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Spicy Quinoa Turkey Meatballs

Total Time: 1 hour 30 minutes
Servings: 44 -45 meatballs
Author: Shinee
Packed with flavor, these spicy quinoa turkey meatballs are a little over 200cals per serving. Skinny meatballs never tasted this good.
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  • For meatballs
  • ½ cup 100gr red quinoa
  • ½ cup 30gr Panko (aka Japanese breadcrumbs)
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon dried Italian seasoning
  • 20 oz 570gr lean ground turkey
  • 2 cloves of garlic pressed
  • For sauce
  • 1 tablespoon olive oil
  • 2 cloves of garlic pressed
  • 1 can 15oz/425gr tomato sauce (no salt added)
  • 2 tablespoons hot sauce or to taste
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1/8 teaspoon dried Italian seasoning


  • Preheat the oven to 400°F (200°C).
  • Cook the quinoa according to package directions with a ½ teaspoon salt. Set aside to cool.
  • In a blender, or a food processor, pulse the panko until fine crumbs.
  • In a large mixing bowl, beat the egg with milk, salt and all the seasonings. Add ground turkey, cooled cooked quinoa, panko and pressed garlic. Dig right in with your clean hands and mix everything together until well combined.
  • Using a medium cookie scoop, form 1.5-inch uniform meatballs. You will get about 44 of them. Place the meatballs on a baking sheet, lined with silicone mat. Bake for 20 minutes, or until the meatballs are fully cooked.
  • While the meatballs are baking, make the sauce. In a large skillet, heat olive oil over medium heat and add pressed garlic. Cook until fragrant, 30-60 seconds. Pour in tomato sauce and cook for about 3-4 minutes. Add hot sauce and the rest of the seasonings. Add the cooked meatballs and simmer over medium low heat for about 5 minutes.


You can freeze the baked meatballs for later use. When ready to serve, simply make the sauce and cook the frozen meatballs in the sauce.