Chicken Meatballs with Quinoa Recipe

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender 15 to 20 minutes. Set aside to cool.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Heat oil in a skillet over medium heat. Stir in onion; cook and stir until soft and translucent about 5 minutes. Add garlic and cook for another minute. Remove from heat and allow to cool.

Transfer cooked quinoa and onions to a large bowl. Add chicken egg tomato paste hot sauce Worcestershire sauce salt and pepper and mix until well combined. Shape the moist mixture into meatballs and place on the prepared baking sheet.

Bake in the preheated oven until meatballs are no longer pink in the center about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Let meatballs cool for 10 minutes before serving.