Side Pannel
Asian Quinoa Meatballs Recipe
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Serves: 20 meatballs
Asian Quinoa Meatballs Recipe
- Recipe Submitted by Marsala on 11/05/2014
Category: Healthy Recipes, Meat, Asian
Ingredients List
- 1 pound ground turkey
- 3/4 cup cooked quinoa
- 3 cloves garlic, minced
- 2 green onions, thinly sliced, plus more for garnish
- 1 large egg
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- Sesame seeds, for garnish
- FOR THE SAUCE
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, or more, to taste
- 2 teaspoons cornstarch
Directions
1. Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
2. In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
3. Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
4. To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
5. In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
6. Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.
2. In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
3. Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
4. To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
5. In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
6. Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.
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