Meatballs are my ultimate quick weeknight dinner because they are so easy to
make ahead and freeze. These oven-baked ground beef and quinoa meatballs
are perfection to me, because they are wholesome, and loved by kids and adults
alike. Ready in 30 minutes, these dinner meatballs deserve a place in your meal
prep rotation.
Are you looking for a dinner recipe that's easy to make, healthy, and absolutely delicious?
If so, these Beef and Quinoa Meatballs are the perfect choice!
Made with a mixture of ground beef, quinoa, and flavorful spices, these meatballs are packed with protein and nutrients that will keep you satisfied all evening long.
What I love most about this recipe is how versatile it is.
You can serve these meatballs over a bed of zucchini noodles or spaghetti squash, or with your favorite pasta and tomato sauce for a classic Italian dish.
The leftovers also make a great lunch option for the next day. So let's get started and learn how to make these mouthwatering ground beef meatballs!
Don't miss my collection of quinoa recipe ideas! If you are looking for more ways to make meatballs with quinoa, my ground turkey and quinoa meatballs are a great place to start.
Variations for This Recipe
- Omit the cayenne pepper if you are making this for very young children that don't like heat.
- Italian seasoning can be used in place of the parsley.
- You can substitute ground chicken, lamb, or turkey for the beef in these dinner meatballs.
Serving Suggestions
- This recipe is great served with my Slow Cooker Marinara over pasta or zucchini noodles. Jarred sauce works too!
- I also love it over mashed potatoes or Mashed Cauliflower.
- Who doesn't love a meatball sub? This recipe works great in them.
Tips and Tricks for Making Quinoa Meatballs
- For a smoother texture (and to make the quinoa completely disappear), I like to give the raw mixture a whirl in my food processor until everything is combined.
- A cookie scoop is great for creating consistent sized meatballs and makes making them a snap.
- If you have overcooked quinoa, it will still work in this recipe.
Storage
Leftover meatballs can me stored in the fridge for up to three days.
Freezing
These meatballs are freezer-friendly, meaning that you can make a large batch and have them on hand for those nights when you don't feel like cooking. Here's how to store them:
- Let the meatballs cool down completely before storing them.
- Place them in an airtight container or freezer bag, making sure to remove as much air as possible to prevent freezer burn.
- Label the container or bag with the date and type of meatballs.
- Store in the freezer for up to 3 months.
When ready to enjoy your meatballs, simply thaw them overnight in the fridge and reheat them on the stove or in the oven.
Tools
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If You Like This Recipe You May Also Like
- For more quinoa meatball ideas, don't miss these Turkey Quinoa Meatballs.
- For an easy meatless option, this Vegan Spaghetti and Meatballs is amazing and kid-friendly.
30-Minute Beef and Quinoa Meatballs
Ingredients
- 1 lb ground beef
- ¾ cup cooked quinoa
- ¾ cup gluten free breadcrumbs
- 1 red onion chopped fine
- 3 cloves garlic minced
- 2 large eggs
- ½ cup grated parmesan cheese
- 2 tablespoons fresh parsley or 2 teaspoons dried
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Instructions
- Preheat oven to 420 degrees. Line a baking sheet with parchment paper.
- In a large bowl combine ground beef, quinoa, breadcrumbs, red onion, garlic, eggs, parmesan cheese, parsley, paprika, cayenne pepper, black pepper and sea salt.
- Shape into balls and place on the prepared baking sheet. Cook until browned and crispy, about 15 to 18 minutes.
Kerri
Good info. Lucky me I ran across your website by chance
(stumbleupon). I have saved it for later!
Isabella
This looks amazing!
Mei Chuin
Tried the recipe and it was amazing!!! Thank you!
Wendy Polisi
I'm so glad you enjoyed it!