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Quinoa Garlic Meatballs

Posted on November 1st, 2012  |  9 Comments

I was thinking the other day, watching one of the kiddos I work with eat meatballs his mom secretly stuffed tons of nutrient rich junk like peas and quinoa into, that this lady was onto something. And I think I ought to follow. Not that I need to sneak nutrients into my food, or my man’s for that matter, he’s totally into drinking spinach, carrots and beets even more than me, but quiona and meat means carbs and protein in one meal, which is totally awesome in my book.

It’s like a one stop dinner pop. Except I ate at least like 4 dinner pops.

Baked to cut back on the grease and mess, parchment paper makes for the easiest clean up, these were pretty simple, with only an added step of making quinoa.

But def worth it, I’ve been making weekly double batches for  a month now to keep us stocked for a quick lunch or easy dinner.

They may be quite possibly the best idea I’ve ever come up with recreated. Or tied with these sweet treats.

Do you and your loved ones a favor and whip up a batch of quinoa meatballs to enjoy solo, with veggies, on a salad, pasta or covered in marinara sauce on a toasted bun.

You pick.



Quinoa Garlic Meatballs

by The Talking Kitchen

Prep Time: 20 minutes

Cook Time: 20 minutes


Ingredients (16 meatballs)

  • 1/2-3/4 c. cooked quinoa (2 c. chicken stock or 1 c. water + 1 c. chicken stock, garlic cloves, 1/2 tsp sea salt + 1 c. rinsed quinoa- bring to a boil, cover and reduce to a simmer for 15 minutes, turn off heat and let sit for 5 mins, fork fluff)
  • 1 lb. grass-fed ground beef
  • 1 onion, minced
  • 1 c. chopped spinach
  • 3-4 garlic cloves, minced
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika


Cook the quinoa, let cool.

Mix the meat with all the ingredients, don’t overmix, if possible let sit overnight.

Preheat oven to 400 degrees F. Roll meat into balls, place on parchment paper lined baking sheet.

Baked for 10 mins, flip, increase temperature to 450 and cook for additional 10 mins. (If you meatballs are already looking pretty browned on one side, you don’t need to increase the temp to 450, my oven just needed the jump, I’ve made them before at 400 degrees on both sides.)

Let balls cool 2 minutes before enjoying.

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9 Responses

  1. Cheryl says:

    Can’t wait to try these!

  2. Eileen says:

    MEATBALLS, man. They are one of my favorite foods–and I say this as someone who only eats meat two or three days a week. I love the idea of garlicky quinoa meatballs!

  3. Yvonne says:

    I made these for supper this evening and they were delicious! A big hit with my whole family including 9 and 11 year olds who reluctantly try new things… cleaned them right up! Thanks for the lovely recipe. I am always looking for ways to get additional healthy calories/carbs into my malabsorption plagued young son, this is just the ticket!

  4. Steffany says:

    Can the spinach be cooked, or only fresh?

  5. charlie says:

    I’m having trouble understanding the first part of the quinoa meatball recipe. Is it 1/2-3/4 cooked plus another 1 cup of uncooked quinoa? Plus all the garlic, salt, and stock cooked together? Thanks can’t wait to make these.

  6. Dany says:

    Hi!!! I so wanna make these! How do yo bake quinoa??

  7. Antoinette says:

    Made these last night using ground turkey instead of beef. They are delicious and so easy to make!

  8. Jen says:

    Made these tonight…accidentally put a bit too much quinoa in them, but they were still delicious! The excess quinoa just made them fall apart a bit easier, but honestly….possibly the best meatball I’ve ever eaten! Will definitely be making them again. Thanks for sharing such a delicious, easy recipe!

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