Quinoa and Veggie Loaded Meatballs
I love a recipe that checks many boxes…
And this is one of them! It has quinoa, veggies, protein, and is full of flavor. Plus, it’s quick and easy to come together so is perfect for double the batch to have extras for the next day. Keep reading for the how to and how I serve these!
Ingredients:
1 pound ground meat of choice
3/4 cup cooked quinoa
1/4 cup finely chopped onion
1/4 cup grated carrot
1/4 cup grated zucchini
1/4 cup finely chopped herbs
2 tablespoons ketchup
1 clove garlic, minced
1 tablespoon gluten free tamari
1/2 teaspoon ground black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 egg, beaten
Optional for serving:
a jar of your favorite marinara sauce
16 oz container of zoodles (zucchini noodles)
spaghetti
pecorino romano or parmesean cheese
Method:
Preheat the oven to 450F.
Line a large baking sheet with a silpat and set aside
In a large bowl, mix together all ingredients with your hands until well combined
Shape into 16 balls and place on prepared baking sheet
Roast until cooked through and slightly browned - around 15-18 minutes
I like to serve these in a red sauce over zoodles. While the meatballs are cooking, heat up your favorite marinara sauce in a pan. Once they are cooked, place them in the sauce and let them simmer for 2-3 minutes to let all of the flavors come together. Meanwhile, in another pot, bring the water to boil and place the zoodles in the boiling water for 1-2 minutes so they cook through but don’t get mushy. You can also make spaghetti as an option for everyone. Drain the desired noodles and plate in a shallow bowl and top with meatballs and sauce. I love to use pecorino romano to top it off as it’s sheep’s cheese and easier on my stomach.
I hope you enjoy these as much as we do! I make a double batch so we have them for lunch during the week. If you make these and love them, tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley