Honey Garlic Turkey Meatballs with Quinoa

Overhead of ground turkey meatballs and quinoa served in a blue bowl.

Honey Garlic Turkey Meatballs with Quinoa

Honey Garlic Turkey Meatballs are gluten-free and egg-free, and make a quick and healthy addition to lunch or dinner. You can meal prep them ahead of time and pair them with quinoa and veggies to make filling grain bowls!

Course Dinner

Cuisine American

Keyword healthy turkey meatballs, turkey meatballs with quinoa

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 404kcal

Author Leanne

Ingredients

For the meatballs

½ tablespoon extra virgin olive oil
1 pound lean ground turkey
4 cloves garlic pressed or minced
½ medium-sized onion finely chopped
2 tablespoons flax meal
2 tablespoons honey
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon kosher salt
dash of pepper

For the quinoa

½ tablespoon extra virgin olive oil
1 cup tricolor quinoa uncooked
2 cups no salt added chicken broth
2 bay leaves
2 teaspoons dried parsley
1 teaspoon dried thyme
¼ teaspoon kosher salt
¼ teaspoon garlic powder

US Customary - Metric

Instructions

Prepare meatballs

Add all of the ingredients for the turkey meatballs (except the oil) to a large bowl. Use a fork or your hands to mix everything together until well combined.
Roll into 16-18 meatballs about 1.5-inches in diameter.
Add the oil to a cast iron skillet and pre-heat on the stovetop.
Arrange the meatballs in a single layer in the skillet and cover with a lid. Cook on medium-low for 15 minutes.
Turn the meatballs over, and continue cooking for another 10 minutes, or until browned and cooked through.

Prepare quinoa

Add the oil and quinoa to a large frying pan. Toast the quinoa over medium heat for about 5 minutes, or until the quinoa starts popping. Stir frequently so it doesn’t burn.
Add the broth, herbs, salt and garlic. Cover and bring to a boil, then reduce heat and let the quinoa cook for about 15 minutes, or until the broth has been absorbed.
Remove from heat, keep covered and let sit for 5 minutes. Remove the bay leaves and fluff with a fork.

Assemble grain bowls

Split the quinoa and meatballs into 4 bowls or meal prep containers and add desired veggies and toppings.

Notes

You can also bake the meatballs in the oven. Just pre-heat oven to 400F. Grease a roasting pan or casserole dish with non-stick cooking spray. Arrange the meatballs in a single layer in the pan or dish. Cover and bake for 15 minutes. Turn the meatballs over, and continue baking for another 10-15 minutes, or until browned and cooked through.
Cooked ground turkey should have a safe internal temperature of 165F.
I added chopped red pepper to my turkey meatball and quinoa bowls, but you can add any kind of veggies you like or have available. Chopped tomatoes, zucchini or cucumber work well, as do greens such as spinach or arugula.
If you don't have no salt added chicken broth, you can use no salt added veggie broth or water to cook your quinoa. If you use broth with salt added, just reduce the amount of salt you add to the quinoa.
The cook time assumes the meatballs and quinoa are cooking at the same time. If you cook them one after the other, this will extend the cook time for this meal.

Nutrition