Delicious Turkey and Quinoa Meatballs: An Easy Recipe

Ingredients

• 1 tablespoon olive oil
• 1.5 cups chopped celery
• 0.5 large onion, chopped
• 2 tablespoons minced garlic
• 1.33 cups tomato ketchup
• 0.33 cup balsamic vinegar
• 0.33 cup low-sodium soy sauce
• 1.5 pounds ground turkey
• 1.5 cups cooked quinoa
• 2 eggs eggs
• 1 tablespoon dried parsley
• 1 teaspoon dried sage
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Heat oil in a large skillet over medium heat. Sauté celery, onion, and garlic, stirring occasionally, until softened but not browned, approximately 5 to 7 minutes. Remove from heat and set aside.
3. In a small bowl, whisk together ketchup, balsamic vinegar, and soy sauce.
4. In a large bowl, combine ground turkey, cooked quinoa, eggs, fresh parsley, dried sage, black pepper, and salt. Add the sautéed celery mixture and ⅓ cup of the ketchup mixture, mixing until well combined.
5. Divide and spread ⅓ cup of the ketchup mixture evenly into the bottom of two 9-inch square baking dishes. Shape the turkey mixture into meatballs using damp hands. Pour the remaining ⅓ cup of ketchup mixture over the meatballs.
6. Bake in the preheated oven until the meatballs are cooked through and no longer pink in the centers, and the ketchup mixture has thickened, about 15 to 20 minutes.

Nutrition

• Calories: 419 kcal
• Fat Content: 16 g
• Fiber Content: 3 g
• Sugar Content: 19 g
• Sodium Content: 1657 mg
• Protein Content: 35 g
• Cholesterol Content: 175 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g