Best Turkey Quinoa Meatballs Recipes

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BAKED TURKEY MEATBALLS WITH QUINOA



Baked Turkey Meatballs with Quinoa image

This easy recipe is a lighter take on an Italian comfort food favorite. We're bypassing the ground beef and skipping the spaghetti but still packing a whole lot of flavor into each spherical bite. Breadcrumbs soaked in milk help seal in the moisture, while baking the meatballs in a mini muffin pan helps them brown evenly (but a baking pan works well, too!).

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Nonstick cooking spray
1/4 cup whole milk
1/4 cup breadcrumbs (Italian or plain)
1 cup uncooked quinoa
1 1/2 pounds ground turkey
1 large egg
2 tablespoons minced garlic
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan, plus more for serving
Kosher salt and freshly ground black pepper
1 cup homemade or store-bought marinara sauce, heated

Steps:

  • Preheat the oven to 500 degrees F. Generously coat a nonstick mini muffin pan or baking pan with cooking spray.
  • In a small bowl, stir together the milk and breadcrumbs. Let the mixture sit for 5 minutes.
  • Meanwhile, prepare the quinoa according to package directions.
  • In a large bowl, combine the ground turkey, egg, garlic, parsley, Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper and the soaked breadcrumb mixture. Use your hands to thoroughly combine the mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
  • Arrange the meatballs in the muffin pan or in a single layer in the prepared baking pan. Bake until the meatballs are cooked through, about 15 minutes.
  • When ready to serve, divide the quinoa among plates, then place the meatballs on top. Spoon the warm marinara sauce over the meatballs and garnish with Parmesan.

BAKED TURKEY QUINOA MEATBALLS



Baked Turkey Quinoa Meatballs image

Make and share this Baked Turkey Quinoa Meatballs recipe from Food.com.

Provided by MissFit13

Categories     Meatballs

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean ground turkey
2/3 cup cooked quinoa
3 garlic cloves, minced
1 egg
1/4 cup red onion, diced
1/2 teaspoon black pepper
1/4 cup parsley, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 cups tomato sauce
1 pinch salt

Steps:

  • Preheat oven to 350° F.
  • Thoroughly cover a baking sheet with parchment paper or cooking spray.
  • In a large bowl add ground turkey, quinoa, red onion, garlic, parsley, basil, oregano, egg, salt and pepper. Mix well to combine. Roll into 1 to 1-1/2 inch balls and add to prepared baking sheet, spacing evenly.
  • Bake for around 30 minutes until the meatballs are firm and cooked throughout.
  • While the meatball are baking heat the tomato sauce in a large saucepan. Transfer the meatballs to the tomato sauce and stir to coat them. Sprinkle some parsley on top. Serve the meatballs alongside the lettuce leaves.

TURKEY AND QUINOA MEATBALLS



Turkey and Quinoa Meatballs image

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!

Provided by mfbama

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 55m

Yield 5

Number Of Ingredients 14

1 tablespoon olive oil
1 ½ cups chopped celery
½ large onion, chopped
2 tablespoons minced garlic
1 ⅓ cups tomato ketchup
⅓ cup balsamic vinegar
⅓ cup low-sodium soy sauce
1 ½ pounds ground turkey
1 ½ cups cooked quinoa
2 eggs
1 tablespoon dried parsley
1 teaspoon dried sage
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • 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.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 35.8 g, Cholesterol 175 mg, Fat 16.4 g, Fiber 2.9 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 1657.3 mg, Sugar 18.7 g

QUINOA AND GROUND TURKEY MEATBALLS



Quinoa and Ground Turkey Meatballs image

This is a healthier version of meatballs that I adapted from a recipe for healthy turkey meatloaf. You can of course also make meatloaf with the mixture

Provided by HDN

Categories     Meatballs

Time 1h

Yield 8

Number Of Ingredients 17

nonstick cooking spray
¾ cup water
3 tablespoons chia seeds
2 medium onions, peeled
6 large carrots, peeled
4 stalks celery
4 cups baby spinach
6 cloves garlic
2 tablespoons olive oil
2 pounds lean ground turkey
2 ½ cups cooked quinoa
2 large eggs, beaten
5 tablespoons low-sodium soy sauce
4 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon salt
½ cup reduced-sugar ketchup

