Baked Beef and Quinoa Meatballs Recipe
These protein-packed Italian beef and quinoa meatballs are easy to brand, naturally gluten-gratuitous, and full of flavor. They're also freezer-friendly and a cracking use for leftover quinoa. (gluten-free, dairy-free)
When my married man and I started dating in college, I would get over to his firm and brand him dinner pretty often. I still lived in the dorms, so I jumped at the chance to utilise a existent kitchen whatsoever time I could. One of the beginning things I made was spaghetti and meatballs. Because anybody likes meatballs, right?
I was working as a nanny and chef for a young family at the time. The mother had Celiac, so I would make their dinners gluten free, which is when I came up to employ quinoa in meatballs.
Why Yous'll Love These Beef and Quinoa Meatballs
These Italian beefiness quinoa meatballs are moist and total of season, just like your nonna would brand. I like to use lots of garlic, onions, and Italian spices to make them super flavorful and succulent. But because they are made with quinoa instead of bread crumbs, they are completely gluten free! They're baked in a preheated cast iron skillet in the oven for the best of both worlds - both a well-baked, browned exterior, and a hands-off, low mess cooking procedure. Whether served over spaghetti, zucchini noodles, or whatever other pasta (or pasta alternative), you lot're sure to love them!
Why Use Quinoa In Meatballs?
Likewise existence perfect for those who can't eat gluten, using quinoa in meatballs is genius for a few reasons. First quinoa is a relatively inexpensive ingredient compared to beef - or what can be called a meat extender. It helps you make more than out of a pound of ground beef for less coin. It also makes the meatballs a little healthier with whole grain fiber and plant poly peptide goodness! Finally, since cooked quinoa has already captivated a agglomeration of liquid in the cooking procedure, information technology keeps the meatballs moist and tender.
How To Make Beef and Quinoa Meatballs
- Finely chop the garlic, onion and herbs in a mini food processor or by paw. (I honey my KitchenAid mini chopper for these kinds of tasks!)
- In a large bowl, stir together chopped herbs and veggies, footing beef, quinoa, balsamic, pepper, and egg. Employ your easily to alloy it all well.
- Roll into balls. I like to make larger two inch meatballs.
- Broil in a preheated, oiled cast atomic number 26 skillet at 425°F for twenty-30 minutes, or until the internal temperature reaches 155°F.
- Broil for a couple of minutes to get overnice browned tops (optional), then serve with your favorite sauce and pasta.
Ingredient Substitutions and Recipe Variations
- Dried herbs can exist use din place of fresh. I use ½ teaspoon each of dried herbs.
- Add together whatever other herbs such as basil or thyme, if you like! You can also add salt, though I commonly don't, especially if the quinoa is salted.
- Y'all can brand larger or smaller meatballs if you prefer. Conform the baking fourth dimension appropriately.
- I like to pour my pasta sauce directly into the skillet during the terminal ten minutes or so of cooking for one less dingy dish! (I use my homemade garlic herb spaghetti sauce.)
- If you don't have a bandage iron skillet, yous can use a rimmed baking sail.
Freezing Instructions
These meatballs are great for the freezer, either cooked or uncooked! Freeze meatballs on a baking canvas, then once fully frozen. transfer them to a freezer-rubber bag or container. Thaw in the refrigerator before cooking.
More than Healthy Ground Beef Recipes
- Thai Salad with Ginger Ground Beef and Peanut Dressing
- Mediterranean Meatball Bowls
- Salubrious Grilled Burger Bowls
Did you make this recipe? Delight leave a star rating in the comments!
Gluten Gratis Beef and Quinoa Meatballs
These protein-packed Italian beef and quinoa meatballs are like shooting fish in a barrel to make, naturally gluten-costless, and total of flavor. They're besides freezer-friendly and a peachy employ for leftover quinoa. (gluten-free, dairy-costless)
- Prep Time: 10 minutes
- Cook Time: twenty minutes
- Total Time: 30 minutes
- Yield: eight large meatballs 110
- Category: primary dish
- Method: broiled
- Cuisine: Italian
- i lb lean ground beefiness (or turkey, chicken or venison)
- ane cup cooked quinoa
- two cloves garlic
- ¼ cup onion
- 1 tbsp fresh rosemary (or ½ tsp dried)
- ane tbsp thyme (or ½ tsp dried)
- 1 tbsp fresh oregano (or ½ tsp dried)
- ¼ tsp black pepper
- 2 tbsp balsamic vinegar
- i egg, beaten
- Olive oil
- Heat oven to 425° F. If using a bandage iron skillet, place it in the oven to preheat.
- In a minor food processor (or by manus) chop garlic, onion, and herbs (if using fresh) until they are finely minced.
- Add mixture to a big bowl with the balance of the ingredients except for oil. Mix until all of the ingredients are distributed evenly. I like to use my hands to squish it all together.
- Roll mixture into meatballs that are about ii inches in diameter.
- Use olive oil to carefully coat the bottom of the hot bandage iron skillet.
- Place meatballs about 1 inch autonomously and bake until the center is cooked through (it should annals at 155° F on a thermometer), about 20 minutes.
- If y'all prefer a crispy outside, yous tin broil meatballs for five minutes or so, watching them carefully.
- Remove from oven and enjoy over pasta or zucchini noodles with your favorite sauce.
Notes
- I like to pour my pasta sauce directly into the skillet during the final 10 minutes or so of cooking for i less dirty dish! (I use my homemade garlic herb spaghetti sauce.)
- You tin can brand the meatballs larger or smaller to suit your preference. Adjust the baking time accordingly.
- Freeze meatballs on a baking sail (cooked or uncooked) and so transfer to a freezer-safe pocketbook or container once fully frozen. Thaw in the fridge before cooking.
Keywords: beef and quinoa meatballs, gluten-gratis Italian meatballs, meatballs with quinoa
This post was originally published February 2016 and has been updated.
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