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These Beef Quinoa Meatballs are simple to make, full of wholesome ingredients, and sure to be a winner with kids and adults alike.
These Quinoa Meatballs are nutritious and delicious, packed with flavor, protein, and essential nutrients.
One of the best features of these meatballs is their small size, perfect for little hands. This size makes them easy for kids to eat while also ensuring they cook evenly and quickly.
With just a few simple ingredients and steps, you can have a batch ready in no time. Plus, they can be made in advance and stored in the fridge or freezer, making meal prep for the week even easier.
Whether you’re planning a family dinner, a quick snack, lunchbox staples or need a convenient finger food, these quinoa meatballs fit the bill.
If you’ve cooked extra quinoa and are wondering how to use it, make these Almond butter protein balls, Chicken Quinoa Casserole, or this Southwestern Casserole. They are great options for meal prep and will help you turn that leftover quinoa into something delicious.
Or, for something equally easy and kid-approved, try these healthy chicken nuggets — a simple, protein-packed option that’s always a hit.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Mushrooms – 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!
- Quinoa – Known as a superfood that adds a slightly nutty flavor. An excellent source of protein, fiber, and various vitamins and minerals.
- Spinach – Adds a mild, earthy flavor. Spinach helps keep the meatballs moist and tender. Its high water content contributes to a softer texture, preventing the meatballs from drying out during baking.
- Rolled Oats – Helps bind the meatball mixture together, giving the meatballs a firm texture that holds up well during baking.
Substitutions
If you need to adjust the recipe to suit different dietary preferences or to use ingredients you have on hand, here are some versatile substitutions that can help you achieve similar flavors and textures. These alternatives allow you to maintain the recipe’s integrity while catering to various needs.
- Ground Beef – Swap the ground beef for ground turkey or ground chicken.
- Spinach – If you do not have frozen spinach, you can use fresh spinach. Just make sure you sauté and chop it first. Kale can also be substituted, but it has a different flavor profile.
- Rolled Oats – If gluten isn’t a concern, you can easily substitute the oats with breadcrumbs. Alternatively, for a gluten-free option, almond flour works well, though it will give the meatballs a slightly different texture.
Step-by-Step Instructions
Step 1: 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. Be careful not to over-pulse.
Step 2: In a large mixing bowl, combine all the ingredients. Shape into balls and transfer to lined or greased baking sheet. Bake for 15-20 minutes, or until meatballs are browned and cooked through.
Recipe Tips
- Cook quinoa in advance so it’s one less thing to do.
- Make sure to pulse the mushrooms in the food processor/blender separately, as it has a tendency to become too watery when combined with onion and garlic.
- Be careful not to overwork the meat! Otherwise, you’ll end up with tough meatballs. Hands are the best tool for mixing all the ingredients.
Variations
This recipe is great as it is, but here are some variations you can try to give it a unique twist. These variations allow you to explore different cuisines and flavor profiles while keeping the core recipe versatile and delicious.
- Mediterranean – Add chopped sun-dried tomatoes, crumbled feta, and dried oregano. Swap Italian seasoning for fresh parsley or basil to boost freshness.
- Asian-Inspired – Add soy sauce (or tamari to keep gluten-free), grated ginger, and chopped scallions. Replace quinoa with rice or cauliflower rice. Top with sesame seeds for added crunch.
- Vegan – Replace ground beef with a plant-based meat alternative, use nutritional yeast instead of parmesan. Use flax or chia seed eggs as an egg substitute.
Serving Suggestions
- Noodles – For a heartier meal, toss the meatballs in marinara sauce or another favorite tomato-free sauce. Serve them over pasta or zucchini noodles for a lighter twist.
- Wrap – You can also stuff them into a pita or quinoa tortilla with fresh veggies and a dollop of tzatziki or hummus for a quick and tasty wrap.
- Pairing the meatballs with a fresh salad, grain bowl, or roasted vegetables makes for a balanced and satisfying lunch or dinner.
Whether you’re craving something filling or light, these quinoa meatballs are a great choice!
Storage
Store in an airtight container for 3-4 days in the refrigerator.
Freeze for up to 3 months in freezer safe container or bag. I recommend using the flash freeze method to prevent them from sticking together.
Frequently Asked Questions
This recipe is naturally gluten-free, as it includes ingredients like ground beef, quinoa, mushrooms, onions, garlic, spinach, and eggs, all of which do not contain gluten. For added assurance, ensure that the rolled oats and any packaged seasonings are labeled gluten-free.
To reheat, thaw frozen meatballs in the refrigerator overnight and warm them in the oven or microwave until heated through.
Yes! You can substitute ground beef with ground turkey, chicken, or a plant-based meat alternative. Adjust cooking times as needed for different meats.
More Meatball Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Beef and Quinoa Meatballs
Ingredients
- 1 lb. ground beef, at least 90% lean
- 3/4 cup cooked quinoa (125g)
- 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 (25g)
- 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.
Notes
- Cook quinoa in advance so it’s one less thing to do.
- Make sure to pulse the mushrooms in the food processor/blender separately, as it has a tendency to become too watery when combined with onion and garlic.
- Be careful not to overwork the meat! Otherwise, you’ll end up with tough meatballs. Hands are the best tool for mixing all the ingredients.
Omg.. I’m trying all your recipes! My daughter never like much to eat.. each time she is in a different stage, dont want spoon, don’t wnat to eat with hands, dont want mashed things.. hard to keep up.
But now she is accepting more things that she can eat with her own hands, but some food are very hard to keep the shape! So, or I add a little bit of cheese or egg.. this recipe i changed because i didn’t have all the ingredients…so i used fresh spinach and cooked shredded chicken.. and to glue together i used the egg that is in the recipe and a little bit of shredded cheese. Success! Thankkk you
My 10-month-old baby loves this recipe! I made small, bite-sized meatballs for her, and she usually eats 6-8 at a time. Thank you for sharing such a great recipe!!
You’re welcome!
Hi, can I use fresh spinach instead of frozen?
Sure!
Delicious! The whole family enjoyed these meatballs, but I especially appreciated that my meat averse toddler ate 1.5 meatballs!! Thanks 😊
So happy to hear that!
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
My baby loved these! How much would you give as a portion? My girl is 9 months.
I would start with one and offer more if she seems interested!
Hi!! My baby is allergic to eggs. What would you recommend as a substitute for egg as a binder?
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 🙂
I absolutely loved reading this! Thank you for taking the time to share!! Hope you’ll give my other meatballs a try too ;).
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 🙂
Yay! Makes me so happy to hear!
Thank you for the recipe. If I were to freeze how long does it last for in the freezer?
HI! Up to 3 months!