Introduction
Looking for a healthier twist on classic meatballs? These Turkey and Quinoa Meatballs are a game-changer. I’ve combined lean ground turkey with protein-packed quinoa to create tender, flavorful meatballs that are both nutritious and satisfying. What I love most about this recipe is how it transforms simple ingredients into something truly special, while keeping the preparation straightforward and fuss-free. Whether you’re meal prepping for the week or serving up dinner tonight, these meatballs deliver amazing flavor without weighing you down.
Ingredients
- 1 pound lean ground turkey
- 1 cup cooked quinoa, cooled
- 1 large egg
- 1/3 cup finely grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Instructions
- In a large mixing bowl, combine the ground turkey, cooled quinoa, egg, Parmesan, parsley, garlic, and onion.
- Add the Italian seasoning, salt, and pepper. Mix gently with your hands until just combined – avoid overmixing to keep the meatballs tender.
- Form the mixture into golf ball-sized meatballs (about 1½ inches in diameter).
- Heat olive oil in a large skillet over medium heat.
- Cook the meatballs in batches, turning occasionally, until golden brown and cooked through (about 12-15 minutes).
- Transfer to a paper towel-lined plate to drain any excess oil.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: Makes approximately 20 meatballs (4-5 servings)
Recipe Notes
– Make sure your quinoa is completely cooled before mixing it with other ingredients to prevent the mixture from becoming too wet.
– If the mixture feels too sticky, refrigerate it for 15-20 minutes before forming the meatballs.
– You can bake these meatballs instead of pan-frying: arrange on a lined baking sheet and bake at 400°F (200°C) for 20-25 minutes.
– These meatballs freeze beautifully – store them in an airtight container for up to 3 months.
– For extra moisture, try adding 2 tablespoons of grated zucchini to the mixture.
These meatballs are versatile enough to serve with your favorite pasta, in sandwiches, or over a bed of roasted vegetables. The quinoa adds a subtle nutty flavor while helping to keep the meatballs moist and tender. Don’t forget to make extra – they’re even better the next day!
Turkey and Quinoa Meatballs
Ingredients
- 1 pound lean ground turkey
- 1 cup cooked quinoa cooled
- 1 large egg
- 1/3 cup finely grated Parmesan cheese
- 1/4 cup fresh parsley chopped
- 3 cloves garlic minced
- 1 small onion finely diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for cooking
Instructions
- In a large mixing bowl, combine the ground turkey, cooled quinoa, egg, Parmesan, parsley, garlic, and onion.
- Add the Italian seasoning, salt, and pepper. Mix gently with your hands until just combined - avoid overmixing to keep the meatballs tender.
- Form the mixture into golf ball-sized meatballs (about 1½ inches in diameter).
- Heat olive oil in a large skillet over medium heat.
- Cook the meatballs in batches, turning occasionally, until golden brown and cooked through (about 12-15 minutes).
- Transfer to a paper towel-lined plate to drain any excess oil.
