Best 7 Beef And Quinoa Meatballs Recipes
Prepare to tantalize your taste buds with the ultimate culinary experience as we embark on a journey to discover the most delectable recipe for "beef and quinoa meatballs". These succulent morsels, crafted with a harmonious blend of ground beef and quinoa, promise an explosión of flavors. Juicy and tender on the inside, with a crispy, golden-brown exterior, these meatballs are a symphony of textures that will leave you craving more. Whether you're hosting a festive gathering or simply seeking a weeknight dinner solution, this article will guide you through the culinary mastery of crafting the perfect beef and quinoa meatballs, ensuring your next meal is an unforgettable affair.
Let's cook with our recipes!
BEEF AND QUINOA MEATBALLS
Get your whole grains and veggies into crowd-pleasing meatballs with this easy recipe that will stretch your food dollar, too. Serve with your favorite pasta and marinara sauce or on a hoagie with cheese for a dynamite meatball sub sandwich. Watch our how-to video.
Time 25m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450F.
- Line a large baking sheet with parchment paper; set aside.
- In a large bowl, mix together all ingredients until well combined.
- Shape into 16 balls and transfer to the prepared baking sheet.
- Roast until cooked through and golden brown, 15 to 17 minutes. Serve hot.
- (*Note: To cook quinoa, bring 1 cup of water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups. Use 3/4 cup in this recipe, and reserve the remaining for another use.)
Nutrition Facts : Calories 150 calories, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 75 milligrams, Sodium 470 milligrams, Carbohydrate 8 grams, Protein 17 grams
BEEF AND QUINOA MEATBALLS
Found this at wholefoodsmarket.com. Serving with pasta and marinara, or with sauce on a hoagie, is suggested. My whole family loved them, and they're a fussy bunch. A great way to work in some whole grains and veggies. Next time I will at least double this recipe.
Provided by LonghornMama
Categories Grains
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 500°F Line a large baking sheet with foil then spray with cooking spray; set aside.
- In a large bowl, mix together all ingredients until well combined. Shape into 16 balls and transfer to prepared baking sheet. Bake until cooked through and golden brown, 12-15 minutes.
- Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10-12 minutes. Remove from heat, let stand covered for 10 minutes, then fluff with a fork. Makes about 1 1/2 cups.
Nutrition Facts : Calories 237.6, Fat 7.6, SaturatedFat 3, Cholesterol 116.8, Sodium 727.6, Carbohydrate 12.5, Fiber 1.7, Sugar 2.9, Protein 28.4
BEEF AND QUINOA MEATBALLS
Steps:
- Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking spray; set aside. In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined. Shape beef mixture into 16 balls and transfer to prepared baking sheet. Roast until cooked through and golden brown, 12 to 15 minutes. Serve hot. (Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups.)
TURKEY AND QUINOA MEATBALLS
I developed this recipe with turkey and quinoa, but have since used it successfully with just about every type of ground meat and variety of grain. The addition of grains not only adds nutritional value and keeps the texture light, but also helps those on a budget stretch a small amount of quality meat into a bigger meal. It's simple, clean, nutritious eating but will please even the pickiest of meatloaf lovers. Make extra grains and serve those alongside a green salad, steamed asparagus, or roasted vegetables. Enjoy!
Provided by mfbama
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Remove from heat.
- Mix ketchup, balsamic vinegar, and soy sauce together in a small bowl.
- Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl. Add celery mixture and 1/3 cup of the ketchup mixture; mix until well-combined.
- Spread 1/3 cup of the ketchup mixture on the bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands. Pour remaining 1/3 cup of the ketchup mixture over the meatballs.
- Bake in the preheated oven until meatballs are no longer pink in the center and ketchup mixture is thickened, 15 to 20 minutes.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 35.8 g, Cholesterol 175 mg, Fat 16.4 g, Fiber 2.9 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 1657.3 mg, Sugar 18.7 g
QUINOA AND GROUND TURKEY MEATBALLS
This is a healthier version of meatballs that I adapted from a recipe for healthy turkey meatloaf. You can of course also make meatloaf with the mixture
Provided by HDN
Categories Meatballs
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and spray a little nonstick spray on it.
