Meatballs Made with Quinoa and Turkey

Ingredients 0/17

Step 1

Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper, then give it a quick spray with some nonstick spray. In a small bowl, mix the water and chia seeds together and let them soak for about 15 minutes. Give them a stir a couple of times while they soak so they absorb the water evenly.

Step 2

Finely chop the onions, carrots, celery, spinach, and garlic—using a food processor makes this quick and easy. Heat a splash of olive oil in a skillet over medium heat, then sauté the veggies until they’re soft and fragrant, which should take around 8 minutes. Set them aside to cool for about 10 minutes.

Step 3

In a large bowl, combine the turkey, cooked quinoa, eggs, soy sauce, Worcestershire sauce, salt, and pepper. Add in the chia mixture once it’s thick and gel-like, then fold in the cooled veggies until everything is well mixed. Form the mixture into about 48 small meatballs and arrange them on your prepared baking sheet. Brush the tops lightly with ketchup to add a touch of sweetness and help with browning.

Step 4

Pop the meatballs in the oven and bake for 20 to 25 minutes, or until they’re cooked through and no longer pink inside. You can check by inserting an instant-read thermometer—it should register at least 165°F (74°C). Let them cool slightly before serving and enjoy!