Beef and Quinoa 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
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.
Nutrition
Calories: 60kcal | Carbohydrates: 3g | Protein: 6g | Fat: 3g | Sodium: 22mg | Potassium: 138mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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