Turkey and quinoa meatballs

By Christine Tizzard
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Total Time


  • 3/4 cup cooked quinoa
  • 1/2 onion, grated
  • 1 egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1/3 cup grated Parmesan
  • 1 tablespoon fresh or 1 teaspoon dried oregano
  • 1 teaspoon dried savory
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh thyme
  • 1 teaspoon chili powder or chili flakes (optional)
  • 455 grams ground turkey
  • 1 teaspoon salt
  • Pepper to taste
  • 1–2 tablespoons oil, divided


  1. Preheat the oven to 400°F.
  2. In a large bowl, stir together the cooled cooked quinoa, onion, egg, mustard, Parmesan, oregano, savory, garlic powder, thyme, and chili powder until combined.
  3. Add the ground turkey, salt and pepper, and mix together until combined. Portion the meat into meatballs, about 1/8 cup in size, or flatten them into sliders. Set them aside on a baking sheet.
  4. Preheat an ovenproof heavy-bottomed skillet or large cast-iron pan over high heat. Add one tablespoon of oil. In batches, cook the meatballs on all sides until browned, about six minutes. Avoid overcrowding the pan. Add more oil if necessary.
  5. Transfer the pan to the oven. If you don’t have an ovenproof skillet, transfer the meatballs to a lined baking sheet. Bake for ten to 12 minutes or until their internal temperature is 165°F.


  1. Turkey with any ground meat or combination of them.
  2. Parmesan with any grated or shredded cheese you’ve got on hand, or nutritional yeast


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