BBQ Turkey Meatballs with Cheddar-Corn Quinoa

With as busy as we are these days, it’s easy to fall into ruts of cooking the same meals for dinner all of the time. Before babies, I used to seek out and try new recipes all of the time, and post about them here, too! Now? Not so much.

Well, I’m breaking the rut here, at least momentarily, to share this one with you. It was a meal that just seemed so different that I wanted to give it a shot. Turkey meatballs… with barbecue sauce… served over a quinoa salad with corn, red onion, and cheddar cheese. Yes, yes, yes, yes.

The meatballs got a big thumbs up, and I love quinoa. My only two constructive comments about this meal were that I would definitely err on the side of less onions next time. Since they’re raw (and RED onions, which have a very strong flavor to begin with), I felt that they overpowered the dish. Judging what qualifies as a “medium” onion is always a little challenging. Lesson learned. :) Also, I couldn’t really taste the cheddar in the quinoa—but that could’ve been the result of the onion issue. In any case, next time I make it, I might experiment by leaving the cheddar out, too, simply because if I’m going to eat cheese, I want to taste it. Otherwise? Wasted calories and fat, if you ask me!

I made this on a Friday night. The other thing I will do next time is more prep work in advance, particularly if I’m making it on a weeknight again. The meatballs could easily be made up in advance, and the corn, onion, etc. could be prepped for the quinoa as well. That way, when you get home, all you need to do is throw the meatballs in the oven and cook the quinoa. Done and done.

BBQ Turkey Meatballs
(Source: Pink Parsley)

Ingredients:
– 1 lb ground turkey
– 1/4 cup panko bread crumbs
– 1 scallion, minced
– 1 Tbs minced fresh cilantro
– 1/2 tsp paprika
– 1/4 tsp garlic powder
– 1 tsp dry mustard
– 3/4 tsp kosher salt
– pinch cayenne
– 2 tsp brown sugar
– 5 Tbs BBQ sauce, divided

Directions:
1. Preheat the oven to 400 degrees.  Line a baking sheet with foil or parchment paper, and spray lightly with cooking spray.

2. In a large bowl, combine the chicken, panko, scallion, cilantro, paprika, garlic, mustard, salt, cayenne, brown sugar,  and 2 tablespoons of the BBQ sauce.  Lightly but thoroughly mix with your hands to incorporate all the ingredients.  Using an ice cream scoop or 1/4 cup measuring cup, form the mixture into balls, and arrange in a single layer on the prepared baking sheet.

3. Add the remaining 3 tablespoons of BBQ sauce to a small bowl.

4. Bake the meatballs 11 to 12 minutes, then brush with the reserved BBQ sauce.  Return to the oven and bake an additional 3 to 4 minutes, or until they are cooked through (160 degrees in the center).

Cheddar-Corn Quinoa
(Source: Pink Parsley)

Ingredients:
– 1 cup quinoa, rinsed and drained
– 1 1/2 cups chicken or vegetable broth
– kosher salt and freshly ground black pepper
– 2-3 ears of corn, grilled, roasted, or boiled, kernels cut from cobs
– 1/2 medium red onion, sliced into thin rings and rinsed under cold water
– 3 Tbs chopped fresh cilantro
– 1 scallion, minced
– 3/4 cup freshly shredded sharp cheddar cheese
– 3 Tbs olive oil
– 1/4 tsp crushed red pepper flakes
– 2 cloves garlic, minced
– 1 Tbs apple cider vinegar

Directions:
1. Bring the quinoa, broth, and a big pinch of salt to a boil in medium saucepan.  Cover, reduce heat, and simmer about 15 minutes, or until the quinoa is cooked through.

2. Remove the quinoa from heat, and add to a medium mixing bowl.  Stir in the corn, onion, cilantro, scallion, and cheese.

3. In small bowl, whisk together the oil, pepper flakes, garlic, and vinegar.  Pour over the quinoa and gently mix to combine.  Taste and season with additional salt and pepper as needed.

4. Serve the meatballs over the quinoa.