• Panhandle Milling

Quinoa Turkey Meatballs with Blackberry & Rosemary Balsamic Glaze

Updated: May 21

These easy meatballs are just the right touch for a dinner party with friends or a special family gathering. The best part is, they can be made ahead and heated the day of the party. The balsamic glaze adds a touch of sophistication to the flavors and with only two ingredients, is one of simplest sauces to master. Serve them as an appetizer with tiny forks (pictured above) or over basmati rice for as an entree. Either way, they will be a hit!

Quinoa Turkey Meatballs with Blackberry & Rosemary Balsamic Glaze


2 lbs Lean Ground Turkey, Italian spiced

1 cup Onion, minced

1 cup Green Bell Pepper, minced

2 large Eggs,

1 cup cooked Specialty Grains Quinoa

1 Tbsp. Italian Seasoning

1 Tbsp. Worcestershire Sauce

Blackberry Balsamic Glaze

1 cup Smucker’s Pure Fruit Seedless Blackberry Spread

1 Tbsp. Garlic, minced

1 cup Balsamic Vinegar

1 Tbsp. Fresh Rosemary, minced (plus sprigs for garnish)

Directions: Put ground turkey into a big bowl. Add all remaining meatball ingredients and stir well. Scoop by rounded tablespoon about 1 inch apart on a baking sheet. Bake at 350°F for 15-20 minutes. Yield 3 dozen meatballs.

Blackberry Balsamic Glaze: Mix ingredients together until incorporated. Drizzle over baked meatballs.

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Panhandle Milling is a PHM Brands company

730 17th St., Ste. 600

Denver, CO 80202