Turkey and quinoa meatballs

    Turkey and quinoa meatballs


    1 person made this

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

    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

    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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