- 1 tablespoon olive oil
- 1 1/2 cups chopped celery
- 1/2 large onion, chopped
- 2 tablespoons minced garlic
- 1 1/3 cups tomato ketchup
- 1/3 cup balsamic vinegar
- 1/3 cup low-sodium soy sauce
- 1 1/2 pounds ground turkey
- 1 1/2 cups cooked quinoa
- 2 eggs
- 1 tablespoon dried parsley
- 1 teaspoon dried sage
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Remove from heat.
- Mix ketchup, balsamic vinegar, and soy sauce together in a small bowl.
- Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl. Add celery mixture and 1/3 cup of the ketchup mixture; mix until well-combined.
- Spread 1/3 cup of the ketchup mixture on the bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands. Pour remaining 1/3 cup of the ketchup mixture over the meatballs.
- Bake in the preheated oven until meatballs are no longer pink in the center and ketchup mixture is thickened, 15 to 20 minutes.
04/07/2018
recipepes.com
Turkey and Quinoa Meatballs, recipe
PT15M
PT1H
5
455 calories
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