Putting quinoa in meatballs might sound weird, but trust us, it keeps these meatballs light as air. This recipe from Bridget Vanaman of Mott Street in Chicago is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership with Caviar.
Recipe information
Yield
4 servings
Ingredients
Meatballs
½
3
1
½
5
1
Noodles and Assembly
4
2
3
1
1
1
2
2
2
2
1
Need to make a substitution?
Preparation
Meatballs
Step 1
Preheat oven to 375°. Grease a large rimmed baking sheet with oil. Cook quinoa in a small pot of boiling salted water until tender, 15–18 minutes; drain. Let cool slightly.
Step 2
Meanwhile, mix garlic, ginger, red pepper flakes, and 3 Tbsp. hoisin in a medium bowl. Add quinoa, turkey, and a large pinch of salt. Stir to combine. Using oiled hands, roll into 16–18 2" balls (they will seem very soft but will firm up as they bake) and place on prepared baking sheet. Bake meatballs until lightly browned and nearly cooked through, 15–18 minutes. Brush remaining 2 Tbsp. hoisin over meatballs. Continue to bake until hoisin has set into a glaze, 3–5 minutes longer.
Noodles and Assembly
Step 3
Cook noodles according to package directions. Mix soy sauce, garlic, ginger, sesame oil, vinegar, and sugar in a small bowl until sugar dissolves; set sauce aside.
Step 4
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add peas and cook, tossing occasionally, just until they become bright green and partly tender, about 2 minutes. Transfer to a plate. Add remaining 1 Tbsp. oil to skillet along with zucchini and cook, tossing frequently, until al dente, about 1 minute. Add reserved sauce, followed by noodles, sprouts (if using), and peas. Cook, tossing often, just until noodles and vegetables are coated in sauce, about 2 minutes. Season with salt, if needed.
Step 5
Divide noodle mixture among plates. Top with meatballs, scallions, sesame seeds, and a squeeze of lime juice.