- Mix water and chia seeds together in a bowl to soak; set aside for 15 minutes. Stir after a few minutes to make sure all of the chia seeds are soaking up the water.
- Finely chop onions, carrots, celery, spinach, and garlic in a food processor.
- Heat olive oil in a skillet over medium heat. Sauté vegetable mixture over medium heat until softened, about 8 minutes. Set it aside and let it cool a bit before mixing with other ingredients, about 10 minutes.
- Mix turkey, quinoa, eggs, soy sauce, Worcestershire sauce, pepper, and salt together in a large bowl. Add the chia seed and water mixture (it should be sort of firm, almost like gelatin). Mix in the cooled vegetable mixture.
- Shape turkey mixture into 48 meatballs and place onto the prepared pan. Brush with ketchup.
- Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 359.6 calories, Carbohydrate 26.2 g, Cholesterol 130.4 mg, Fat 15.8 g, Fiber 5.9 g, Protein 29.3 g, SaturatedFat 3.2 g, Sodium 829 mg, Sugar 5.7 g
BAKED TURKEY MEATBALLS WITH QUINOA
This easy recipe is a lighter take on an Italian comfort food favorite. We're bypassing the ground beef and skipping the spaghetti but still packing a whole lot of flavor into each spherical bite. Breadcrumbs soaked in milk help seal in the moisture, while baking the meatballs in a mini muffin pan helps them brown evenly (but a baking pan works well, too!).
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees F. Generously coat a nonstick mini muffin pan or baking pan with cooking spray.
- In a small bowl, stir together the milk and breadcrumbs. Let the mixture sit for 5 minutes.
- Meanwhile, prepare the quinoa according to package directions.
- In a large bowl, combine the ground turkey, egg, garlic, parsley, Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper and the soaked breadcrumb mixture. Use your hands to thoroughly combine the mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
- Arrange the meatballs in the muffin pan or in a single layer in the prepared baking pan. Bake until the meatballs are cooked through, about 15 minutes.
- When ready to serve, divide the quinoa among plates, then place the meatballs on top. Spoon the warm marinara sauce over the meatballs and garnish with Parmesan.
BEEF-ZUCCHINI MEATBALLS
Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or sauteed zucchini noodles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Squeeze zucchini in a potato ricer or clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Gently combine using 2 forks. Roll mixture into 1 1/2-inch balls and arrange on a rimmed baking sheet.
- Preheat broiler with a rack in upper third. Drizzle meatballs with oil; toss to coat. Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes. Serve over squash, with marinara, cheese, and basil.
Tips:
- Choose the right quinoa: For the best results, use a white or tri-color quinoa. These varieties have a mild flavor and cook up fluffy.
- Soak the quinoa: Soaking the quinoa for 15 minutes before cooking helps to remove the saponins, which can give it a slightly bitter taste.
- Cook the quinoa properly: Quinoa should be cooked in a ratio of 1 cup quinoa to 2 cups water. Bring the quinoa and water to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all of the water has been absorbed.
- Let the quinoa cool: Once the quinoa is cooked, let it cool for a few minutes before adding it to the meatball mixture. This will help to prevent the meatballs from becoming too mushy.
- Use a variety of spices: Don't be afraid to experiment with different spices when making beef and quinoa meatballs. Some good options include cumin, chili powder, garlic powder, and onion powder.
- Bake or pan-fry the meatballs: You can either bake or pan-fry the beef and quinoa meatballs. If you're baking them, preheat the oven to 400 degrees Fahrenheit and bake the meatballs for 15-20 minutes, or until they're cooked through. If you're pan-frying them, heat a little oil in a skillet over medium heat and cook the meatballs for 5-7 minutes per side, or until they're cooked through.
Conclusion:
Beef and quinoa meatballs are a delicious and healthy alternative to traditional beef meatballs. They're packed with protein, fiber, and nutrients, and they're also easy to make. Whether you're serving them as a main course or an appetizer, these meatballs are sure to be a hit.
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