 1.5 cups cooked quinoa
  • 2 eggs
  • 1 tablespoon dried parsley
  • 1 teaspoon dried sage
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon salt
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • In a large skillet over medium heat, gently sauté celery, onion, and garlic in flavorful oil until softened but not browned, around 5 to 7 minutes. Take the skillet off the heat.
  • Combine the ketchup, balsamic vinegar, and soy sauce in a small bowl.
  • In a large bowl, mix together turkey, quinoa, eggs, parsley, sage, black pepper, salt, and celery mixture. Add in 1/3 cup of the ketchup mixture and mix until fully combined.
  • Spread a generous layer of the ketchup mixture on the bottom of two 9-inch square baking dishes. Shape the turkey mixture into meatballs using moistened hands and drizzle the remaining ketchup mixture over the meatballs.
  • Roast in the oven until meatballs are cooked through and ketchup mixture has thickened, for 15-20 minutes.

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