Asian Quinoa Meatballs
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.91 out of 5 stars
(10)
Ingredients
20 meatballs
- 1 pound ground turkey
- ¾ cup cooked quinoa
- 3 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 large egg
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- ½ teaspoon sesame seeds
- For the sauce
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, or more, to taste
- 2 teaspoons cornstarch
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Preparation
Step 1
Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
Step 2
In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
Step 3
Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
Step 4
To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
Step 5
In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
Step 6
Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.
Step 7
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Chef's notes
The quinoa is a great substitute for some of the meat and provides an excellent source of protein.
These meatballs are also baked to tender perfection.
The sauce can be set aside and used with rice or as a side with quinoa.
