Asian Quinoa Turkey Meatballs

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Asian Quinoa Turkey Meatballs are hearty, healthy and delicious. Quinoa and ground turkey combine for mouthwatering meatballs, baked to perfection. Pair the meatballs with an Asian-style sauce for a wonderful finish.

This post and recipe card updated September 13 2020

I never heard of quinoa until a few years ago, when my friends Jack & Betty introduced me to it. I tasted a little at a restaurant a couple of times, but that was about it.

When I finally gave in and made quinoa at home I cooked it in water, according to directions…and nearly threw it out. Quinoa cooked in water tastes like wallpaper paste.

The next time I used broth, and it was life-changing. Broth adds so much flavor to the quinoa and made me a fan. Kale and Quinoa Patties is on my regular menu rotation. I also love to make Steak Fajita Quinoa Salad and Chimichurri Shrimp Vegetable Bowl.

I always have ground turkey in the freezer because it’s versatile and a great substitute for ground beef. And one of my favorite recipes is Asian Quinoa Turkey Meatballs

WHY THIS RECIPE WORKS

• The hearty meatballs are perfect as a snack, main course, or appetizer
• The sauce is easy to make and customize
• The meatballs are freezer-friendly

These Asian Quinoa Turkey Meatballs are so delicious! The meatballs are very tender, and the sauce adds a huge burst of flavor.

WHAT IS QUINOA?

Quinoa is a complete protein, is high in both fiber and iron, and is an overall good-for-you superfood.

Types of Quinoa

• White quinoa has the most delicate texture.
• Tri-color quinoa is a combination of white, red (richer taste and chewier texture) and black (earthy flavor)
• You can also find red and black quinoa sold separately in some grocery stores.

TIPS FOR ASIAN QUINOA TURKEY MEATBALLS

Make the quinoa ahead! When I remember, I’ll make the quinoa in the morning and have it ready to go as needed. Notice I said “when I remember”…because I forget more often than I actually remember.

I prefer to use tri-color Quinoa for Asian Quinoa Turkey Meatballs because I like the depth of color. But I’ve made it many times with white quinoa as well.

Use 93% lean ground turkey. To me, the 97% lean is just too lean and dries out quickly.

Panko Bread Crumbs act as a binder and keep the mixture from being too sticky.

Sriracha Hot Sauce adds flavor and just a little heat. You can add more or less, to taste.

The sauce is simple to make, with only 6 ingredients. Make it while the meatballs cook, and they’ll be ready at the same time.

MAKING THE MEATBALLS

Use a cookie scoop to ensure that all the Asian Quinoa Turkey Meatballs are the same size.

Scoop the mixture out of the bowl, release it into your hand, and roll lightly between your hands to form. Don’t worry if they’re not all perfectly round.

A 1 5/8” cookie scoop yields 24 generous-sized meatballs when you make the full recipe. For an appetizer, use a 1 1/8” scoop.

STEP BY STEP INSTRUCTIONS

Preheat oven to 400 degrees. Spray a baking dish with cooking spray and set aside.

Add dry quinoa to a saucepan and toast over medium heat for 2 minutes. Add broth, reduce to a simmer, and cook for 15-18 minutes. Transfer the quinoa to a bowl to cool.

In a large bowl add ground turkey, onion, garlic, green onions, salt, and pepper. Add quinoa and stir to combine.

In a small bowl, add eggs, add soy sauce, and Sriracha. Whisk to combine, and add to quinoa and turkey mixture. Stir mixture together well until fully combined

Using a 1 5/8″ cookie scoop, scoop the mixture into your hands, and roll into balls. Space meatballs in the baking dish. You will get 24 meatballs.

Bake 18-20 minutes, until cooked through.

WHILE THE MEATBALLS BAKE

Add soy sauce, water, rice vinegar, ginger, and Sriracha to a saucepan. Cook over medium-low heat for 3-5 minutes.

Combine cornstarch and 1 Tablespoon of water in a small bowl. Add to saucepan, and cook over medium-low heat until the sauce thickens.

Transfer the meatballs to a serving dish.

Pour the sauce over the meatballs, and finish with toasted sesame seeds and spring onions

SERVINGS AND OPTIONS

Tips for serving as an appetizer

• Use a 1 1/8″ cookie scoop
• Cook the meatballs for 12 minutes
• Serve them in a crockpot or warming dish
• Serve the sauce on the side, as a dipping sauce

Make-ahead Options

As I mentioned earlier, you can certainly make the quinoa a few hours, or even a day ahead.

Make the meatballs ahead:

• Combine and roll the meatballs
• Place on a parchment-lined baking sheet and freeze for 4 hours
• Transfer the meatballs to a Ziploc bag and keep in the freezer until you’re ready to use
• Bake from frozen for 20-25 minutes

Asian Quinoa Turkey Meatballs are high on my list of favorite meals. I don’t make them as often as I should, and I really need to change that.

MORE MEATBALL RECIPES

• Meatball Mozzarella Skillet Bake
• Thai Chicken Meatball Lettuce Cups
• Bacon Wrapped Chicken Meatballs
• Red Curry Chicken Meatball Bowl

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Adapted from Damn Delicious