As a passionate home cook and food blogger for Food and Meal, I’m always on the hunt for nutritious recipes that also deliver on bold, satisfying flavor. Recently, I came across an amazing quinoa turkey mini meatball recipe that caught my attention right away.
The ingredient list spoke to me – ground turkey for protein, fiber-rich quinoa, Italian herbs and spices, gooey melted mozzarella cheese…my mouth was already watering! I could envision the perfect little meatballs, crispy on the outside while moist and tender within, just bursting with flavor. And not only did they sound delicious, but the recipe noted how the addition of quinoa makes them extra nutritious and great for meal prepping. I loved the idea of having a protein-packed grab and go lunch ready to power me through busy work days.
As soon as I whipped up my first batch of the mini turkey quinoa meatballs, I knew this recipe would become a regular in my meal planning rotation. The aroma as they baked was incredible! And my very first bite made me swoon – the outside had such a satisfying crunch giving way to a soft, juicy interior with well-balanced Italian flavors. I decided to serve them over zucchini noodles with marinara sauce for a lighter take on classic spaghetti and meatballs. It made for such a quick, delicious, protein-rich weeknight supper.
Quinoa Turkey Mini Meatballs Recipes
BLW Quinoa Turkey Mini Meatballs
Ingredients
- 1 pound ground turkey
- 2 cups quinoa cooked
- 1 apple peeled and grated
- 2 eggs lightly beaten
- 2 tablespoons tomato paste
- 1 teaspoon basil chopped fresh or dried
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 3 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the turkey, quinoa, apple, eggs, tomato paste, basil, garlic powder, and oregano until well mixed. Use a 1-tablespoon measuring spoon to scoop the mixture, and roll each scoop into a mini meatball. Place each meatball a few inches apart on the prepared baking sheet.
- Drizzle the meatballs with the olive oil and bake for about 30 minutes, or until they reach an interior temperature of at least 165°F. Let rest for a few minutes before serving.
- Store leftover cooked meatballs in a sealed container in the refrigerator for 2 to 3 days.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to making Quinoa Turkey Mini Meatballs
Quinoa is a gluten-free grain that is very similar to couscous. It has a nutty taste and pairs well with any type of meat. Try adding dried cranberries or apricots for extra flavor. You can also add grated cheese for a bit of extra zing. You can also freeze the meatballs in a ziplock bag, which is a great way to keep them fresh.
To make these meatballs, start by mixing ground turkey with chopped parsley, minced garlic, grated Parmesan, and 1/2 teaspoon salt. Then, add 1 cup cooked quinoa and an egg. Next, roll each meatball into a ball and bake. Then, add a little olive oil to each one. Once the meatballs are ready, put them in the oven at 450 degrees until the cheese melts.
You can prepare these Quinoa Turkey Mini Meatballs in the crockpot before serving them. These meatballs require only four ingredients and can be prepared quickly. If you have more than two servings, freeze them after baking. Once they’re ready, simply reheat the meatballs in the crockpot and serve them with a mixed green salad and lettuce leaves.
Once the meatballs are frozen, they can be heated in a microwave. In a large bowl, mix the ground turkey, quinoa, and other ingredients. Then, form meatballs using one-half tablespoon portions. Then, cook them until they’re firm to the touch. Remove from the oven and let cool. Serve with tomato sauce. If you’re unsure of how to prepare these scrumptious treats, check out the recipe below.
You can serve the meatballs in lettuce wraps or in a crockpot. You can also freeze them and serve them to your baby at a later time. They’re also great for toddlers and babies who are growing fast! They’re perfect for babies! These little meatballs are made with quinoa and other nutritious ingredients and are a great choice for your baby’s first meal.
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Cooking Tips: Enhancing Your Culinary Adventure
When making the mixture, allow the quinoa to cool completely before adding it to the ground turkey. Otherwise, the heat can cause the proteins to overbind, yielding dense or dry meatballs. Chilling everything thoroughly helps ingredients bind just enough while still keeping a tender texture.
