Turkey Quinoa Meatballs are loaded with zucchini, carrots, and quinoa. Gluten-free and packed with protein, fiber, and veggies. Served with a delicious Orange Teriyaki Glaze.
My husband and I have been remodeling a rental property we own for the last 2 months. The goal was to remodel the rental and have it available to rent in a month to a month and a half. I realize now that it was an unrealistic goal. Especially because we have two kids under 2 years old and we work on it when my husband is off of work. This place was in rough shape, very 1970’s, has clearly never been updated, and honestly just really gross. So we are doing a full gut remodel. We are getting there, but of course, everything always takes longer than anticipated. And one project leads to another project because when you update one thing and it looks new, it makes the older things look even worse.
I love having these Turkey Quinoa Meatballs in the freezer for quick meals. They only take a couple of minutes to heat up from frozen. These have saved me so many times. My kids and I come home from working on the rental for lunch and my daughter is hungry. Of course, I didn’t plan anything to eat, and thankfully they are ready in about 2 minutes. Plus, they have everything; meat, grain, veggies, and a yummy sauce. But if your kids aren’t into orange teriyaki they will taste great with their favorite dipping sauce.
Ingredients for the Meatballs
How to Make Turkey Quinoa Meatballs
Stovetop Instructions
Cooking the meatballs on the stovetop will take a little longer and involves more work because you have to work in batches. But you get a really tender and flavorful meatball!
- Cook quinoa according to package directions or scroll down for quick and easy Instant Pot instructions.
- Combine quinoa, turkey, zucchini, carrots, eggs, garlic, salt, and pepper in a large bowl. Mix until completely combined.
- Heat a skillet on medium heat. Once hot, add 1 tbsp of oil.
- Scoop out the mixture using a 1 1/2 tbsp cookie scoop.
- Cook. Working in batches, (about 10-12 meatballs at a time) place meatballs in the heated skillet. Rotate to cook each side.
- Add 1/2 cup chicken broth, reduce heat to low, and cover with a lid. Simmer for about 7 minutes or until the broth is absorbed (the broth really helps make the meatballs tender).
- Transfer to a clean plate and cover to keep warm. Repeat until all meatballs are cooked.
Oven Instructions
Cooking the meatballs in the oven make this recipe really simple and easy!
- Cook quinoa according to package directions or scroll down for quick and easy Instant Pot instructions.
- Combine quinoa, turkey, zucchini, carrots, eggs, garlic, salt, and pepper in a large bowl. Mix until completely combined. Line 2 cookie sheets with foil for easy cleanup then spray with nonstick cooking spray.
- Spoon out the mixture using a 1½ tbsp cookie scoop then place it on the lined cookie sheet.
- Bake 25-30 minutes until cooked completely through with no pink and the internal temperature is 165°F.
Ingredients in Orange Teriyaki Glaze
How to Make Orange Teriyaki Glaze
- Combine orange juice and zest, coconut aminos, rice vinegar, honey, sesame oil, ginger, and garlic in a small saucepan on medium heat.
- Cook until the mixture boils.
- Mix together cornstarch and water until combined. Add the slurry to the boiling sauce. Stir until thickened.
- Pour sauce over meatballs or use it as a dip.
How to Cook Quinoa in the Instant Pot
I like to use the tricolored quinoa for this recipe which includes black, white, and red quinoa. I prefer cooking quinoa in the Instant Pot because it’s quick and easy!
- Add 1.5 cups of water and 1 cup of quinoa to the Instant Pot.
- Close and lock the lid then switch the valve to “Sealing.”
- Press the “Pressure Cook” button then adjust the cooking time to 2 minutes.
- Once cooking is complete, release the pressure by switching the valve from “Sealing” to “Venting.” To ensure it is fully depressurized, make sure the red float valve is down.
The total time to pressurize, cook, and depressurize will be approximately 10 minutes.
How to Freeze the Meatballs
Place meatballs in a single layer in a Ziploc freezer bag. Placing them in a single layer helps to prevent meatballs from sticking together. It makes it super easy to remove single servings for reheating.
The sauce can also be stored in a separate Ziploc in the freezer.
Meatballs and sauce will keep in the freezer for 3 to 4 months.
Heating Frozen Meatballs
Reheat meatballs in the microwave. Cook for one minute, turn the meatballs then cook another minute. Add additional time as needed. To thaw the sauce, place the Ziploc bag with sauce in a cup or bowl of warm water until thawed. The sauce can be poured on the meatballs and heated or heated in a small bowl in the microwave.
Products Used
Serving Suggestions
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Turkey Quinoa Meatballs with Orange Teriyaki Glaze
Equipment
- vegetable grater
- large mixing bowl
- large cast iron skillet or pan with lid or 2 large cookie sheets
- small saucepan
Ingredients
For the meatballs:
- 1 cup tricolored quinoa cook according to package directions or see recipe notes for Instant Pot instructions
- 3 tbsp olive oil divided (for stovetop instructions only)
- 1½ pounds ground turkey
- ½ cup zucchini grated
- ½ cup carrots grated
- 2 large eggs
- 1 tbsp garlic minced
- ½ tsp salt plus more to taste
- ½ tsp pepper
- 1½ cups chicken stock or broth divided (stovetop only)
For the orange teriyaki glaze
- 1 naval orange zest and juice
- ¼ cup coconut aminos or low sodium soy sauce
- 3 tbsp rice vinegar
- 2 tbsp honey
- 1 tsp sesame oil
- 1½ tsp ginger minced
- 1 tsp garlic minced
- sesame seeds garnish, optional
Slurry
- 1 tbsp cornstarch
- 1 tbsp cold water
Instructions
- Cook quinoa according to package directions or in an Instant Pot (See Recipe Notes).
- In a large bowl combine cooked quinoa, turkey, zucchini, carrots, eggs, garlic, salt, and pepper. Mix until completely combined.
Stovetop Instructions
- Heat skillet on medium heat. Once hot, add 1 tbsp olive oil. Spoon out the mixture using a 1½ tbsp cookie scoop. Working in batches (10-12 meatballs at a time), place meatballs in the heated skillet. Rotate to cook each side. Once fully cooked, add ½ cup chicken broth, reduce heat to low, and cover with a lid.Simmer for about 7 minutes or until the broth is absorbed. Transfer to a clean plate. Repeat until all meatballs are cooked.
Oven Instructions
- Preheat oven to 400°F.Line cookie sheets with foil for easy cleanup. Spray with nonstick cooking spray. Spoon out the mixture using a 1½ tbsp cookie scoop then place it on the lined cookie sheet.Bake 25-30 minutes until cooked completely through with no pink and the internal temperature is 165°F.
For the glaze
- In a small saucepan on medium heat, combine orange juice and zest, coconut aminos, rice vinegar, honey, sesame oil, ginger, and garlic. Bring to a boil.Make the slurry by whisking cornstarch and cold water together until combined. Stir into the boiling sauce until thickened. Pour over meatballs or use it as a dip.
Storage
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- To freeze, store in Ziploc bags for 3-4 months.
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