TURKEY ‘N’ QUINOA MEATBALLS

Turkey ‘n’ Quinoa Meatballs that are called “Tefteli” in Russian is a traditional Slavic dish with a twist. Traditionally, meatballs are cooked with rice or buckwheat. I recently discovered Quinoa for myself, and trying it out in my recipes. I must tell you, it is so good!

Quinoa, just like buckwheat, is not a grain, its a plant seed. Quinoa cooks much like rice. Speaking of good characteristics, quinoa is a good source of protein, high in calcium and iron, and is a relatively good source of vitamin E and several of the B vitamins.

The meatballs turned out very soft, and tasty. They’re also freezer-friendly. This recipe yields about 50 meatballs.

Ingredients:

• 1 cup cooked quinoa (see package instructions)
• 2+ 1/2 pounds ground turkey or chicken meat
• 1 egg (not pictured)
• 1 large onion, diced
• 1 medium carrot, shredded
• 1 teaspoon garlic salt
• 1 teaspoon sea salt
• paprika, ground black pepper, Italian herbs seasoning, to taste
• 1 tablespoon oil for cooking meatballs
• 1 cup heavy whipping cream
• 2 cups hot water
• 3-4 bay leaves
• 2 teaspoons flour to thicken the gravy (optional)
• 1 tablespoon butter
• fresh herbs for garnish (optional)

Preheat the skillet, with some oil, cook onions over medium-high heat until transparent, then add carrots.

Season with a pinch of salt and black pepper. Keep cooking until carrots are soft. Set aside to cool.

In a large bowl, combine meat, quinoa, egg, sea salt, pepper, paprika, onions with carrots, and mix until ingredients are well combined.

Using a small ice cream scoop, or your hands, form meatballs. Wetting hand in warm water prevents meat sticking to your fingers.(I thought I’d share this little tip to make life easier. And to make it super easy, of course, use an ice cream scoop 🙂

Preheat the skillet, and with a little bit of oil fry the meatballs over medium-high heat. They don’t have to be cooked through, just nicely browned on both sides.

Place meatballs in a medium pot.

In a small bowl combine heavy whipping cream, hot water, sea salt, and pour it over meatballs. Add bay leaves if you wish. Bring to boil, and let simmer for about 20 minutes.

Meanwhile, if you decided to thicken the gravy at the end, in the skillet over medium heat, melt butter, and add flour, mixing non-stop for about 1 minute. When meatballs are ready, remove them to the serving dish, toss the bay leaves, whisk the flour mixture into a “broth” in which meatballs were cooking, bring to boil.

Pour gravy over meatballs, garnish with fresh chopped parsley or dill, and enjoy these Turkey ‘n’ Quinoa Meatballs with your favorite salad.

TURKEY 'N' QUINOA MEATBALLS

• Servings: 50 meatballs
• Print

by VerasCooking.com

Ingredients:

• 1 cup cooked quinoa (see package instructions)
• 2+ 1/2 pounds ground turkey or chicken meat
• 1 egg
• 1 large onion, diced
• 1 medium carrot, shredded
• 1 teaspoon garlic salt
• 1 teaspoon sea salt
• paprika, ground black pepper, Italian herbs seasoning, to taste
• 1 tablespoon oil for cooking meatballs
• 1 cup heavy whipping cream
• 2 cups hot water
• 3-4 bay leaves
• 2 teaspoons flour to thicken the gravy (optional)
• 1 tablespoon butter
• fresh herbs for garnish (optional)

Directions:

1. Preheat the skillet, with some oil, cook onions over medium-high heat until transparent, then add carrots.
2. Season with a pinch of salt and black pepper. Keep cooking until carrots are soft. Set aside to cool.
3. In a large bowl, combine meat, quinoa, egg, sea salt, pepper, paprika, onions with carrots, and mix until ingredients are well combined.
4. Using a small ice cream scoop, or your hands, form meatballs. Wetting hand in warm water prevents meat sticking to your fingers.(I thought I’d share this little tip to make life easier. And to make it super easy, of course, use an ice cream scoop 🙂
5. Preheat the skillet, and with a little bit of oil fry the meatballs over medium-high heat. They don’t have to be cooked through, just nicely browned on both sides.
6. Place meatballs in a medium pot.
7. In a small bowl combine heavy whipping cream, hot water, sea salt, and pour it over meatballs. Add bay leaves if you wish. Bring to boil, and let simmer for about 20 minutes.
8. Meanwhile, if you decided to thicken the gravy at the end, in the skillet over medium heat, melt butter, and add flour, mixing non-stop for about 1 minute.
9. When meatballs are ready, remove them to the serving dish, toss the bay leaves, whisk the flour mixture into a “broth” in which meatballs were cooking, bring to boil.
10. Pour gravy over meatballs, garnish with fresh chopped parsley or dill, and enjoy these Turkey ‘n’ Quinoa Meatballs with your favorite salad.