I made these turkey quinoa meatballs with roasted tomatoes because I love how both complement each other. It’s just so good when served together. I learned this from a family recipe, and it’s an open recipe that each one in the family tweaks to their preference. And here’s my version of it.
Turkey Quinoa Meatballs With Roasted Tomatoes
Print RecipeIngredients
- Turkey Quinoa Meatballs Ingredients
- 3 pounds of ground turkey thighs
- ½ cup of sweet onion, diced finely
- ¾ cup of quinoa, cooked and cooled
- ¼ cup of nutritional yeast
- 2 tbls of Flavour God Everything Spice
- 1 egg
- Roasted Tomatoes Ingredients
- 5-7 medium-size vine tomatoes
- Extra virgin olive oil
- Himalayan salt
Instructions
Meatball Instructions
- Pre-heat oven to 400 degrees.
- Put all ingredients in a bowl and mix together. Roll into balls about the size of a golf ball (mine were slightly larger this time), place in a 9×13-inch baking dish or baking sheet (I lined with parchment paper).
- Place in oven and bake for 30 minutes. Remove from oven; if you are unsure if they are cooked all the way through, cut into a larger meatball in the middle of the pan to make sure the centre is not pink. You may need to cook another 5 minutes or so.
Roasted Tomatoes Instructions
- Slice tomatoes to ¼-inch thick or slightly thinner. Place baking sheet with parchment paper and brush the empty baking sheet with extra virgin olive oil.
- Place sliced tomatoes on a baking sheet, squeeze as many sliced tomatoes onto the pan as possible (they shrink down when they bake). Brush with olive oil and sprinkle salt.
- Cook in the oven and bake for 45 minutes, or until the tomatoes look a little wrinkled and slightly dry.
- Top the meatballs on the bed of tomatoes upon serving.
