Turkey and Quinoa Meatballs Recipe

This turkey and quinoa meatball recipe with celery, onion, garlic, parsley, and sage is baked in a savory balsamic vinegar, soy sauce, and ketchup sauce.

• Preparation Time: 35 mins
• Cooking Time: 20 mins
• Total Time: 55 mins
• Calories: 419 Calories

Ingredients

• 2 eggs
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 1 tablespoon dried parsley
• 1 teaspoon dried sage
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.33333334326744 cup low-sodium soy sauce
• 0.5 large onion, chopped
• 1.5 cups chopped celery
• 0.33333334326744 cup balsamic vinegar
• 1.5 pounds ground turkey
• 1.5 cups cooked quinoa
• 1.3333333730698 cups tomato ketchup

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Set aside off heat.

Step 3

Combine ketchup, balsamic vinegar, and soy sauce in a small bowl.

Step 4

Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl; stir in celery mixture and ⅓ cup ketchup mixture until well combined.

Step 5

Divide and spread ⅓ cup ketchup mixture into bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands; pour remaining ⅓ cup ketchup mixture over meatballs.

Step 6

Bake in the preheated oven until meatballs are no longer pink in centers and ketchup mixture thickened, 15 to 20 minutes.