I have been making meatballs for as long as I can remember! I have lots of different versions. Sometimes, I make them with beef, sometimes turkey, and sometimes a mix of beef, pork and sausage. This time, I made a beef and turkey combo and added quinoa. The quinoa acts as a binder and makes the meatballs super moist and tender!
We usually think of serving meatballs in a red tomato sauce but don’t be afraid to mix it up and serve them over a salad, or even have them as an appetizer or snack. The quinoa makes them super versatile and I think you will love the taste!
Ingredients:
1 lbs ground turkey
1 lb ground grass fed beef
2 cups cooked quinoa
2 eggs
1 tsp Italian seasoning
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp ground pepper
2 tbsp fresh chopped parsley
1 jar tomato sauce (I like Alessi or Rao’s) (optional)
Arugula or other salad (optional)
Directions:
Preheat oven to 375 degrees. (I cook on convection, so you can adjust temperature and time if you cook on convention). Line a large baking tray with parchment paper.
In a large bowl, mix all ingredients together (except the tomato sauce or arugula!) Form into 2 inch balls with your hands and place the meatballs on the prepared baking tray, evenly spaced. Bake for 18-20 minutes, until the meatballs are brown and cooked through. Serve with tomato sauce, or on top of an arugula salad. Enjoy!
