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.

2 Responses to “Recipe of the Week: BBQ Turkey Meatballs Over Cheddar Corn Quinoa”

  • This is the most delicious recipe I’ve had in a LONG time. It’s frat house approved, too. Can’t wait to make it again tonight! PS: Karrie. Gurl. I love how you say, “it’s SUPER easy to make!” …as if you have gotten those pretty little manicured hands dirty. All hail ChefboyarTeem! Lots of love to Pink Parsley for bringing this glorious recipe into our lives!!

  • HAAAAAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAAAAA You know me so well, Wabbit! *Yaysh, by easy to make, I mean easy as in, I’m sitting on the couch watching Real Housewives of OC while my husband makes it-easy. Seeyaaaaaa

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