Beef and quinoa meatballs


Quinoa is a grain that is kosher for Passover. It is also a complete source of vegetarian protein and full of fiber and B-vitamins. If you aren’t a red-meat eater, feel free to substitute the groundsirloin with lean ground turkey instead.

1/2 cup white quinoa, rinsed and drained
1 lb. 93 percent lean ground sirloin
1/2 cup diced shallots
4 garlic cloves, minced
1 egg
1 egg white
1/2 tsp. freshly ground black pepper
1/4 cup chopped fresh flat-leaf
1/2 tsp. paprika
1/2 tsp. dried oregano
1/4 tsp. ground cinnamon
1/2 tsp. sea salt

Preheat oven to 450 degrees. Line two baking sheets with parchment paper.

Place quinoa with 1 cup of water in a saucepan and bring to a boil. Reduce heat to low and simmer until the water is absorbed, about 15 minutes. Take the saucepan off heat and allow quinoa to cool.

While quinoa is cooling, add all remaining ingredients to the bowl. Using a spoon or your hands, mix all ingredients (including quinoa) until they are well combined. Form small meatballs, about 1 heaping Tablespoon each. Place them in even rows on the lined baking sheets.

Place the sheet in the oven and cook the meatballs until they are slightly browned and crispy on top, about 12-15 minutes. Serve with your favorite sauce, on top of some wilted spinach or as appetizer bites.

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