Turkey and quinoa meatballs
These turkey mince and quinoa meatballs are flavoured with parsley and sage and baked in a savoury sauce.
Ingredients
Serves: 5
- 1 tablespoon olive oil
- 185g chopped celery
- 1/2 large onion, chopped
- 2 tablespoons minced garlic
- 300ml ketchup
- 80ml balsamic vinegar
- 80ml reduced salt soy sauce
- 675g turkey mince
- 275g cooked quinoa
- 2 eggs
- 1 tablespoon dried parsley
- 1 teaspoon dried sage
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Method
Prep:35min ›
Cook:20min ›
Ready in:55min
- Preheat oven to 190 C / Gas 5.
- Heat oil in a large pan over medium heat. Add celery, onion and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Remove from heat.
- Mix ketchup, balsamic vinegar and soy sauce together in a small bowl.
- Combine turkey, quinoa, eggs, parsley, sage, black pepper and salt in a large bowl. Add celery-onion mixture and 1/3 of the ketchup mixture; mix until well-combined.
- Spread 1/3 of the ketchup mixture on the bottom of two square baking dishes. Form turkey mixture into meatballs with damp hands. Pour remaining 1/3 of the ketchup mixture over the meatballs.
- Bake in the preheated oven until meatballs are no longer pink in the centre and ketchup mixture is thickened, 15 to 20 minutes.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (4)
I made this twice. The first time I felt the combo of the sage and balsamic glaze tasted odd. I switched it up to oregano the second time and personally liked it much better.. - 20 Feb 2017 (Review from Allrecipes US | Canada)
I loved the tangy, sweet sauce. I baked mine all in one 9x13 dish. My only issue was how wet the meatballs were, they held together enough to bake but were so soft when serving. I think I might add a little breadcrumb to soak up some of the moisture next time, that or leave the sauce out of the meatball mixture and only use the sauce in the bottom of the dish and to pour on top of. Overall very tasty and worth trying. - 27 Jan 2017 (Review from Allrecipes US | Canada)
Decided to give this recipe a go tonight, figured it would be a nice and healthy experiment; I am beyond happy that I did! I decided to go the meatloaf route as didn't have time for rolling meatballs. I scaled everything back for 1 lb of turkey and left out the parsley as a personal preference. I didn't have low sodium soy sauce on hand so used regular and just scaled back the salt a bit. The texture and flavor of the loaf was wonderfully unexpected! The celery maintains a nice bite after the brief sautee, with enough "give" but enough "bite" to give a textural element different enough but not too extreme to really add nice depth to the dish. The quinoa also helps and just makes the whole "mouth-feel" of the meatloaf really unique and fun. I used one pan, instead of two, and as a result had to increase the baking time to reach 160 degrees. The one thing I will do differently next time (and there will be a next time!) is to simply grease the pan and move the ketchup mixture from the bottom and add it directly to the meat/quinoa mixture. I think that will lend itself better to a meatloaf and prevent the need/desire to get glaze from the top in every bite - the ketchup mix is so simplistic yet the zing from it really compliments the dish. I imagine that prepping the pan with the ketchup mix would be more optimal for meatballs, while a thick meatloaf would do better with the extra flavoring throughout. Overall, this seemingly "off the wall" recipe is delicious, fun to eat. - 26 Oct 2016 (Review from Allrecipes US | Canada)