Turkey and Quinoa Meatballs Recipe

These turkey and quinoa meatballs with parsley and sage are baked in savory balsamic vinegar, soy sauce, and ketchup sauce.

• Preparation Time: 35 mins
• Cooking Time: 20 mins
• Total Time: 55 mins
• Calories: 419 Calories

Ingredients

• 2 eggs
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 1 tablespoon dried parsley
• 1 teaspoon dried sage
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.33333334326744 cup low-sodium soy sauce
• 0.5 large onion, chopped
• 1.5 cups chopped celery
• 0.33333334326744 cup balsamic vinegar
• 1.5 pounds ground turkey
• 1.5 cups cooked quinoa
• 1.3333333730698 cups tomato ketchup

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

Mix ketchup, balsamic vinegar, and soy sauce together in a small bowl.

Step 4

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.

Step 5

Bake in the preheated oven until meatballs are no longer pink in the center and ketchup mixture is thickened, 15 to 20 minutes.

Step 6

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.