For flavor boosts, include fresh herbs like parsley, basil, oregano or cilantro. I also recommend garlic, parmesan cheese, lemon zest, salt and pepper. Start with small amounts of each and adjust based on your preferences.Too many seasonings can overpower the other ingredients.
Gently shape the uncooked meatballs to keep them as tender as possible. Overworking them makes the texture tough. Also, resist sampling the raw mix even though it looks tempting! That disturbance can toughen them up.
Finally, when baking, use a rimmed sheet pan instead of a flat one, and make sure not to overcrowd. This allows air flow all around during cooking so they heat evenly. I aim for medium high heat around 375-400F to get a nice crispy exterior while keeping the inside moist.
Serving Suggestions: Crafting Memorable Moments
Enhance the meal’s freshness by pairing the mini meatballs with a crisp Kohlrabi Salad or add a touch of sweetness with the delectable Cherry Cobbler. Dive into comfort with the Sui-Gyoza Soup or embrace brunch elegance with a side of Spinach Quiche. For a fusion twist, join the mini meatballs with Teriyaki Salmon, introducing a variety of textures and tastes. Whether opting for seasonal warmth with Pumpkin Porridge or adding protein with BLW Black Beans, these pairings offer a symphony of flavors that complement the quinoa turkey goodness. Explore diverse culinary inspirations at foodandmeal.com, tailoring your dining experience to your unique taste preferences.
FAQs: Your Guide to Confident Cooking
1. Can I Freeze Leftover Meatballs? Absolutely! These meatballs freeze well. Once cooked, let them cool and store in an airtight container. Thaw overnight in the refrigerator and reheat gently before serving.
2. Can I Add Different Proteins? Certainly! While turkey is a great choice, you can experiment with ground chicken or even lentils for a vegetarian twist. Just ensure the texture is suitable for your baby.
3. How Can I Adjust the Texture? For younger babies, blend the meatballs more thoroughly to create a smoother texture. As your baby progresses, leave it slightly chunkier to encourage chewing.
4. Are These Meatballs Allergen-Friendly? This recipe is free from common allergens, but always check with your pediatrician. To avoid allergies, introduce one new ingredient at a time and observe for any adverse reactions.
5. How Should I Store Leftover Meatballs? Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. If freezing, label the container with the date and consume within 1-2 months for optimal quality.
Conclusion
In conclusion, our exploration of the Quinoa Turkey Mini Meatballs opens up a world of culinary possibilities, showcasing not only the versatility of this wholesome dish but also the creative pairings that can elevate your dining experience. The diverse serving suggestions, carefully curated from the extensive collection of recipes at Food And Meal (foodandmeal.com), invite you to embark on a flavorful journey that caters to various tastes and occasions. Whether you prefer the refreshing crunch of Kohlrabi Salad, the comforting warmth of Sui-Gyoza Soup, or the sweet finale of Cherry Cobbler, these pairings add depth and variety to the mini meatballs. Visit foodandmeal.com for more culinary inspiration, where a plethora of diverse recipes awaits to enrich your kitchen adventures. With a commitment to providing a range of flavors and cooking inspirations, Food And Meal invites you to savor the joy of creating memorable meals. Happy dining!
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
Hello there! I’m Darians, and first and foremost, I’m a wife and a mother. I’m blessed to be married to the most loving and supportive man, and together, we’ve journeyed through 8 beautiful years, celebrating 2 years of marriage. Our joy multiplies with our three amazing children: Zoey (7), Scarlette (3), and Dain (2), who truly are the center of our world. Adding to the mix, we have two delightful dogs, Timer (8), a Corgi/Retriever mix, and Winston (3), a Blue Heeler/Australian Shepherd mix. In addition to my family life, I am also the owner of the blog County Mama Cooking, where I share my passion for cooking and tips for making delicious meals