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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!


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)


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!