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    Home » Recipes » Easy Meals

    Easy Quinoa Turkey Meatballs Recipe

    August 20, 2017 By Monika Last Updated November 5, 2020 12 Comments

    Jump to 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!

    Side view of meatballs in bowl with fork.

    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).

    Ground meat, grated cheese, tomato paste, cooked quinoa and herbs in blender.

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

    Turkey quinoa meatball mixture in blender.

    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.

    Unbaked meatballs on top of parchment.

    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.

    Baked meatballs on top of parchment.

    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.

    Side view of meatballs in white bowl with fork.

    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!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Side view of meatballs in bowl with fork.

    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!
    No ratings yet
    Print Pin Rate
    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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    Reader Interactions

    Comments

    1. TurksWhoEay

      August 28, 2017 at 12:31 pm

      These sound delicious!

      Reply
      • Monika

        August 28, 2017 at 3:09 pm

        Thank you!

        Reply
    2. chefjulianna

      August 25, 2017 at 5:05 pm

      Yum! Love the sound of these 😀

      Reply
      • Monika

        August 25, 2017 at 5:06 pm

        Thank you!

        Reply
    3. Balvinder

      August 22, 2017 at 3:35 pm

      This seriously looks good.

      Reply
      • Monika

        August 22, 2017 at 8:31 pm

        Thank you Balvinder!

        Reply
    4. Lily

      August 21, 2017 at 5:47 pm

      Great recipe!

      Reply
      • Monika

        August 21, 2017 at 6:21 pm

        Thank you!

        Reply
    5. Tracey@MyBajaKitchen.com and TraceyDelaplainMD.com

      August 21, 2017 at 2:08 am

      That's a great combination of healthy ingredients. Pinning and tweeting.
      Tracey

      Reply
      • Monika

        August 21, 2017 at 6:50 am

        Thank you Tracey, glad you like it:)

        Reply
    6. nancyc

      August 20, 2017 at 8:39 pm

      Sounds like a wonderful, healthy meal! 🙂

      Reply
      • Monika

        August 20, 2017 at 9:39 pm

        Thank you! It was:)

        Reply

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