Asian Quinoa Meatballs - Karyl's Kulinary Krusade
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5 from 8 votes

Asian Quinoa Meatballs

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 people



  • 1/2 cup quinoa, dry
  • 1 cup vegetable broth
  • 1/2 lb lean ground turkey
  • 2 large eggs, whisked
  • 1/4 cup Panko bread crumbs
  • 1/4 cup yellow onion, diced
  • 2 cloves raw and roasted garlic, minced
  • 1 Tablespoon soy sauce
  • 2 green onions, thinly sliced
  • 2 teaspoons Sriracha hot sauce
  • salt & freshly ground pepper, to taste


  • 1/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 2 Tablespoons rice vinegar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon Sriracha hot sauce
  • 2 teaspoons cornstarch


  • 2 teaspoons sesame seeds



  • Add quinoa to a small saucepan. Toast for a few minutes, until nutty smell develops
  • Add broth, turn heat to low, and cook, covered, for 15-20 minutes
  • When finished, remove from pan and allow to cool completely. I make my quinoa a few hours ahead


  • Preheat oven to 400. Lightly grease 9"x13" baking dish
  • In large bowl, add quinoa, turkey, onions, bread crumbs, salt, pepper, and garlic. In a separate small bowl, mix eggs, soy sauce and Sriracha. Add to dry ingredients, and combine everything fully
  • Using small cookie scoop, form meatballs. Will make 18-20 meatballs
  • Place meatballs into prepared baking dish. Bake 18-20 minutes, until cooked through


  • Add all sauce ingredients EXCEPT cornstarch to saucepan. Cook over medium-low heat for 3-5 minutes
  • Mix cornstarch and 1 tablespoon of water, and stir to combine. Add to saucepan, and cook slowly over medium-low heat, stirring occasionally, until thickened
  • Garnish meatballs with sesame seeds and green onions. Pour sauce over, or dip meatballs into sauce