These turkey quinoa meatballs do not contain eggs or breadcrumbs and can be cooked either in the oven or in a pan. Gluten free and simple to make these soft, delicious meatballs can be served with your favourite pasta sauce!

Top down view of turkey quinoa meatballs with sauce in oval dish.

These turkey quinoa meatballs are made with ground turkey thigh meat, cooked quinoa and dried herbs. These delicious meatballs have a soft texture thanks to the quinoa, which is fluffy and light, and works exceptionally well as a binding ingredient, replacing classic breadcrumbs and egg.

Quinoa is high in fibre as well as protein so your meatballs will be nutritious as well as filling!

These gluten free quinoa turkey meatballs contain only a handful of ingredients and are simple to make. Add your favourite sauce and cook these meatballs either in the oven or in a frying pan. Enjoy over freshly boiled pasta!

Turkey quinoa meatballs ingredients and substitutions

Ingredients for making turkey and quinoa meatballs in individual dishes. — Turkey quinoa meatball ingredients.

Ground turkey:

I recommend using ground turkey containing 7-8% fat (thigh meat). I do not recommend using extra lean turkey meat (turkey breast) as this may produce slightly dry meatballs. This recipe will also work with ground chicken and pork.

Quinoa:

Used either ready-cooked store-bought quinoa or cook quinoa from scratch (see details below).

Garlic
Herbs:

I used Italian herbs, but you can use your favourite herb combination.

Salt and pepper.
Oil: for browning the meatballs.
Pasta sauce: simple marinara, mushroom, eggplant tomato, or white sauce will all work well, so use your favourite.

How to prepare the quinoa

You can either use ready-cooked quinoa or cook dried quinoa. To prepare quinoa from scratch 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 before making your quinoa and turkey meatballs.

Alternatively cook the quinoa according to the packet instructions.

Step-by-step recipe instructions

1.Preheat the oven to 400 F/200 C/180 fan/gas mark 6. You will need a medium sized shallow casserole dish.

TIP: Skip this step if you prefer to cook the meatballs in a frying pan.

2. Make meatball mixture: Place the turkey meat, quinoa, crushed garlic, herbs, salt and pepper in a large mixing bowl. Using your hands mix the ingredients together until thoroughly incorporated and the mixture is smooth.

Ingredients for making quinoa turkey meatballs assembled in white mixing bowl.

Meatball mixture ball in white mixing bowl.

3. Make meatballs: Form good size meatballs by rolling the mixture between the palms of your hands (do this thoroughly to ensure the meatballs keep their shape in cooking). You should get around 16 meatballs.

Raw turkey and quinoa meatballs on white plate.

4. Brown meatballs: Heat the oil in a large non-stick pan and add the meatballs. Cook over a medium heat for about 2-3 minutes until lightly browned then turn the meatballs over and repeat this step. Transfer the meatballs (along with the juices) to your oven dish and set aside.

TIP: Alternatively leave the meatballs in the pan, add your sauce, cover and cook for 5 minutes then turn the meatballs over, add shredded cheese - as an option - then cover and cook for another 5 minutes or until the meatballs are fully cooked.

Browned meatballs with quinoa and turkey in large pan.

5. Bake meatballs: Cover the meatballs with your favourite pasta sauce, add shredded mozzarella (as much as you like) and cook in the centre of the oven for 20 minutes or until the meatballs are cooked through. Remove from the oven and serve with freshly boiled pasta.

Quinoa turkey meatballs covered with sauce and shredded cheese in oval dish.

Serving suggestions

These turkey quinoa meatballs taste delicious with a simple marinara, mushroom sauce, eggplant tomato sauce, or white sauce. Sprinkle some mozzarella on top and serve with linguine, spaghetti or your favourite pasta. Alternatively enjoy with garlic bread.

Can I make quinoa turkey meatballs ahead

Yes, you can! You can form the meatballs, cover and refrigerate them overnight and cook the following day. Alternatively prepare the meatball mixture, cover and refrigerate it then form and cook the meatballs the following day.

Top tips

To save time cook the quinoa ahead and once cooled refrigerate it, covered, and use the following day.
I recommend using ground turkey with approx. 7% fat. Anything less might produce dry meatballs.
If you prefer to make smaller meatballs reduce cooking time.
This recipe will also work with ground pork and chicken.
Best served hot. Leftover turkey and quinoa meatballs can be refrigerated for up to 3 days.
Freeze in an airtight container for up to 3 months.

More meatball recipes to try next

See also these other easy, delicious dinner ideas.

Recipe

Turkey Quinoa Meatballs (No Egg or Breadcrumbs)

5 from 2 votes

Print Pin Rate

Course: Dinner

Cuisine: gluten free

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: meatballs

Calories: 78kcal

Author: Monika Dabrowski

Equipment

▢
Large non-stick pan
▢
Medium sized casserole dish

Ingredients

▢ 1⅓ pounds (600 g) ground turkey approx. 7% fat
▢ 1⅕ cups (165 g) cooked quinoa tightly packed
▢ 1 garlic clove peeled, crushed
▢ 1⅓ teaspoons Italian herbs
▢ 1 teaspoon fine sea salt plus pepper to taste
▢ 1 tablespoon olive oil

Instructions

Preheat the oven to 400 F/200 C/180 fan/gas mark 6. You will need a medium sized shallow casserole dish.
TIP: Skip this step if you prefer to cook the meatballs in a frying pan.
Make meatball mixture: Place the turkey meat, quinoa, crushed garlic, herbs, salt and pepper in a large mixing bowl. Using your hands mix the ingredients together until thoroughly incorporated and the mixture is smooth.
Make meatballs: Form good size meatballs by rolling the mixture between the palms of your hands (do this thoroughly to ensure the meatballs keep their shape in cooking). You should get around 16 meatballs.
Brown meatballs: Heat the oil in a large non-stick pan and add the meatballs. Cook over a medium heat for about 2-3 minutes until lightly browned then turn the meatballs over and repeat this step. Transfer the meatballs (along with the juices) to your oven dish and set aside.
TIP: Alternatively leave the meatballs in the pan, add your sauce, cover and cook for 5 minutes then turn the meatballs over, add shredded cheese - as an option - then cover and cook for another 5 minutes or until the meatballs are fully cooked.
Bake meatballs: Cover the meatballs with your favourite pasta sauce, add shredded mozzarella (as much as you like) and cook in the centre of the oven for 20 minutes or until the meatballs are cooked through. Remove from the oven and serve with freshly boiled pasta.

Notes

To save time cook the quinoa ahead and once cooled refrigerate it, covered, and use the following day.

I recommend using ground turkey with approx. 7% fat. Anything less might produce dry meatballs.

If you prefer to make smaller meatballs reduce cooking time.

This recipe will also work with ground pork and chicken.

Best served hot. Leftover turkey and quinoa meatballs can be refrigerated for up to 3 days.

Freeze in an airtight container for up to 3 months.

Nutrition

*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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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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