House Beautiful

Recipe of the Week: BBQ Turkey Meatballs Over Cheddar Corn Quinoa

{via Pink Parsley}

Gather around everyone.  I’ve got a newfound favorite recipe that’s delicious, low fat and super easy to make in a pinch – just ask Steph who’s serving it up for her ladies at Bachelor night tonight!  The thing about this recipe is it’s deceptively filling – something I need for my beast of an appetite (I’m a Midwestern girl – I like to GRUB) – and something I think a family would scarf down.  But by using turkey, and with a healthy side quinoa salad, you won’t feel super stuffed after eating.  I highly recommend this. And I highly recommend you moms out there check out Pink Parsley’s site for family-friendly recipes.  Josie from the site is a mom of four who’s always giving good tidbits on dinners to make for the fam, and school lunches to pack for your wee ones.

Without further ado, here is the recipe – enjoy!

BBQ Turkey Meatballs

  • 1 lb ground turkey
  • 1/4 cup panko bread crumbs
  • 1 scallion, minced
  • 1 Tbs minced fresh cilantro
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1 tsp dry mustard
  • 3/4 tsp kosher salt
  • pinch cayenne
  • 2 tsp brown sugar
  • 5 Tbs bbq sauce, divided
Preheat the oven to 400 degrees.  Line a baking sheet with foil or parchment paper, and spray lightly with cooking spray.
In a large bowl, combine the chicken, panko, scallion, cilantro, paprika, garlic, mustard, salt, cayenne, brown sugar,  and 2 tablespoons of the bbq sauce.  Lightly but thoroughly mix with your hands to incorporate all the ingredients.  Using an ice cream scoop or 1/4 cup measuring cup, form the mixture into balls, and arrange in a single layer on the prepared baking sheet.
Add the remaining 3 tablespoons of bbq sauce to a small bowl.
Bake the meatballs 11 to 12 minutes, then brush with the reserved bbq sauce. Return to the oven and bake an additional 3 to 4 minutes, or until they are cooked through (160 in the center).
Cheddar-Corn Quinoa
  • 1 cup quinoa, rinsed and drained
  • 1 1/2 cups chicken or vegetable broth
  • kosher salt and freshly ground black pepper
  • 2-3 ears of corn, grilled, roasted, or boiled, kernels cut from cobs
  • 1/2 medium red onion, sliced into thin rings and rinsed under cold water
  • 3 Tbs chopped fresh cilantro
  • 1 scallion, minced
  • 3/4 cup freshly shredded sharp cheddar cheese
  • 3 Tbs olive oil
  • 1/4 tsp crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1 Tbs apple cider vinegar
Bring the quinoa, broth, and a big pinch of salt to a boil in medium saucepan.  Cover, reduce heat, and simmer about 15 minutes, or until the quinoa is cooked through.
Remove the quinoa from heat, and add to a medium mixing bowl.  Stir in the corn, onion, cilantro, scallion, and cheese.
In small bowl, whisk together the oil, pepper flakes, garlic, and vinegar.  Pour over the quinoa and gently mix to combine.  Taste and season with additional salt and pepper as needed.
Serve the meatballs over the quinoa.
xoxo,

Sunday Musings

I can’t.  This is the best party on anyone’s feet I’ve ever seen.  Down to the perfect shade of pink bubble gum polish.  Sophia Webster kicks – available at Saks.

Have you SEEN Tabarka Tile?  Remind me to post about them later this week.

Look at this little lilac stunner!  I’d like to pop triplets of these over a pretty Calcutta Gold island. #nomnomnom

Half of the things I say from my little soapbox on this blog, I say out loud to remind myself of, too.  And this is one of ‘em… I made a few REAL good strides on the “do more of what makes you happy” front today, including a project that started with crossing a few lanes of traffic and throwing myself on top of a wicker headboard in someone’s yard.  I wish I were kidding.

How stunning are these Limoges plates?  We could totally set the table with the doily dress above and everything would be right in the world. #passthecreamedcornplease


The world can never have enough Gusses.

xoxo!