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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!

baked quinoa and mushroom meatballs - baby led weaning

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…

baked quinoa and mushroom meatballs - baby led weaning

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!

baked quinoa and mushroom meatballs - baby led weaning

baked quinoa and mushroom meatballs - baby led weaning

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 meatballs - baby led weaning

5 from 28 votes

Baked Quinoa and Mushroom Beef Meatballs

baked meatballs made with ground beef, mushroom, and quinoa. It's the ultimate comfort food that can be enjoyed as is or with pasta, vegetables, salads
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 20
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  • 1 lb. ground beef, at least 90% lean
  • 3/4 cup cooked quinoa
  • 4 ounces baby bella mushrooms, stems removed
  • 1/2 med onion
  • 2 garlic cloves
  • 1/2 cup thawed frozen chopped spinach, (squeezed dry)
  • 1 egg, whisked
  • 1/4 cup rolled oats
  • 2 tsp Italian seasoning, or whatever seasonings you like
  • 2 tablespoons finely grated parmesan cheese, optional


  • 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.


Calories: 60kcal | Carbohydrates: 3g | Protein: 6g | Fat: 3g | Sodium: 22mg
Like this recipe? Rate and comment below!


About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 28 votes (25 ratings without comment)

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Recipe Rating


  1. 5 stars
    Delicious! The whole family enjoyed these meatballs, but I especially appreciated that my meat averse toddler ate 1.5 meatballs!! Thanks 😊

  2. Hello Jenny. I haven’t tried these yet but was planning on using ground elk with 10 percent beef fat. My oven doesn’t work but I due have an air fryer and convection oven/air fryer. Can this be used to cook these meat balls and if so what temperature would you recommend cooking them at?

    Thank you, Ryan

  3. 5 stars
    Delicious! These are my baby’s first real introduction to beef, and he is 9 months. I love how unique and nutritious they are (spinach, quinoa, beef, mushroom, oats, onion, garlic!). Also particularly love how moist they came out. I did cook in the mini muffin tin, and wonder why I’ve ever cooked meatballs any other way. Great texture too! Hubby enjoyed these as well 🙂

    1. I absolutely loved reading this! Thank you for taking the time to share!! Hope you’ll give my other meatballs a try too ;).

  4. I made these for my 1 year old and we both can’t stop eating them! Delicious flavour and very moist! Using my bullet blender to chop everything up made it easy to throw together, even with a little one at my feet. Will definitely make again 🙂