In The Kitchen: Adree’s Take On Chicken Quinoa Meatballs With Soy Sesame Drizzle

Adree Goulding

In the kitchen with Adree  - Her take on chicken quinoa meatballs with soy sesame drizzle 

Happy new year everyone!

In the New Year I have stepped up my food prep game. Having a healthy meal that fuels my body and can be reheated when time is tight is very important for my hectic lifestyle.

I spent last Sunday prepping this meatball recipe that is literally so amazing my mouth waters thinking about it. I have attached a link to it below but I did modify it because you have to make the recipe your own! Or at least in my world you do. You have that consolation prize of saying “Oh this recipe is so good but I made it “better”. ;)

I doubled the recipe and my substitutes were: 
Ground turkey instead of chicken (4 packs of ground turkey from Costco was perfect)
Extra 1-1/2 cups of quinoa (5-1/2) in total) – also a great Costco pick up
2-1/2 table spoons of fresh ginger
1 tablespoon of lemon zest
1/2 a lemon juiced
I used three ultra hot mini red peppers instead of hot sauce jalapeños would be really good too!
Also … maybe this is just me but when I read the recipe she says to add soy sauce and sesame oil into the meat mixture. I did this without thinking  that the sesame glaze was separate… Ok I confess I answered a call to set up showing appointment with a client and got distracted.

So again in making this my own I went with it and combined all the sauce ingredients into my meatballs. I was worried I was in for a salty surprise because that is A LOT of soya sauce but they ended up being so flavourful #greatmistake.
I doubled it so I could freeze the meatballs.
I made my meatballs jumbo size so three per meal was all I needed to portion. They are about the size of a Christmas orange or two of the minis below. I cooked them for 20 minutes + 5 minutes at 450 to brown them. They are perfection!

I finished the meal off with some edamame pasta – yes also from Costco… I also plan to prep some rice for next week with sautéed vegetables for some variety.
This meal is packed with protein and is easy for your body to breakdown and digest and as I mentioned it’s delicious.
You will thank me later… here is the original recipe below, bon appetit!
quinoa balls recipe
Chicken Quinoa Meatballs with Soy Sesame Drizzle


  • 1 pound ground chicken breast
  • 2 cups cooked quinoa (drained of any extra liquid)
  • 1 egg yolk
  • 2 tablespoons soy sauce (use gluten free if following GF diet; I use reduced sodium San J Tamari)
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger (or 1 tablespoon fresh grated ginger root)
  • 1 tablespoons hot sauce (without onion or garlic, I used Texas Pete hot sauce)
  • Soy Sesame Drizzle
  • 1/4 cup soy sauce (use gluten free if following GF diet)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon ginger or 1 tablespoon freshly grated ginger root
  • 1 tablespoon light brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon corn starch whisked into 1/4 cup water ( Did not use )
  • Garnish:
  • 1/4 cup chopped cilantro leaves, optional
  • 1 tablespoon sesame seeds
  • 1-2 tablespoons, sliced green scallions (not white part).


  1. Preheat oven to 350 degrees.
  2. Lightly oil large baking sheet.
  3. In medium bowl, mix ground chicken, quinoa, egg yolk, soy sauce, sesame oil, ginger, and hot sauce.
  4. Form mixture into 50 small meatballs, placing meatballs onto cookie sheet close to one another.
  5. Bake meatballs for 18-20 minutes or until cooked through.
  6. While meatballs are cooking, make Soy Sesame Drizzle:
  7. In small saucepan over medium-low heat, add soy sauce, rice wine vinegar, ginger, brown sugar, and sesame oil. When the mixture warms up, slowly add in cornstarch-water mixture. Stir occasionally while sauce thickens to gravy like consistency. Remove from heat.
  8. Place meatballs in medium bowl or on a platter.
  9. Drizzle with soy sesame sauce.
  10. Sprinkle top of meatballs with sesame seeds, cilantro leaves and sliced green scallions, as desired.

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