For a richer flavor, use dark balsamic vinegar. To prevent sticking, lightly grease your hands with olive oil when forming the meatballs. These meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking directly from the refrigerator. Serve over your favorite pasta with marinara sauce, alongside roasted vegetables, or as a flavorful appetizer with toothpicks.
Turkey and Quinoa Meatballs Recipe
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PREP TIME35 mins
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COOK TIME20 mins
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TOTAL TIME55 mins
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SERVING5 People
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VIEWS24
Elevate your weeknight dinners with these succulent turkey and quinoa meatballs, bathed in a tangy, savory glaze. This recipe is a delightful fusion of health and flavor, offering a lighter take on a classic comfort food without compromising on taste. Perfect served over pasta, rice, or as a satisfying appetizer.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol175 mg
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Fiber3 g
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Protein35 g
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Saturated Fat4 g
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Sodium1657 mg
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Sugar19 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 375°F (190°C).
02
StepHeat olive oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, approximately 5-7 minutes. Remove from heat and set aside.
03
StepIn a small bowl, whisk together ketchup, balsamic vinegar, and soy sauce until well combined. This will be your glaze.
04
StepIn a large bowl, gently combine ground turkey, cooked quinoa, eggs, dried parsley, dried sage, black pepper, and salt. Add the cooked celery mixture and 1/3 cup of the ketchup glaze. Mix until just combined; avoid overmixing to keep the meatballs tender.
05
StepSpread 1/3 cup of the ketchup glaze evenly on the bottom of two 9-inch square baking dishes. With damp hands, form the turkey mixture into evenly sized meatballs (about 1.5-2 inches in diameter). Arrange meatballs in the prepared baking dishes. Pour the remaining 1/3 cup of the ketchup glaze over the meatballs, ensuring they are lightly coated.
06
StepBake in the preheated oven until the meatballs are cooked through, no longer pink in the center, and the ketchup glaze has thickened and caramelized slightly, approximately 15-20 minutes. A meat thermometer should read 165°F (74°C) when inserted into the center of a meatball.
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Roscoe Lebsack
Jul 2, 2025I added a pinch of red pepper flakes for a little heat.
Margarette Baumbach
Jun 30, 2025I substituted ground chicken for turkey, and they turned out great!
Heath Jacobs
Jun 15, 2025I loved the addition of quinoa, added a nice texture.
Bonnie Harris
Jun 6, 2025These were amazing! My kids, who are usually picky eaters, devoured them.
Laisha Kshlerin
May 4, 2025Next time, I'll double the recipe!
Darby Hauck
May 3, 2025The balsamic vinegar adds such a nice depth of flavor.
Arianna Mosciski
Apr 7, 2025Freezes really well! Perfect for meal prepping.
Kennith Gleichner
Mar 23, 2025Can you make these in an air fryer?