TURKEY AND QUINOA MEATBALLS
These Turkey and Quinoa Meatballs are a nutritious and flavourful twist on classic meatballs, combining lean turkey with protein-packed quinoa with a touch of garlic, onion and oregano. These tender meatballs are seasoned to perfection, offering a satisfying balance of textures perfect for a light dinner or meal prep. They’re also low in fat and high in protein, making them ideal for health-conscious eaters. These Turkey and Quinoa Meatballs are cooked with just a tiny amount of olive oil, salt and pepper. They stay juicy while developing a nice golden crust. Serve them over pasta, in a wrap or on a salad for a versatile, balanced meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Appetiser
SERVING SIZE
1
CUISINE
American, Fusion
PREPARATION / TECHNIQUES
Pan-Fry, Bake, One-Pot Wonders, Quick & Easy
OCCASION / HOLIDAY
Weeknight Dinner, Family Meal, Potluck, Meal Prep
SPECIAL CONSIDERATION / DIETARY CONCERNS
High Protein, Low Fat, Kid Friendly, Gluten-Free, High Fibre
DISH TYPE
Meatball, Main Course, Comfort Food
INGREDIENTS
There are the following ingredients for Turkey and Quinoa Meatballs:
- 100g ground turkey
- 20g cooked quinoa
- 1/4 onion, finely chopped
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- Salt & pepper, to taste
- 1 tsp olive oil (for cooking)
FULL NUTRITIONAL INFORMATION
- Calories: 180
- Protein: 18g
- Fat: 8g
- Carbohydrates: 6g
- Fibre: 1g
- Sodium: 120mg
- Sugars: 1g
PREPARATION
- Combine Ingredients: In a mixing bowl, combine ground turkey, cooked quinoa, finely chopped onion, garlic powder, oregano, salt and pepper. Mix until all ingredients are well incorporated, but avoid over-mixing, as it may toughen the meatballs.
- Form Meatballs: With clean hands, scoop out small portions of the mixture and roll them into balls (roughly 1 inch in diameter). Place the formed meatballs on a plate.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat until shimmering.
- Cook Meatballs: Add meatballs to the skillet, ensuring they do not overcrowd. Cook for 5-6 minutes, turning occasionally to ensure they brown evenly on all sides.
- Finish Cooking: Cover the skillet with a lid and cook for an additional 2-3 minutes, or until the meatballs are cooked through and reach an internal temperature of 75°C (165°F).
- Serve: Transfer the meatballs to a serving plate. Serve warm, garnished with fresh herbs if desired, alongside pasta, salad or as part of a wrap.
PREP TIME
10 minutes
COOKING TIME
10 minutes
TIPS FOR TURKEY AND QUINOA MEATBALLS
- Evenly Sized Meatballs: Use a small ice cream scoop to portion out the meatballs, ensuring they cook uniformly.
- Avoid Over-Mixing: Gently mix the ingredients to keep the meatballs tender.
- Customise with Herbs: Fresh herbs like parsley or basil can add extra flavour if mixed in or used as a garnish.
VARIATIONS
- Swap Chicken: Substitute ground chicken for turkey for a slightly different flavour profile.
- Mediterranean Twist: For a Mediterranean twist, add a dash of cumin and finely chopped parsley to the meatball mixture.
- Zucchini Boost: Incorporate shredded zucchini into the mix for added moisture and fibre.
PREPPING AND STORAGE
- Fridge: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over low heat.
- Freezing: Freeze cooked meatballs on a baking sheet until solid, then transfer to a freezer-safe bag. Store for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave.