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Home » Main Dishes » Meats & Poultry » Baked Quinoa and Mushroom Beef Meatballs

Baked Quinoa and Mushroom Beef Meatballs

By Min On November 25, 2017, Updated September 27, 2019

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quinoa beef meatballs - mjandhungryman

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. 

baked quinoa and mushroom meatballs - baby led weaning

 
 

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
5 from 6 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 20
Author: Min | MJ and Hungryman

Ingredients

  • 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

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

Calories: 51kcal | Protein: 6g | Sodium: 22mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Course Appetizer, Side Dish
Cuisine American
Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

 

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Filed Under: Baby/Kid-Friendly Recipes, Main Meals, Meats & Poultry, Recipes, Snacks/Baking

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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 miracle baby, Caleb. Currently, I’m having a ton of fun feeding his little tummy and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Reader Interactions

Comments

  1. Patty says

    November 29, 2017 at 12:50 pm

    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

      November 29, 2017 at 6:36 pm

      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!!

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