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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | quinoa, cooked | 2 | tablespoons | butter, unsalted | 1 | medium (2-1/2\" dia) | onion | 3 | cloves | garlic minced | 2 | teaspoons | salt | 1/2 | teaspoon | black pepper | 1 1/2 | pounds | ground turkey | 1 | large | egg | 2 | teaspoons | parsley, chopped | 1 | tablespoon | Worcestershire sauce | 1 | tablespoon | red wine vinegar | 1 | teaspoon | red pepper flakes, or to taste | 1 | cup | olive oil |
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Steps
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Sequence
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Step
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| | 1 | MAKE THE MEATBALLS In a medium pot, boil the quinoa in salted water until tender, 12 to 15 minutes, then drain and cool to warm. | | 2 | In a medium heavy skillet, heat the butter over medium high heat until hot. Stir in the onion, garlic, and 1/2 teaspoon each salt and pepper and cook until golden, about 6 minutes. Transfer the onion mixture to a bowl and let cool to warm. | | 3 | To the bowl with the onion mixture, add the quinoa, turkey, egg, parsley, Worcestershire, vinegar, pepper flakes, 1 1/4 teaspoons salt and 1/2 teaspoon pepper, then stir with your hands, just to combine. | | 4 | In a large heavy skillet, heat the oil over medium heat until hot. Form the turkey mixture into 12 large meatballs. Brown the meatballs in 2 batches, turning once, until golden brown, 5 to 7 minutes per batch. Enjoy! |
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