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and spray a little nonstick spray on it.
  • Mix water and chia seeds together in a bowl to soak; set aside for 15 minutes. Stir after a few minutes to make sure all of the chia seeds are soaking up the water.
  • Finely chop onions, carrots, celery, spinach, and garlic in a food processor.
  • Heat olive oil in a skillet over medium heat. Sauté vegetable mixture over medium heat until softened, about 8 minutes. Set it aside and let it cool a bit before mixing with other ingredients, about 10 minutes.
  • Mix turkey, quinoa, eggs, soy sauce, Worcestershire sauce, pepper, and salt together in a large bowl. Add the chia seed and water mixture (it should be sort of firm, almost like gelatin). Mix in the cooled vegetable mixture.
  • Shape turkey mixture into 48 meatballs and place onto the prepared pan. Brush with ketchup.
  • Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 359.6 calories, Carbohydrate 26.2 g, Cholesterol 130.4 mg, Fat 15.8 g, Fiber 5.9 g, Protein 29.3 g, SaturatedFat 3.2 g, Sodium 829 mg, Sugar 5.7 g

TURKEY AND THYME MEATBALLS WITH QUINOA



Turkey and Thyme Meatballs With Quinoa image

These meatballs get their nutty essence from macadamia nut oil, quinoa, and are crusted with almonds. Natural flavors decorate this flavorful fusion dish that is made from scratch. Complete proteins and healthy fats make it all the better. This recipe will yield about 40 bite-sized meatballs that are great for a small party.

Provided by everg311

Categories     Meatballs

Time 40m

Yield 40 meatballs, 6 serving(s)

Number Of Ingredients 13

1 cup red quinoa
1 cup low sodium broth
1/3 cup breadcrumbs
1/3 cup whole wheat flour
1/2 cup egg substitute
2 tablespoons chopped fresh thyme
4 fresh garlic cloves
1/4 white onion
1/2 carrot
1 lb lean ground turkey
3 tablespoons macadamia nut oil
3 tablespoons oven roasted flavored sliced almonds (almond accents)
1 teaspoon sea salt

Steps:

  • Cook quinoa to directions on packaging, except I cook quinoa in chicken broth (vegetable, chicken, beef broth are all fine) Broth adds much more flavor. Once it is cooked you will only need 1 cup for the recipe.
  • While quinoa is cooking, can chop the onions. It should yield about 1/4 cup. Chop and crush the fresh garlic. Chop up the thyme. Mince carrot into tiny pieces.
  • In a large bowl, combine bread crumbs, egg, flour, onion, garlic, carrot, thyme, and quinoa Thoroughly mix it with the ground turkey and combine into bite size meatballs, slightly smaller than a golf ball.
  • In a large skillet, heat a thin layer of oil over medium to high heat. Start with about 1/2 tbsp to coat the pan. Add almonds in skillet. When warm, cook 10 meatballs at a time, or whatever fits in the pan without them touching. May sprinkle additional almonds on top of the meatballs. Make sure the almonds cook on the surface of the meatball. Keep an eye on the meatballs, turn them about every 1-2 minutes, they should be ready in about 8 minutes, all sides should be golden brown.
  • Add a small amount of salt, to taste. Feel free to add any of your personal favorite seasonings, like italian seasoning. For more flavor, sprinkle onion and/or garlic powder on meatballs while cooking.

Nutrition Facts : Calories 297.7, Fat 9.5, SaturatedFat 2, Cholesterol 52.2, Sodium 622.7, Carbohydrate 30.2, Fiber 3.7, Sugar 1.5, Protein 23.5

TURKEY QUINOA MEATBALLS



TURKEY QUINOA MEATBALLS image

Categories     turkey     Quick & Easy     Dinner     Winter     Healthy

Yield 8 people

Number Of Ingredients 11

2 lbs of ground turkey (I used lean 93%)
1 cup of cooked quinoa (any color will do)
1 medium yellow onion, diced very small
6 garlic cloves, minced
1 cup of chopped spinach leaves (I used baby spinach leaves)
1/4 teaspoon of red chili flakes
2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce
1 tablespoon of Italian Seasoning
1 teaspoon of Oregano Salt and Pepper 1
tablespoon of flaxseed meal
1 egg, beaten

Steps:

  • Preheat your oven to 350 and spray your baking pan with sides with baking spray. Set aside. In your stand mixer with the paddle attached, add all of the ingredients and mix until incorporated. Then form meatballs, rolling in between your hands and then lay out on your baking sheet. Repeat until you use all of the meat mixture. Bake for 35 minutes or a little more - until golden brown. Rotate them half way through the baking time

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