Turkey Quinoa Meatballs (No Egg or Breadcrumbs)
These turkey quinoa meatballs do not contain eggs or breadcrumbs and can be cooked either in the oven or in a pan. Gluten free and simple to make these soft, delicious meatballs can be served with your favourite pasta sauce!
Servings 16 meatballs
Calories 78kcal
Equipment
- Large non-stick pan
- Medium sized casserole dish
Ingredients
- 1⅓ pounds ground turkey approx. 7% fat
- 1⅕ cups cooked quinoa tightly packed
- 1 garlic clove peeled, crushed
- 1⅓ teaspoons Italian herbs
- 1 teaspoon fine sea salt plus pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400 F/200 C/180 fan/gas mark 6. You will need a medium sized shallow casserole dish.TIP: Skip this step if you prefer to cook the meatballs in a frying pan.
- Make meatball mixture: Place the turkey meat, quinoa, crushed garlic, herbs, salt and pepper in a large mixing bowl. Using your hands mix the ingredients together until thoroughly incorporated and the mixture is smooth.
- Make meatballs: Form good size meatballs by rolling the mixture between the palms of your hands (do this thoroughly to ensure the meatballs keep their shape in cooking). You should get around 16 meatballs.
- Brown meatballs: Heat the oil in a large non-stick pan and add the meatballs. Cook over a medium heat for about 2-3 minutes until lightly browned then turn the meatballs over and repeat this step. Transfer the meatballs (along with the juices) to your oven dish and set aside.TIP: Alternatively leave the meatballs in the pan, add your sauce, cover and cook for 5 minutes then turn the meatballs over, add shredded cheese - as an option - then cover and cook for another 5 minutes or until the meatballs are fully cooked.
- Bake meatballs: Cover the meatballs with your favourite pasta sauce, add shredded mozzarella (as much as you like) and cook in the centre of the oven for 20 minutes or until the meatballs are cooked through. Remove from the oven and serve with freshly boiled pasta.
Notes
- To save time cook the quinoa ahead and once cooled refrigerate it, covered, and use the following day.
- I recommend using ground turkey with approx. 7% fat. Anything less might produce dry meatballs.
- If you prefer to make smaller meatballs reduce cooking time.
- This recipe will also work with ground pork and chicken.
- Best served hot. Leftover turkey and quinoa meatballs can be refrigerated for up to 3 days.
- Freeze in an airtight container for up to 3 months.
Nutrition
Serving: 1serving | Calories: 78kcal | Carbohydrates: 3g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 172mg | Potassium: 107mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg