Turkey and Quinoa Meatballs Recipe
Description
This turkey and quinoa meatball recipe with celery, onion, garlic, parsley, and sage is baked in a savory balsamic vinegar, soy sauce, and ketchup sauce.
Ingredients
•
1 tablespoon olive oil
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1 1/2 cups chopped celery
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1/2 large onion, chopped
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2 tablespoons minced garlic
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1 1/3 cups tomato ketchup
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1/3 cup balsamic vinegar
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1/3 cup low-sodium soy sauce
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1 1/2 pounds ground turkey
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1 1/2 cups cooked quinoa
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2 eggs
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1 tablespoon dried parsley
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1 teaspoon dried sage
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1/2 teaspoon ground black pepper
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1/2 teaspoon salt
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
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. Set aside off heat.
3
Combine ketchup, balsamic vinegar, and soy sauce in a small bowl.
4
Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl; stir in celery mixture and ⅓ cup ketchup mixture until well combined.
5
Divide and spread ⅓ cup ketchup mixture into bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands; pour remaining ⅓ cup ketchup mixture over meatballs.
6
Bake in the preheated oven until meatballs are no longer pink in centers and ketchup mixture thickened, 15 to 20 minutes.