Asian Quinoa Meatballs

• Gluten free

• Meat

  • 1 lb Ground turkey

• Produce

  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 2 Green onions

• Refrigerated

  • 1 Egg, large

• Condiments

  • 5 tbsp Soy sauce
  • 2 tsp Sriracha

• Pasta & Grains

  • 3/4 cup Quinoa, cooked

• Baking & Spices

  • 1 tbsp Brown sugar, packed
  • 2 tsp Cornstarch
  • 1 Kosher salt and freshly ground black pepper
  • 1/2 tsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 3 tsp Sesame oil

Found on damndelicious.net

Description

Ingredients

• 1 pound ground turkey
• 3/4 cup cooked quinoa
• 3 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 large egg
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon Sriracha, or more, to taste
• Kosher salt and freshly ground black pepper, to taste
• 1/2 teaspoon sesame seeds
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon brown sugar, packed
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha, or more, to taste
• 2 teaspoons cornstarch

Directions

• Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs. Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through. To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat. In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes. Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.