Turkey And Thyme Meatballs With Quinoa Recipes

TURKEY AND QUINOA MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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. Remove from heat.
• Mix ketchup, balsamic vinegar, and soy sauce together in a small bowl.
• Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl. Add celery mixture and 1/3 cup of the ketchup mixture; mix until well-combined.
• Spread 1/3 cup of the ketchup mixture on the bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands. Pour remaining 1/3 cup of the ketchup mixture over the meatballs.
• Bake in the preheated oven until meatballs are no longer pink in the center and ketchup mixture is thickened, 15 to 20 minutes.

BAKED TURKEY MEATBALLS WITH QUINOA

Steps:

• Preheat the oven to 500 degrees F. Generously coat a nonstick mini muffin pan or baking pan with cooking spray.
• In a small bowl, stir together the milk and breadcrumbs. Let the mixture sit for 5 minutes.
• Meanwhile, prepare the quinoa according to package directions.
• In a large bowl, combine the ground turkey, egg, garlic, parsley, Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper and the soaked breadcrumb mixture. Use your hands to thoroughly combine the mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
• Arrange the meatballs in the muffin pan or in a single layer in the prepared baking pan. Bake until the meatballs are cooked through, about 15 minutes.
• When ready to serve, divide the quinoa among plates, then place the meatballs on top. Spoon the warm marinara sauce over the meatballs and garnish with Parmesan.

BAKED TURKEY AND SPINACH MEATBALLS WITH ORZO

Steps:

• Position a rack in the upper third of the oven; preheat to 425˚ F. Line a rimmed baking sheet with parchment paper. Combine half of the spinach, the onion and garlic in a food processor; pulse to make a coarse paste. Transfer all but 1/4 cup of the paste to a large bowl.
• Add the turkey, panko, egg and 1/4 cup Parmesan to the bowl. Season with 1/2 teaspoon salt and a few grinds of pepper and mix to combine. Form into 12 meatballs and place on the baking sheet.
• Bake the meatballs until golden and cooked through, about 15 minutes. Switch the oven to broil and broil the meatballs until browned on top, 1 to 2 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the orzo and artichokes and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the reserved 1/4 cup spinach paste, 1/2 teaspoon salt and a few grinds of pepper; stir to coat the orzo. Pour in the chicken broth, bring to a simmer, cover and cook, stirring occasionally, until most of the broth is absorbed and the orzo is saucy but still al dente, about 10 minutes. Add 1/2 cup water and the remaining spinach; bring to a simmer, uncovered. Cook, stirring occasionally, until the spinach wilts but is still bright green, 1 to 2 minutes. Stir in the remaining 1/4 cup Parmesan.
• Divide the orzo among shallow bowls. Top with the meatballs.

TURKEY AND THYME MEATBALLS WITH QUINOA

Steps:

• Cook quinoa to directions on packaging, except I cook quinoa in chicken broth (vegetable, chicken, beef broth are all fine) Broth adds much more flavor. Once it is cooked you will only need 1 cup for the recipe.
• While quinoa is cooking, can chop the onions. It should yield about 1/4 cup. Chop and crush the fresh garlic. Chop up the thyme. Mince carrot into tiny pieces.
• In a large bowl, combine bread crumbs, egg, flour, onion, garlic, carrot, thyme, and quinoa Thoroughly mix it with the ground turkey and combine into bite size meatballs, slightly smaller than a golf ball.
• In a large skillet, heat a thin layer of oil over medium to high heat. Start with about 1/2 tbsp to coat the pan. Add almonds in skillet. When warm, cook 10 meatballs at a time, or whatever fits in the pan without them touching. May sprinkle additional almonds on top of the meatballs. Make sure the almonds cook on the surface of the meatball. Keep an eye on the meatballs, turn them about every 1-2 minutes, they should be ready in about 8 minutes, all sides should be golden brown.
• Add a small amount of salt, to taste. Feel free to add any of your personal favorite seasonings, like italian seasoning. For more flavor, sprinkle onion and/or garlic powder on meatballs while cooking.

QUINOA AND GROUND TURKEY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and spray a little nonstick spray on it.
• Mix water and chia seeds together in a bowl to soak; set aside for 15 minutes. Stir after a few minutes to make sure all of the chia seeds are soaking up the water.
• Finely chop onions, carrots, celery, spinach, and garlic in a food processor.
• Heat olive oil in a skillet over medium heat. Sauté vegetable mixture over medium heat until softened, about 8 minutes. Set it aside and let it cool a bit before mixing with other ingredients, about 10 minutes.
• Mix turkey, quinoa, eggs, soy sauce, Worcestershire sauce, pepper, and salt together in a large bowl. Add the chia seed and water mixture (it should be sort of firm, almost like gelatin). Mix in the cooled vegetable mixture.
• Shape turkey mixture into 48 meatballs and place onto the prepared pan. Brush with ketchup.
• Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED TURKEY QUINOA MEATBALLS

Steps:

• Preheat oven to 350° F.
• Thoroughly cover a baking sheet with parchment paper or cooking spray.
• In a large bowl add ground turkey, quinoa, red onion, garlic, parsley, basil, oregano, egg, salt and pepper. Mix well to combine. Roll into 1 to 1-1/2 inch balls and add to prepared baking sheet, spacing evenly.
• Bake for around 30 minutes until the meatballs are firm and cooked throughout.
• While the meatball are baking heat the tomato sauce in a large saucepan. Transfer the meatballs to the tomato sauce and stir to coat them. Sprinkle some parsley on top. Serve the meatballs alongside the lettuce leaves.