These baked quinoa and mushroom beef meatballs are not only super easy to make but packed with wholesome, nutritious ingredients that the entire family, including babies six months and older, can enjoy! If you have a toddler(s) and on the lookout for portable, healthy additions to lunch boxes, these would be perfect!
I love adding mushrooms to ground meat. Not only is it a great way to amp up the nutritional value (it’s an excellent source of vitamin D, potassium, and selenium), but
it also helps bulk up the volume, making my pound of meat go a long way. And it enhances the umami flavor, which equals deliciousness!
I highly recommend pulsing the mushrooms in the food processor/blender separately, as it has a tendency to become this overprocessed, watery mess when combined with onion and garlic. This is what you want it to look like…
Hands are the best tool for mixing all the ingredients. Be careful not to overwork the meat, or else you'll end up with tough meatballs!
My baby goes crazy for these meatballs, and I have a feeling yours will too! The Hubby also raved about how tender and juicy they were. And if you have extra cooked quinoa on hand, definitely give these veggie loaded quinoa muffins a try as well!
Baked Quinoa and Mushroom Beef Meatballs
Ingredients
- 1 lb. ground beef at least 90% lean
- ¾ cup cooked quinoa
- 4 ounces baby bella mushrooms stems removed
- ½ med onion
- 2 garlic cloves
- ½ cup thawed frozen chopped spinach (squeezed dry)
- 1 egg whisked
- ¼ cup rolled oats
- 2 teaspoon Italian seasoning or whatever seasonings you like
- 2 tablespoons finely grated parmesan cheese optional
Instructions
- Preheat oven to 400F. Using a food processor, pulse mushrooms until finely chopped. Transfer to a bowl and then add the onion, and garlic to blender and pulse until finely chopped also. Be careful not to overpulse to retain texture.
- In a large bowl, combine all the ingredients. Mix ingredients using your hands (but don’t overwork the meat!) and shape into small sized balls. Place in greased mini muffin pan (or baking sheet) and bake for 15-20 min, or until meatballs are browned and cooked through.
Nutrition
Lorraine says
If I want to freeze these should I freeze them before or after baking?
Min says
Freeze after!
Amanda says
Hi MJ!
Always love your recipes and have been sharing your blog to all my mom friends!
Wondering if I could use cremini mushrooms instead of the baby bella?
Also, could I use fresh baby spinach instead of frozen?
Thanks!
Min says
Hi Amanda! Thank you so much for being here and for your support! You sure can use both of those!
DD says
Hi there again, I’d like to try making this today Do you think I can substitute round turkey instead of ground beef? Love your recipes!
Min says
Sure thing!
DD says
Do you think I can sub ground turkey instead of ground beef? Love your recipes!
SC says
Do you cook the onions and mushrooms before putting them in the food processor?
Min says
No need!
Randa says
I love your blog ❤️❤️ Thank you so much for the recipies
Min says
thank you for trying out my recipes!
Stella says
Hi Min! Can I substitute cooked quinoa with ground quinoa?? Thanks!!
Min says
I'm not sure as I haven't tried
Patty says
Recently found you on IG and am loving your recipes. If I want to make batch of these to freeze, would you suggest freezing them after meatballs are formed but still raw or after cooking them? Thank you!
Min says
Thank you so much! I actually freeze them after cooking them. I've found that if I freeze the mixture, it gets too watery once thawed. Hope this helps!!
Kylie says
Hi there! I don't have oats on hand, could I used baby oat cereal? Or just flour?
Min says
Sure you can use baby oat cereal