Turkey Quinoa Meatballs

Serves 4


  • 1 tbsp. extra virgin olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, crushed
  • 1 lbs. ground turkey
  • 1 cups cooked quinoa
  • 1/2 tbsp. Italian seasoning
  • 1/2 tsp. paprika
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • Handful fresh parsley


  • 1 cups chicken or turkey stock
  • 1 tbsp. arrowroot powder
  • 1/2 cup pasta sauce

Heat a 10-inch skillet over medium-high heat. Add the oil and onions; sauté for 5 to 10 min or until softened and beginning to change color. Add the garlic and sauté for another min or so. Remove pan from heat. Place the ground turkey, cooked quinoa, Italian seasoning, paprika, sea salt, pepper and parsley into a food processor fitted with the “s” blade. Add the sautéed onions and garlic. Process until combined and ingredients are broken down (such as the parsley and cooked onions). You may need to pulse the mixture a few times and scrape down the sides. Roll mixture into equal sized meatballs. Set them all onto plates as you roll them. Preheat oven to 325 degrees F. Heat a large skillet over medium to medium-high heat for a min or two. Add a few tbsp. extra virgin olive oil. Place enough meatballs into the pan so they have still some room to move. Sauté for about 5 min moving the meatballs around a little so they cook on all sides. They wont be all the way cooked at this point so don’t eat them. Add more oil in between batches. Place sautéed meatballs into a 9 x 13 inch pan as they come off the stove. While meatballs are cooling, combine the stock, arrowroot powder, and pasta sauce into a bowl and whisk together to dissolve the arrowroot. Once you have sautéed all of the meatballs in and simmer for about 2 min. Pour sauce over meatballs in baking dish. Cover, and bake for about 45 minutes. Remove cover and bake for another 15 to 20 min.



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