Turkey Quinoa Meatballs with Orange Teriyaki Glaze
Turkey meatballs loaded with quinoa, zucchini, and carrots with an orange teriyaki glaze. A healthy and freezer-friendly meal.
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Servings: 35 meatballs
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.
Notes
Instant Pot Quinoa- Add 1 cup quinoa and 1.5 cups water to the Instant Pot. Close and lock the lid and 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 manually. The whole process takes about 10 minutes.
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