Turkey & Quinoa Meatballs
For those of you who aren't completely vegetarian or vegan yet, try this different variation of meatballs with quinoa!
1 1/2 cups chopped celery
1/2 large onion, chopped
2 tablespoons minced garlic
1/3 cup balsamic vinegar
1/3 cup low-sodium soy sauce
1 1/2 pounds ground turkey
1 1/2 cups cooked quinoa
1 tablespoon dried parsley
1 teaspoon dried sage
1/2 teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Remove from heat.
Mix balsamic vinegar and soy sauce together in a small bowl.
Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl. Add celery mixture and 1/3 cup of the ketchup mixture; mix until well-combined.
Spread 1/3 cup of the vinegar and soy sauce mixture on the bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands. Pour remaining 1/3 cup of the balsamic vinegar and soy sauce mixture over the meatballs.
Bake in the preheated oven until meatballs are no longer pink in the center and balsamic vinegar and soy sauce mixture is thickened, 15 to 20 minutes.