Asian Quinoa Meatballs

meatballsThis recipe calls for ground turkey, but I used ground venison instead.  Turned out amazing!


    • 1 pound ground turkey
    • 3/4 cup cooked quinoa
    • 3 cloves garlic, minced
    • 2 green onions, thinly sliced, plus more for garnish
    • 1 large egg
    • 1 tablespoon soy sauce
    • 2 teaspoons sesame oil
    • 1 teaspoon Sriracha, or more, to taste
    • Kosher salt and freshly ground black pepper, to taste
    • Sesame seeds, for garnish
  • SAUCE:
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, or more, to taste
  • 2 teaspoons cornstarch
  • Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
  • Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
  • To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
  • In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
  • Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.

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