I just created a recipe for mini meatballs that uses quinoa instead of breadcrumbs (the recipe is gluten free). It looks kind of strange and there is that slight crunch from the quinoa. I thought I was not going to like it because it really is not a meatball but rather a vegetable ball with ground turkey.
But, as I have been thinking of how different they are, I keep eating them.
Quinoa And Turkey Mini-balls
Servings: about 50 small balls
Categories: Beef, Veal, Pork & Lamb, Vegetable
• ½ c Red Quinoa, rinsed
• 1 ½ c Chicken Broth
• ½ Eggplant, peeled, finely diced
• 1sm. Onion, finely diced
• 3 Cloves Garlic, finely minced (1 Tbsp )
• ½ lb Ground Turkey
• 1 Roasted Red Pepper, finely diced
• ½ c Parsley, 1Tbsp Thyme
• ½ Grated Cheese
• 1 Egg
• ½ -¾ c Extra Virgin Olive Oil
Rinse quinoa. In medium saucepan, add quinoa and broth and cook according to package instructions until all liquid is absorbed. Toss with fork and put in large bowl to cool.
Meanwhile, peel and dice eggplant. In heavy skillet, preheat pan on medium heat. Add oil to coat the bottom and add eggplant. Stir frequently. Dice onion and add to pan. Continue stirring frequently. After about five minutes add garlic.
Remove from head. Add diced red pepper, parsley, thyme. Salt and pepper to taste. Cool a few minutes in pan then add to large bowl with the quinoa. Toss lightly every few minutes to cool.
Add ground turkey, grated cheese and egg. With clean hands mix all ingredients together. If it is too dry, add another egg. If it is too wet, add more cheese.
Line a heavy baking pan with foil. Drizzle olive oil on foil.
Add about ¼ cup Extra Virgin Olive Oil to a small bowl.
With a tablespoon cookie scoop, scoop out 20-24 balls into oily pan. Dip fingers in oil and rub on opposite palm. Repeat with the other hand. Roll ball lightly and put back in pan. Oil hands about every three balls.
Broil until crisp on one side. Gently flip and broil until crisp. Gently remove from pan, add more olive oil and repeat until done. Makes at least 50 small balls.
I am still deciding what kind of a dipping sauce I would like to use. These would make a great hor d’oeuvre with a cup of toothpicks and some tomato vodka sauce.
I was also thinking of making some orzo, tossing it with olive oil and heating some jar tomato sauce for a delicious entree.
Have a yummy day!!!