Easy Quinoa Turkey Meatballs Recipe

These Mediterranean inspired quinoa turkey meatballs make a delicious family meal or party food idea. Gluten free and simple to make they come together in just 30 minutes!

Why this recipe works

• The quinoa binds the ingredients and replaces breadcrumbs. It not only adds goodness to the meatballs, but also makes them gluten free!
• You can use pork or chicken instead of the turkey.
• You can either bake or shallow fry the meatballs.

How to prepare the quinoa

Quinoa is very quick and easy to cook. Place it in a fine mesh sieve and rinse under cold water then combine with fresh water (1 portion of quinoa to 1.5 portion of water), cover and bring to the boil.  Lower the heat and cook for about 12 minutes or until the water has been absorbed stirring occasionally.  Remove from the heat and set aside to cool completely stirring once in a while.

Alternatively cook the quinoa according to the packet instructions.

Quinoa turkey meatballs ingredients

I am using ground turkey with 7% fat. I don't recommend using extra lean meat in this recipe as this may produce slightly dry meatballs. 

In addition to the turkey and cooked quinoa I also used grated parmesan, dried thyme and oregano, onion, garlic and a little tomato puree. 

Step-by-step recipe instructions

1.Start by preheating the oven to 425 F/ 220 C/ gas mark 7. Line a large baking sheet with parchment paper and set aside. Omit this step if shallow frying.

Place all the ingredients in the food processor (except for the oil).

2. Pulse several times until well combined and the mixture is sticky.

3. Transfer the mixture into a large bowl, grease your hands with a little oil and form small meatballs (you should have approx. 30 meatballs).  Arrange them on top of the baking sheet not too close to one another. Brush the tops with a little oil and bake in the centre of the oven for 12-15 minutes.

4. Remove from the oven and serve immediately.

If you prefer to shallow fry these meatballs heat up 2 tablespoons of oil (per batch) in a large non-stick pan and cook the meatballs over a fairly low heat for 6-8 minutes turning often until golden brown.

Serving suggestions

These quinoa turkey meatballs taste delicious with ranch dip or another yogurt based dip such as tzatziki. They are delicious in a sub sandwich with crispy coleslaw. For a more substantial family meal serve with eggplant tomato pasta or roasted red pepper pasta.

Top tips and FAQs

• To save time cook the quinoa ahead and once cooled refrigerate, covered, for up to 3 days.
• I recommend using ground turkey with approx. 7% fat. Anything less might produce dry meatballs.
• This recipe will also work with ground pork or chicken.
• You can mix the ingredients using a large spoon but I find that pulsing them in a food processor produces better consistency. Plus it's faster.
• When forming the meatballs it is important to grease your hands with a little oil (rub a drop of oil into your hands before and throughout). This will prevent the mixture from sticking to your hands.
• The exact baking time depends on the size of your meatballs.  30 meatballs will need 14-15 minutes in the oven but if your meatballs are very small (ex. if you've made 35) they may need less time so check if they are done after 12 minutes or so.
• Best served immediately.
• Freeze in an airtight container for up to 3 months.

You might also like

• Easy Turkey Meatballs in Tomato Sauce (Healthy)
• Healthy Meatballs in Mushroom Sauce (Turkey)
• Healthy Moist Turkey Meatloaf Recipe

Check out also this collection of healthy vegetarian pasta meals.

Keep in touch!

If you make these turkey meatballs with quinoa I'd love to know how they turned out for you. Did you add different herbs? Let me know in the comments below, thanks!

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Easy Quinoa Turkey Meatballs Recipe

These baked quinoa turkey meatballs make a delicious family meal or party food idea. Gluten free and simple to make they come together in just 30 minutes!

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Course: Dinner, Party Food

Cuisine: gluten free

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 5 people

Calories: 238kcal

Author: Monika Dabrowski

Equipment

• ▢
  Food processor
• ▢
  Large baking sheet

Ingredients

• ▢ 500 g (1.1 lb) ground turkey approx. 7% fat
• ▢ 100 g (3.53 oz) cooked quinoa
• ▢ ½ small onion peeled, finely grated
• ▢ 1 garlic clove peeled, finely grated
• ▢ ⅓ tsp dried thyme and oregano each
• ▢ 40 g (1.41 oz) parmesan or mature cheddar, finely grated
• ▢ 1 tbsp tomato puree
• ▢ 1 tbsp olive oil you'll need more if you prefer to shallow fry the meatballs
• ▢ ⅓ tsp fine sea salt plus pepper to taste

Instructions

• Start by preheating the oven to 425 F/ 220 C/ gas mark 7. Line a large baking sheet with parchment paper and set aside. Omit this step if shallow frying.
• Place all the ingredients in the food processor (except for the oil). Pulse several times until well combined and the mixture is sticky.
• Transfer the mixture into a large bowl, grease your hands with a little oil and form small meatballs (you should have approx. 30 meatballs). Arrange them on top of the baking sheet not too close to one another. Brush the tops with a little oil and bake in the centre of the oven for 12-15 minutes.
• Remove from the oven and serve immediately.

  If you prefer to shallow fry these meatballs heat up 2 tablespoons of oil (per batch) in a large non-stick pan and cook the meatballs over a fairly low heat for 6-8 minutes turning often until golden brown.

Notes

• To save time cook the quinoa ahead and once cooled refrigerate, covered, for up to 3 days.
• I recommend using ground turkey with approx. 7% fat. Anything less might produce dry meatballs.
• This recipe will also work with ground pork or chicken.
• You can mix the ingredients using a large spoon but I find that pulsing them in a food processor produces better consistency. Plus it's faster.
• When forming the meatballs it is important to grease your hands with a little oil (rub a drop of oil into your hands before and throughout). This will prevent the mixture from sticking to your hands.
• The exact baking time depends on the size of your meatballs.  30 meatballs will need 14-15 minutes in the oven but if your meatballs are very small (ex. if you've made 35) they may need less time so check if they are done after 12 minutes or so.
• Best served immediately.
• Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 6g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 379mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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