You need to try these amazing Asian Quinoa meatballs

This week we are featuring a recipe for simply amazing Asian quinoa meatballs by guest blogger Karyl, from Karyl’s Kulinary Krusade.

These Asian Quinoa meatballs are so tasty and versatile.  Karyl tells us you can use them for a main dish added over rice or noodles, or as an appetizer for a party or event.

Visit Karyl’s blog to learn more about how she creates her delicious recipes, restaurant reviews and so much more!

Asian Quinoa meatballs

INGREDIENTS

1/2 cup quinoa, dry  1 cup vegetable broth  1/2 lb lean ground turkey  2 large eggs, whisked  1/4 cup Panko bread crumbs  1/4 cup yellow onion, diced  2 cloves raw and roasted garlic, minced  1 Tablespoon Soy Sauce  2 green onions, thinly sliced  Two teaspoons sesame seeds  2 teaspoons Sriracha hot sauce  salt & freshly ground pepper, to taste  1/4 cup Soy Sauce  2 Tablespoons rice vinegar  1 teaspoon freshly grated ginger  1 teaspoon Sriracha hot sauce  2 teaspoons Cornstarch

 

INSTRUCTIONS

Preheat oven to 400. Lightly grease 9″x13″ baking dish

Add quinoa to a small saucepan. Toast for a few minutes, until nutty smell develops.

Add broth, turn heat to low, and cook, covered, for 15-20 minutes. Remove quinoa and add to large bowl to cool

Add turkey, onions, bread crumbs, eggs, soy sauce, Sriracha, salt, pepper, and garlic to quinoa and stir to combine thoroughly.

Now form the meatballs

Using cookie scoop, form meatballs. Recipe will make 18 meatballs.

Place meatballs into prepared baking dish. Bake 18-20 minutes, until brown on all sides and meatballs are cooked through. While meatballs bake, combine sauce ingredients, whisk together, and add to small saucepan over medium-high heat.

Cook over medium-low heat for 3-5 minutes.

Mix cornstarch and water, and stir to combine. Add to saucepan, and cook slowly over medium-low heat, stirring occasionally, until thickened. 
Garnish meatballs with sesame seeds and green onions. Pour sauce over, or dip meatballs into sauce.