Turkey Quinoa Meatballs

Here we mixed our Flourist Golden Quinoa into meatballs to give it a light texture and a bit of chew for an easy weeknight meal. You can easily substitute the ground turkey for chicken or pork, and serve the meatballs with rice, noodles, over salad greens or in a sandwich with a light sesame slaw (hello leftover lunch!)

Turkey Quinoa Meatballs
1 lb ground turkey
1 cup cooked Flourist Golden Quinoa
2 cloves garlic, minced
2 green onions, thinly sliced
1 large egg
1 tbsp soy sauce
2 tsp sesame oil
1 tsp Sriracha or chili garlic sauce
1/2 tsp sesame seeds
salt and pepper to taste

Sauce
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp ginger, grated
2 tsp brown sugar
1 tsp sesame oil
1 tsp Sriracha or chili garlic sauce
1/4 cup water
1 tbsp butter

1/2 lb buckwheat noodles
1 head of broccoli, cut into florets
1 tbsp olive oil
Optional garnishes - chili flakes, Sriracha sauce, sesame seeds, sliced green onions 

Preheat oven to 400°F and lightly oil a baking sheet or cover with aluminum foil.

Toss broccoli with olive oil and place on prepared baking sheet. Roast for about 10 minutes or until lightly charred. Remove from oven and set aside.

Combine all of the meatball ingredients in a large bowl and stir until well combined. Roll into approximately 1 1/2 inch meatballs, you should have about 15-18 meatballs. Place meatballs on the same prepared baking sheet used for the broccoli and bake for 15-20 minutes, until browned and cooked through. 

Bring a large pot of water to boil and cook the buckwheat noodles according to package directions. 

Meanwhile make the sauce by combining all of the ingredients, except butter, in a small saucepan and place over medium heat. When fully heated, remove from stove and stir in butter until melted. 

Toss the cooked and strained buckwheat noodles with sauce and divide onto plates. Place broccoli and meatballs on top and spoon a little bit of sauce over each meatball. Garnish as you wish.