Turkey Quinoa Meatballs with Korean BBQ Sauce

turkey quinoa meatballs

Turkey Quinoa Meatballs with Korean BBQ Sauce

Created by Wendy at Fit-and-Frugal.com

Prep Time: 20
Total Time: 40


For the meatballs:

  • 1 pound lean ground turkey
  • 1 cup cooked Ancient Harvest Quinoa, any variety
  • ¼ cup grated zucchini
  • ⅓ cup grated carrot (about half a medium)
  • 2 scallions, thinly sliced
  • 1 large egg, lightly beaten
  • 1 teaspoon garlic powder
  • salt and fresh ground black pepper, to taste

For the Korean BBQ Sauce:

  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • ¼ cup mirin
  • 1 tablespoon freshly grated ginger
  • ¼ cup apricot preserves
  • 1 teaspoon sesame oil
  • 1 tablespoon gochujang (Korean chili paste)
  • 2 teaspoons cornstarch


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine ground turkey, cooked quinoa, carrot, zucchini, scallions, egg, and garlic powder, and season with salt and pepper. Stir or mix with your hands until well combined.
  3. Roll the mixture into approximately 1 ½ -2 inch meatballs, and place on a nonstick or prepared baking sheet. Bake for 20 minutes, or until all sides are browned and meatballs are cooked through.
  4. While meatballs are baking, prepare the sauce: whisk together all ingredients through chili paste in a small saucepan over medium high heat. Bring to a low boil and cook, stirring, 5 minutes.
  5. In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture, reduce heat to medium, and cook until thickened, about 3-4 minutes.
  6. Spoon warm sauce over meatballs to serve.
Servings: 6