Putting quinoa in meatballs might sound weird, but trust us, it keeps these meatballs light as air. This recipe from Bridget Vanaman of Mott Street in Chicago is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership with Caviar.
Recipe information
Yield
4 servings
Ingredients
Meatballs
½
3
1
½
5
1
Noodles and Assembly
4
2
3
1
1
1
2
2
2
2
1
Preparation
Meatballs
Step 1
Preheat oven to 375°. Grease a large rimmed baking sheet with oil. Cook quinoa in a small pot of boiling salted water until tender, 15–18 minutes; drain. Let cool slightly.
Step 2
Meanwhile, mix garlic, ginger, red pepper flakes, and 3 Tbsp. hoisin in a medium bowl. Add quinoa, turkey, and a large pinch of salt. Stir to combine. Using oiled hands, roll into 16–18 2" balls (they will seem very soft but will firm up as they bake) and place on prepared baking sheet. Bake meatballs until lightly browned and nearly cooked through, 15–18 minutes. Brush remaining 2 Tbsp. hoisin over meatballs. Continue to bake until hoisin has set into a glaze, 3–5 minutes longer.
Noodles and Assembly
Step 3
Cook noodles according to package directions. Mix soy sauce, garlic, ginger, sesame oil, vinegar, and sugar in a small bowl until sugar dissolves; set sauce aside.
Step 4
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add peas and cook, tossing occasionally, just until they become bright green and partly tender, about 2 minutes. Transfer to a plate. Add remaining 1 Tbsp. oil to skillet along with zucchini and cook, tossing frequently, until al dente, about 1 minute. Add reserved sauce, followed by noodles, sprouts (if using), and peas. Cook, tossing often, just until noodles and vegetables are coated in sauce, about 2 minutes. Season with salt, if needed.
Step 5
Divide noodle mixture among plates. Top with meatballs, scallions, sesame seeds, and a squeeze of lime juice.
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Reviews (14)
Back to TopCan I double this recipe? 2 inches of ginger seems like a lot...
Beth
Nj
10/6/2022
Healthy, substantial, all around delicious way to eat meatballs! I am surprised to see several reviewers saying the meatballs are dry, since that hasn't been my experience at all. The slightly sweet, aromatic hoisin sauce makes minced turkey into something special. I've made these several times and have served them with glass noodles as outlined here, with rice, on top of salad, and in a sort of bahn mi style sandwich. Definitely recommend.
Sadie Bee
Queens, NY
3/6/2021
I agree with a lot of the other reviewers. These meatballs were a bit dry--but pleasantly soft. I think it's the high volume of quinoa? I also wanted a bit more sauce on the noodles.
Rebecca
Denver, CO
12/4/2020
I read the reviews below ahead of cooking and I solved the dryness issue of the meatballs by adding an egg to the mince. I also did 5tbsp hoisin instead of 3. As for the sauce I basically made double the amount and it turned out great. Hubby loved it.
Mel Aplin
Australia
5/31/2020
Awful recipe. Dry mealy meatballs. Sauce was tasty, but not nearly enough to coat all of the ingredients. Ending up tossing it.
Anonymous
Seattle
5/25/2020
This was more work than I expected, but surprisingly good! I did read the reviews so added some chopped onion and shredded carrot to the meatballs. I also added some vegetables and the other half of the onion to the stir fried noodles. I would definitely make it again!
Anonymous
Boston
4/2/2019
The meatballs were tasty and light, with the quinoa. The noodles were packed with vegetables. Couldn't find glass noodles so substituted thin rice noodles. The noodle sauce could have used a little more soy, though not sure whether this is because of the rice noodle substitution. Very healthy, and both kids loved it and want it again-- a win for everyone.
Anonymous
Philadelphia area
4/1/2019