Imagine sinking your teeth into a mouthwatering meatball that's not just delicious, but also secretly packed with nutritious quinoa! These Beef and Quinoa Meatballs are about to revolutionize your dinner routine, offering a perfect blend of classic comfort food and modern, health-conscious cooking. Whether you're a busy parent looking for a quick meal or a foodie seeking a protein-rich dish that doesn't compromise on flavor, these meatballs are your ultimate culinary solution.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1 cup cooked quinoa
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
Instructions
- Prepare the quinoa first by rinsing it thoroughly under cold water. Cook quinoa according to package instructions, typically using a 2:1 water to quinoa ratio. Once cooked, let it cool to room temperature.
- In a large mixing bowl, combine ground beef, cooled quinoa, breadcrumbs, grated Parmesan cheese, minced garlic, egg, salt, black pepper, and Italian seasoning. Mix ingredients thoroughly using your hands, ensuring even distribution of all components.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Using clean hands, form the meat mixture into uniform meatballs approximately
- 5 inches in diameter. This should yield around 16-20 meatballs depending on size preference.
- Arrange meatballs on the prepared baking sheet, leaving space between each to ensure even cooking and proper heat circulation.
- Bake in the preheated oven for 20-25 minutes, turning them halfway through cooking to ensure even browning. Meatballs are done when internal temperature reaches 160°F (71°C).
- Remove from oven and let rest for 5 minutes to allow juices to redistribute, which helps maintain moisture and tenderness.
- Serve hot with your choice of pasta, marinara sauce, or as part of a balanced meal with vegetables or salad.
Tips
- Always use cooled quinoa to prevent the meatballs from becoming too wet and losing their shape.
- Mix ingredients with your hands to ensure even distribution and prevent overmixing, which can make meatballs tough.
- Use a meat thermometer to check the internal temperature – 160°F is the sweet spot for food safety.
- For extra moisture, consider adding a splash of milk or grated onion to the mixture.
- If you prefer a crispier exterior, briefly broil the meatballs for 2-3 minutes after baking.
- Make a large batch and freeze uncooked meatballs for quick future meals – they'll keep for up to 3 months.
- Let the meatballs rest after cooking to retain their juiciness and prevent them from falling apart when served.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 28g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
