Beef And Quinoa Meatballs Recipes

BEEF AND QUINOA MEATBALLS

Steps:

• Preheat the oven to 450F.
• Line a large baking sheet with parchment paper; set aside.
• In a large bowl, mix together all ingredients until well combined.
• Shape into 16 balls and transfer to the prepared baking sheet.
• Roast until cooked through and golden brown, 15 to 17 minutes. Serve hot.
• (*Note: To cook quinoa, bring 1 cup of water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups. Use 3/4 cup in this recipe, and reserve the remaining for another use.)

BEEF AND QUINOA MEATBALLS

Steps:

• Preheat oven to 500°F Line a large baking sheet with foil then spray with cooking spray; set aside.
• In a large bowl, mix together all ingredients until well combined. Shape into 16 balls and transfer to prepared baking sheet. Bake until cooked through and golden brown, 12-15 minutes.
• Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10-12 minutes. Remove from heat, let stand covered for 10 minutes, then fluff with a fork. Makes about 1 1/2 cups.

BEEF AND QUINOA MEATBALLS

Steps:

• Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking spray; set aside. In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined. Shape beef mixture into 16 balls and transfer to prepared baking sheet. Roast until cooked through and golden brown, 12 to 15 minutes. Serve hot. (Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups.)

TURKEY AND QUINOA MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Remove from heat.
• Mix ketchup, balsamic vinegar, and soy sauce together in a small bowl.
• Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl. Add celery mixture and 1/3 cup of the ketchup mixture; mix until well-combined.
• Spread 1/3 cup of the ketchup mixture on the bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands. Pour remaining 1/3 cup of the ketchup mixture over the meatballs.
• Bake in the preheated oven until meatballs are no longer pink in the center and ketchup mixture is thickened, 15 to 20 minutes.

QUINOA AND GROUND TURKEY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and spray a little nonstick spray on it.
• Mix water and chia seeds together in a bowl to soak; set aside for 15 minutes. Stir after a few minutes to make sure all of the chia seeds are soaking up the water.
• Finely chop onions, carrots, celery, spinach, and garlic in a food processor.
• Heat olive oil in a skillet over medium heat. Sauté vegetable mixture over medium heat until softened, about 8 minutes. Set it aside and let it cool a bit before mixing with other ingredients, about 10 minutes.
• Mix turkey, quinoa, eggs, soy sauce, Worcestershire sauce, pepper, and salt together in a large bowl. Add the chia seed and water mixture (it should be sort of firm, almost like gelatin). Mix in the cooled vegetable mixture.
• Shape turkey mixture into 48 meatballs and place onto the prepared pan. Brush with ketchup.
• Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED TURKEY MEATBALLS WITH QUINOA

Steps:

• Preheat the oven to 500 degrees F. Generously coat a nonstick mini muffin pan or baking pan with cooking spray.
• In a small bowl, stir together the milk and breadcrumbs. Let the mixture sit for 5 minutes.
• Meanwhile, prepare the quinoa according to package directions.
• In a large bowl, combine the ground turkey, egg, garlic, parsley, Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper and the soaked breadcrumb mixture. Use your hands to thoroughly combine the mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
• Arrange the meatballs in the muffin pan or in a single layer in the prepared baking pan. Bake until the meatballs are cooked through, about 15 minutes.
• When ready to serve, divide the quinoa among plates, then place the meatballs on top. Spoon the warm marinara sauce over the meatballs and garnish with Parmesan.

BEEF-ZUCCHINI MEATBALLS

Steps:

• Squeeze zucchini in a potato ricer or clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Gently combine using 2 forks. Roll mixture into 1 1/2-inch balls and arrange on a rimmed baking sheet.
• Preheat broiler with a rack in upper third. Drizzle meatballs with oil; toss to coat. Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes. Serve over squash, with marinara, cheese, and basil.