Turkey and Quinoa Meatballs Tasty Recipes

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Turkey and Quinoa Meatballs

"I developed this recipe with turkey and quinoa, however have because used it correctly with pretty much every kind of floor meat and type of grain. The addition of grains now not most effective provides dietary cost and continues the feel light, but also enables those on a finances stretch a small quantity of quality meat into a larger meal. It's easy, smooth, nutritious eating however will please even the pickiest of meatloaf fanatics. Make greater grains and serve those along a inexperienced salad, steamed asparagus, or roasted greens. Enjoy!"

Ingredients :

1 tablespoon olive oil
1 1/2 cups chopped celery
half of huge onion, chopped
2 tablespoons minced garlic
1 1/three cups tomato ketchup
1/3 cup balsamic vinegar
1/3 cup low-sodium soy sauce
1 half pounds ground turkey
1 1/2 cups cooked quinoa
2 eggs
1 tablespoon dried parsley
1 teaspoon dried sage
1/2 teaspoon floor black pepper
half teaspoon salt

Instructions :

Prep : 35M	Cook : 5M	Ready in : 55M

Preheat oven to 375 degrees F (one hundred ninety stages C).
Heat oil in a large skillet over medium warmness. Add celery, onion, and garlic; cook, stirring on occasion, until softened but not browned, five to 7 minutes. Remove from warmth.
Mix ketchup, balsamic vinegar, and soy sauce together in a small bowl.
Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a huge bowl. Add celery aggregate and 1/3 cup of the ketchup combination; mix until properly-combined.
Spread 1/three cup of the ketchup combination on the bottom of nine-inch square baking dishes. Form turkey combination into meatballs with damp palms. Pour ultimate 1/3 cup of the ketchup combination over the meatballs.
Bake in the preheated oven till meatballs are no longer crimson inside the center and ketchup mixture is thickened, 15 to twenty mins.

Notes :

Substitute coconut or avocado oil for the olive oil if desired.
Substitute Bragg® Liquid Aminos for the soy sauce if favored.
You also can shape the meat mixture into 2 meatloaves (the use of damp hands). Bake till an instant-read thermometer inserted into the middle reads one hundred sixty tiers F (70 levels C), 45 to 60 mins.
Reynolds® Aluminum foil can be used to keep food wet, cook it calmly, and make easy-up less difficult.

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