Turkey and quinoa meatballs

    (7)
    55 min

    These turkey mince and quinoa meatballs are flavoured with parsley and sage and baked in a savoury sauce.


    4 people made this

    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 

    1. Preheat oven to 190 C / Gas 5.
    2. 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.
    3. Mix ketchup, balsamic vinegar and soy sauce together in a small bowl.
    4. 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.
    5. 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.
    6. 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:
    (7)

    Reviews in English (5)

    by
    0

    Wish I'd read the reviews first! I made the meatballs but was concerned over how wet they were, as others mentioned. They definitely set up better as they cool, but they pretty much fell apart as we ate them. I will make them again but would add a little more quinoa to soak up the liquid. The flavor was delicious!  -  18 Sep 2018  (Review from Allrecipes US | Canada)

    by
    0

    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)

    by
    0

    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)