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TURKEY AND QUINOA MEATBALLS
04

TURKEY AND QUINOA MEATBALLS

NUTRITION
HEALTHY RECIPES
Jan 25, 2025

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.

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