Turkey and Quinoa Meatball Recipe

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Step 1

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper and give it a light spray with nonstick spray to keep the meatballs from sticking.

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Step 2

In a small bowl, mix the chia seeds with water and let them soak for about 15 minutes. Give it a stir after a few minutes to make sure all the seeds are absorbing the water evenly.

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Step 3

Next, finely chop the onions, carrots, celery, spinach, and garlic using a food processor. Heat some olive oil in a skillet over medium heat and sauté the veggies until they’re soft and fragrant, about 8 minutes. Set them aside to cool for around 10 minutes before adding them to the meat mixture.

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Step 4

In a large bowl, combine the ground turkey, cooked quinoa, eggs, soy sauce, Worcestershire sauce, salt, and pepper. Add in the chia seed mixture once it’s gel-like, then fold in the cooled vegetables.

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Step 5

Form the mixture into about 48 small meatballs and arrange them on the prepared baking sheet. Brush the tops with a little ketchup for a nice glaze.

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Step 6

Pop them in the oven and bake for 20 to 25 minutes, or until the meatballs are cooked through and no longer pink inside. If you have a meat thermometer, the center should reach 165°F (74°C). Let them cool just a bit before serving!