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Thursday, October 2, 2014

Recipe: Baked Quinoa Meatballs

I am constantly trying new recipes. I mean, really, if a week has passed and I've not tried a single new recipe you either need to call me an ambulance or grab me the closest pillow and bed because I must be seriously sleep deprived.

It's probably a good thing I'm a food blogger - that means my love of trying out new things and coming up with new recipes at least has a purpose ;) 

These meatballs came out from a random thought I had whilst at the grocery store. I saw turkey mince and chicken mince and was thinking about creating another healthy meatball recipe - but I thought I'd switch things up and try something new. 

Whilst traditional meatballs use breadcrumbs to bind them - I was going to turn traditional on its head and use quinoa instead. And oh did they work. The quinoa adds the perfect texture - they're no longer boring old meatballs, they're little balls bites of goodness. 

Best of all? They're freezer friendly! We make up a big batch and store them in the freezer in a big zip lock bag - then just get as many out as we need for a meal. You can use them however you please; a healthier version of a meatball sub, in pasta dishes (we've used them in both creamy and tomato based sauces), on their own or with your favourite dipping sauce. 

The possibilities are endless and the recipe is soooooooooo easy! 

So let me share the recipe with you! >> 

Healthy Quinoa Meatballs makes ~3 dozen medium meatballs
low fat, gluten free, high protein, clean eating friendly

1/2 cup raw quinoa, rinsed and cooked according to package directions 
450g turkey, chicken or lean beef mince (we've tried all meats and they work fine!)
1 egg
4 cloves garlic, crushed 
A handful of fresh basil and parsley leaves, finely chopped 
1/3 cup (35g) quinoa flakes or gluten free quick oats*

Preheat your oven to 190C/375F
Mix together all of your ingredients and shape into meatballs.
Place your meatballs onto your baking sheets and bake for 20-25 minutes or until cooked through and lightly browned.
Leave to cool slightly before serving or leave to cool completely before storing in the fridge (up to one week) or freezer (these will keep for months if sealed in a ziplock bag).

But tell me, are you a fan of trying new recipes or do you prefer to stick to your favourites?


  1. I love this healthy spin on meatballs! I'm starting to use a whole lot more quinoa in my cooking and these sound just perfect.

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