Tangy Maple Dijon Turkey Meatballs with Quinoa & Roasted Brussels

Looking for a speedy, protein‑rich dinner that still feels indulgent? These turkey meatballs simmer in a maple‑Dijon glaze and sit atop fluffy quinoa with crisp roasted Brussels sprouts. In just 35 minutes, you’ll have a family‑favorite meal that’s both hearty and healthy.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground turkey
• 1/4 cup rolled oats (or gluten‑free breadcrumbs)
• 1 large egg
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup (or honey)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups cooked quinoa (or instant pre‑cooked)
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 clove garlic, minced
• Fresh parsley, chopped (optional garnish)

Instructions

1. 1. Preheat the oven to 425°F (220 °C). Toss the Brussels sprouts with 1 tbsp olive oil, salt, and pepper; spread on a baking sheet and roast 20 minutes, turning halfway.
2. 2. While the veggies roast, combine turkey, oats, egg, Dijon, maple syrup, oregano, salt, and pepper in a bowl. Mix until just combined and form into 12 1‑inch meatballs.
3. 3. Heat 1 tbsp olive oil in a large skillet over medium heat. Brown the meatballs for 3–4 minutes on each side, then transfer them to a baking dish.
4. 4. In the same skillet, sauté the minced garlic for 30 seconds, then stir in soy sauce, remaining maple syrup, Dijon mustard, and about 1 tbsp water. Simmer for 2 minutes to create a glaze.
5. 5. Pour the glaze evenly over the meatballs and bake for an additional 10 minutes, or until the internal temperature reaches 165 °F.
6. 6. Meanwhile, prepare the quinoa according to package instructions; fluff with a fork.
7. 7. To assemble, place a generous scoop of quinoa on each plate, top with the roasted Brussels sprouts, then nestle the turkey meatballs on top.
8. 8. Drizzle any remaining glaze over the entire plate, garnish with fresh parsley, and serve immediately.

Chef's Note

Pro tip: For a dairy‑free version, replace the dairy‑based quorn with a plant‑based protein crumble, or use a splash of coconut aminos instead of soy sauce for a savory twist.

Make-Ahead Tips

The meatballs can be prepared up to 24 hours in advance and stored in the fridge, or frozen for up to 3 months. Keep roasted Brussels and cooked quinoa refrigerated; they reheat well in the microwave or a quick stir‑in in a skillet.

Substitutions

Swap ground turkey for ground chicken, turkey breast, or lean ground beef. Use almond flour or oat flour for a gluten‑free oat alternative. Replace maple syrup with honey or agave nectar for a milder sweetness.