In a household that consumes a lot of poultry, I am always looking for creative new ways to prepare chicken or turkey and this one is my new favorite.
These turkey meatballs do not use bread, breadcrumbs or egg as binder. Instead, I cooked a cup of white quinoa and added it to the mix of mince, herbs, and seasonings. The quinoa keeps the turkey meatballs nice and light.
This recipe is equally excellent with chicken and bulgur, or your own favorite variation.
The herbs are all from our garden – hooray for spring/summer! – and the fragrance of lightly charred lemons, mixed with the bouquet of herbes de provence, takes me right back to the South of France.
Turkey meatballs with quinoa and herbes de provence
- 1.25 lb turkey mince
- 1 cup cooked white quinoa
- 1 Spanish onion, finely chopped
- ⅓ cup mixed chopped herbs (rosemary, thyme, basil, parsley)
- half a lemon, sliced
- 3 cloves garlic
- olive oil
- Preheat oven to 425F.
- Cook the quinoa according to package instructions.
- In a bowl, combine turkey mince, cooked quinoa, onion and herbs. Mix well.
- Season with salt and pepper and add a drizzle of olive oil.
- Lightly oil a roasting dish. Form meatballs and place them in the dish next to each other snugly. Top with sliced lemon and whole cloves of garlic (crush them lightly with the back of a knife).
- Cook for about 30 minutes