I recently came across this whole foods recipe for quinoa and beef meatballs and knew I had to try them. First of all, I love quinoa and all it’s healthy benefits, and secondly, Aria seems to be addicted to pasta and meatballs, so any way that I can make them healthier helps. These contain chopped veggies (zucchini, carrots and onion) which sneakily kick up the nutrition even more. They turned out delicious, and it’s a recipe I will definitely go back to.
1 pound (95-percent) lean ground beef
3/4 cup cooked quinoa (use frozen 365 Everyday Value® Organic Quinoa, or cook it from scratch*)
1/4 cup finely chopped onion
1/4 cup grated carrot
1/4 cup grated zucchini
2 tablespoons ketchup (I didn’t have any so just threw in a few tablespoons of crushed tomato)
1 tablespoon chopped garlic
1 tablespoon soy sauce (some people substitute amino acids instead)
1/2 teaspoon ground black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 egg, lightly beaten
Preheat the oven to 450°F. 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.)
PER SERVING:150 calories (45 from fat), 5g total fat, 2g saturated fat, 75mg cholesterol, 470mg sodium, 8g carbohydrate (1g dietary fiber, 2g sugar), 17g protein
Top Photo: Whole Foods