Baked Turkey Quinoa Meatballs
Elevate your weeknight dinners with these irresistible Baked Turkey Quinoa Meatballs—a wholesome and flavorful twist on the classic comfort food. Combining lean ground turkey, protein-packed quinoa, and a medley of fresh herbs and spices like parsley, oregano, and garlic, these meatballs are as healthy as they are delicious. Baked to golden perfection in just 20 minutes, they’re lighter than traditional fried meatballs yet remain juicy and tender, thanks to the addition of grated Parmesan and a perfectly balanced blend of ingredients. Serve them with marinara sauce, over pasta, or tucked into a sub for a satisfying, versatile meal. Perfect for meal prep and made with simple pantry staples, these gluten-friendly meatballs (just swap regular breadcrumbs with gluten-free ones) are sure to become a family favorite!
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Recipe Information
Ingredients
- 1 lb Ground turkey (lean, 93% lean preferred)
- 1 cup Cooked quinoa
- 0.5 cup Breadcrumbs (whole wheat or regular)
- 1 large Egg
- 0.25 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Onion powder
- 0.5 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil (for greasing the baking sheet)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
In a large mixing bowl, combine the ground turkey, cooked quinoa, breadcrumbs, egg, Parmesan cheese, minced garlic, parsley, onion powder, dried oregano, salt, and black pepper.
Using clean hands or a large spoon, mix the ingredients together until well combined, but do not overmix as this can make the meatballs dense.
Scoop out small portions of the mixture (about 1 1/2 tablespoons) and roll them into balls. Place the meatballs evenly spaced on the prepared baking sheet.
Bake in the preheated oven for 18-20 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C) and they are lightly browned on the outside.
Once baked, remove the meatballs from the oven and let them rest for 5 minutes before serving.
Serve warm with your favorite marinara sauce, pasta, or a side salad. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 1.9 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 386 mg | 30% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1640 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
