These turkey & quinoa meatballs are simply seasoned for maximum versatility and baked in the oven to keep the process easy and fast!
Is there anything more satisfying than a bowl of spaghetti and meatballs?
Or a meatball sub?
Or what about a meatball snack plate, complete with steamed vegetables and bbq dipping sauce?
These meatballs can be ALL of those meals and more.
I wanted to keep the seasonings simple so that the meatballs could be used in a variety of ways, no matter what type of sauce (or non-sauce) you use.
I also wanted to keep them REALLY easy. So instead of browning them in a pan, and finishing them in a sauce or the oven, I skipped the browning and they went straight into the oven. Fresh herbs and onions are swapped for dried seasonings to save on prep time.
I also wanted to keep these meatballs as nutritious as possible so instead of the typical breadcrumbs, I used cooked quinoa instead. The quinoa ended up being a perfect whole-grain binder – it holds the meatballs together without drying them out.
Do three requests (versatile, easy and nutritious) out of a humble, little meatball make me high-maintenance? If yes, I’ll own it. Because they are actually more demands than requests.
And most importantly, even with all of my demands – these meatballs aren’t lacking in flavor. They’re perfectly tasty to eat all on their own, or equally as delicious smothered in sauce or dipped in bbq sauce.
Give them a try and double the batch so that you have plenty to freeze for later. 🙂
I love hearing from you guys when you make recipes you’ve found here so let me know what you think, or tag me on social media (@anutritionisteats or #anutritionisteats) so I can see your creations!
- 1.5 pounds turkey (I used dark meat, 85% lean)
- 1 cup cooked quinoa (cook the quinoa in broth for extra flavor!)
- ½ cup grated parmesan cheese
- 1 egg
- 2 tsp garlic powder
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- Preheat oven and two large cookie sheets to 400 degrees.
- Combine all ingredients in large bowl and mix together with your hands until just combined.
- Take pan out of oven, spray with olive oil and using a cookie scoop, scoop out golf ball sized balls onto pan.
- Bake for 15 minutes, flip meatballs and bake for an additional 5 minutes.
- Serve with pasta and your favorite sauce, or as desired!
Meatballs are a little smaller than golfballs, if you make them larger, you may need to adjust cooking time and increase it a bit.