Turkey and Quinoa Meatballs with Tomato & Courgette Sauce

  • Serves: 4 people
  • Prep time: 45 minutes
  • Cooking time: 25 minutes
    • British
    • Dairy Free

    Turkey and Quinoa Meatballs

    Recipe Information

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    500g Turkey Mince

    60g Tri Coloured Quinoa

    400g tin Chopped Tomatoes

    1 Small Red Onion

    2 Garlic Cloves

    100ml Water

    1 Vegetable Stock Cube

    1 Small Courgette

    2 tsp Paprika

    30ml Olive Oil

    Sea Salt and Black Pepper

    Sunflower Oil to fry


    Cook the quinoa as instructed on the pack. Allow to cool and mix with the turkey mince, seasoning with salt and pepper.

    Roll into 12 balls and put in the fridge to firm up while you make the sauce.

    Peel the red onion and chop finely. Then peel and mince the garlic. Add them both to a medium saucepan and sauté in the olive oil on low for 5 minutes.

    Add the tinned tomatoes, paprika and water to the saucepan, then crumble over the stock cube. Gently bring to the boil, stir well and cook on low for a further 20 minutes. Liquidise in a food processor and return to the pan.

    Grate the courgette and add to the pan, cooking for 5 minutes. Keep to one side while you cook the meatballs.

    Remove the meatballs from the fridge and sauté in some sunflower oil for 15 minutes, turning them as you cook. Drain the meatballs and serve them with the tomato sauce.

    Great with pasta or sweet potato mash.

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