Print Recipe

Thai Quinoa Meatballs w/ Coconut Ginger Sauce

Cook Time15 mins
Total Time25 mins
Servings: 4 servings


  • For the Meatballs
  • 1 lb ground pork or turkey
  • 2 T chia seeds
  • 2 T bread crumbs optional
  • 1 " fresh ginger minced
  • 1/4 c red bell pepper minced
  • 2 T green onions thinly sliced
  • 2 T yellow onion minced
  • 1 T cilantro minced
  • 1 T thai basil chiffonade
  • 1 T soy sauce
  • 1/2 T Sriracha
  • For the Sauce
  • 2 " fresh ginger
  • 3 cloves garlic
  • 1/4 c yellow onion
  • 2/3 c coconut milk
  • 2 T lime juice
  • 1/4 c soy sauce
  • 2 Thai chiles
  • 1/4 c cilantro
  • To garnish optional
  • Fresh cilantro roughly chopped
  • Green onions thinly slices


  • For the meatballs, preheat the oven to 400F.
  • Combine the meat, chia seeds, bread crumbs, ginger, red bell pepper, green onion, yellow onion, cilantro, basil, soy sauce and Siriracha in a large bowl. Mix well to evenly incorporate everything.
  • Coat a baking sheet with foil and a small amount of oil. Place the meatballs evenly on the baking sheet.
  • Bake at 400F until cooked through, 155F for pork or 165F for turkey, about 10-15 minutes.
  • For the sauce, combine ginger, garlic, onion, coconut milk, lime juice, soy sauce, Thai chiles and cilantro in a medium saucepan.
  • Bring sauce to a boil, then reduce to a simmer. Let simmer for 5 minutes, then remove from heat and let steep for 5 additional minutes before straining.
  • To serve, place meatballs over rice and coat with coconut ginger sauce. Garnish with fresh cilantro and green onions.