Turkey Quinoa Meatballs with Garlic Aioli

We’re gearing up for next Sunday - arguably one of the most widely appreciated Sunday Snack days across the country. Super Bowl Sunday is typically a time for the revered buffalo chicken wings and pigs in a blanket, but we thought we would experiment with putting an olive oil-inspired twist on some of the game day classics. 


Ask ten people their favorite way to prepare meatballs and you’ll probably get ten different answers. We’re willing to bet this recipe for Turkey Quinoa Meatballs with Garlic Aioli (recipe below) will oust the competition and become your new kitchen frontrunner.

 

Made with lean turkey meat and quinoa, these meatballs will sneak some healthy nutrients into your meal while while not sacrificing any flavor. Referred to as a supergrain, quinoa is packed with the good stuff - protein, fiber, iron, calcium, antioxidants. Lean ground turkey is a healthier alternative to the fattier ground beef. Together they’re a powerhouse and won’t leave you feeling as groggy as some other not-so-Super Bowl foods. 

 

The process for crafting the meatballs is relatively simple: mix all ingredients together then shape meat into 1” balls. To season the turkey meat, we used our Tuscan Blend spice, which features a wonderful mix of garlic, onion, black pepper, red pepper, basil, marjoram, oregano, thyme, rosemary, savory, and parsley - with no MSG! For texture and added flavor, ingredients also included fresh garlic, onion, and red peppers. The aioli is also simple - just four ingredients. Our Garlic infused olive oil, a customer favorite, combines two integral of aioli: garlic and olive oil. Using an electric mixer, emulsify ingredients, adding salt and lemon juice. 


For best results, accompany meatballs with a delicious, cold local beer! 


 Saratoga Olive Oil Co. Turkey Quinoa Meatballs with Garlic AioliImage: blog.vermont.com

 

Turkey Quinoa Meatballs with Garlic Aioli

 

Ingredients:

Meatballs

1 pound lean ground turkey

2/3 cup quinoa, cooked and cooled

1/4 cup yellow onion, diced

1/4 cup red bell pepper, diced

3 garlic cloves, minced

1 egg 

1 tablespoon Saratoga Olive Oil Co. Tuscan Blend spice

1/2 tsp Saratoga Olive Oil Co. Sicilian Sea Salt

1/2 tsp black pepper

 

Garlic Aioli

1 egg white

1 cup Saratoga Olive Oil Co. Garlic Olive Oil

2 tbsp fresh lemon juice

1/3 tsp Saratoga Olive Oil Co. Sicilian Sea Salt

 

Process: 

Meatballs

  1. Preheat oven to 450°. 
  2. Combine all ingredients in medium mixing bowl. Mix well with hands or spoon, allowing ingredients to combine evenly. 
  3. Shape mixture into balls, approximately 1 inch in diameter. 
  4. Arrange balls on greased baking sheet and bake for 13-15 minutes, until lightly browned.  

Aioli

  1. Using an electric mixer, beat eggs thoroughly. 
  2. While mixer is still running, slowly add garlic olive oil. Mix for about two minutes.
  3. Add lemon juice and sea salt and continue to mix until all ingredients are blended evenly. 
  4. Refrigerate for at least 30 minutes before serving.

 

Makes 25