Faux Swedish Meatballs

I was looking for a quinoa cake recipe and came across this site developed by 2 Moms that have made it their mission to get kids to eat healthy, tasty foods.

Called Meal Makeover Mom's their mission statement is.....

I just loved the whole concept of this dish. The use of quinoa (which I adore) and turkey. I am trying to cut down on red meat dishes, slowly changing from ground meat to ground turkey or chicken, and quinoa for rice and some pastas.

I am lucky that The Nudge has embraced quinoa and will even eat more chicken and fish but he refuses to eat chicken/turkey burgers. He wants a beef burger and once a month is not all that bad. He usually orders them when on a company visits and takes him out to lunch, so I might eat a burger 3x a year.

I can live with that and live longer, best of both.

I knew this recipe would appeal to just about anyone, kids included, and is a good dish to bring to a covered dish or open house affair. Easy to make, healthy and very tasty. A good finger food or as I like to call them "Grab 'n Go Grub".


Sweet Turkey & Quinoa Meatballs
Makes 6 Servings (about 4 meatballs per serving)

Toss the cooked meatballs with our tangy sweet & sour sauce, place them on a platter with a frilly toothpick in each one, and you’ve got the makings of a festive and fun party food!

* 1 pound lean ground turkey
* 1 large egg, beaten
* 3/4 cup cooked quinoa
* 1/3 cup golden California raisins, coarsely chopped
* 2 tablespoons ketchup
* 2 tablespoons chopped fresh basil
* 1 tablespoon reduced-sodium soy sauce
* 1/2 teaspoon kosher salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon black pepper

1. Preheat oven to 400°F. Line a large baking sheet with aluminum foil then spray with nonstick cooking spray. Set aside.

2. In a large bowl, mix together the turkey, egg, quinoa, raisins, ketchup, basil, soy sauce, salt, garlic powder, and pepper until well combined. Using a medium cookie scoop with a release (we used a 1½ tablespoon scoop which made 1¾-inch balls), form into 22 to 24 meatballs. Bake until cooked through and golden brown, about 15 minutes. Transfer to a bowl and toss with the Sweet & Sour sauce (see recipe below).

Tip: For the quinoa, cook 1/4 cup dry quinoa according to package directions. The yield will be 3/4 cup.

Sweet & Sour Sauce
* 1/2 small can pineapple juice (3 ounces)
* 2 tablespoons ketchup
* 2 tablespoons brown sugar
* 1½ tablespoons apple cider vinegar
* 1/2 tablespoon Worcestershire sauce
* 2 teaspoons cornstarch
* 1/4 teaspoon garlic powder
* 1/8 teaspoon mustard powder
* 1/8 teaspoon ground ginger

1. Whisk together the pineapple juice, ketchup, brown sugar, vinegar, Worcestershire sauce, cornstarch, garlic powder, mustard powder, and ground ginger until well combined. Place in a small saucepan over medium-high heat. Bring to a boil, reduce the heat and simmer, stirring constantly until thickened, about 2 minutes. (Recipe adapted from About.com.)