Turkey-Quinoa Meatballs with Tomato Sauce

Go for a hearty dinner by adding quinoa to turkey meatballs.

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  • Total Time:
  • Servings: 6

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Ingredients

meatballs
  • 1/2 cup quinoa
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds ground turkey
  • 1 large egg
  • 2 tablespoons chopped parsley
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried red pepper flakes
  • 1 cup olive oil
sauce
  • 3 garlic cloves, thinly sliced
  • 1 (32 oz) can whole tomatoes in juice
  • 2 bay leaves
  • 4 oregano sprigs
  • 1 rosemary sprig
  • Kosher salt
  • Freshly ground black pepper
  • Parmesan cheese, for serving

How to make this recipe

  1. Make the meatballs

    In a medium pot, boil the quinoa in salted water until tender, 12 to 15 minutes, then drain and cool to warm.

  2. In a medium heavy skillet, heat the butter over medium high heat until hot. Stir in the onion, garlic, and 1/2 teaspoon each salt and pepper and cook until golden, about 6 minutes. Transfer the onion mixture to a bowl and let cool to warm.

  3. To the bowl with the onion mixture, add the quinoa, turkey, egg, parsley, Worcestershire, vinegar, pepper flakes, 1 1/4 teaspoons salt and 1/2 teaspoon pepper, then stir with your hands, just to combine.

  4. In a large heavy skillet, heat the oil over medium heat until hot. Form the turkey mixture into 12 large meatballs. Brown the meatballs in 2 batches, turning once, until golden brown, 5 to 7 minutes per batch. Transfer to a platter as browned. Discard all but 2 tablespoons of the frying oil.

  5. Make the sauce

    In the skillet used to brown the meatballs heat the reserved 2 tablespoons oil over medium high heat until hot, then stir in the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, bay leaves, oregano, rosemary and 1/2 teaspoon each salt and pepper. Simmer the sauce, stirring and breaking the tomatoes up with a spoon, until slightly thickened, about 8 minutes. Add the meatballs to the skillet and continue to simmer until the meatballs are cooked through, 10 to 12 minutes. Serve the meatballs with the sauce, sprinkled with parmesan.

Contributed By Photo © Ian Knauer Published April 2014





1044778 recipes/turkey-quinoa-meatballs-tomato-sauce 2015-08-28T19:45:39+00:00 Ian Knauer italian|weeknight-dinner|web-exclusive|6 april-2014 recipes,turkey-quinoa-meatballs-tomato-sauce 1044778
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