Turkey Quinoa Meatballs with Sweet Onion
Sweet Onion Turkey Quinoa Meatballs is a healthy and easy meatballs recipe with lean ground turkey, uncooked quinoa and lots of caramelized onions.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 6 servings 1x
Ingredients
- 4 medium sweet or yellow onions, sliced
- 2 tbsp avocado oil, divided
- 2 lbs ground turkey, extra lean
- 2 eggs, large
- 1/4 cup quinoa, uncooked
- 2 tbsp onion powder, divided
- 1 tsp himalayan pink salt, divided
- Ground black pepper, to taste
- 4 cups water, boiling
- 2 tbsp soy sauce (I used Bragg’s)
Instructions
- Preheat dutch oven or deep skillet on medium heat and swirl 1 tbsp of oil to coat. Add onions, stir and cover. Cook for 8 minutes stirring every few minutes. Transfer into a bowl.
- While onions are cooking, prepare meatball mixture by combining in a large bowl turkey, eggs, quinoa, 1 tbsp onion powder, salt and pepper. Mix well and form large meatballs, round or kebab shape. Swirl remaining 1 tbsp of oil and brown meatballs on different sides in batches. Transfer to a plate.
- Add hot water, soy sauce and remaining 1 tbsp onion powder to the dutch oven and whisk. Bring to a boil and submerge meatballs into the sauce. Spread cooked onions on top. Cover and cook on low for 20-30 minutes. Sprinkle with parsley and serve with quinoa, brown rice, hulled barley (I did) and/or salad.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.
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