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Emily Jacobs

Beef and Quinoa Greek Meatballs




These Greek Meatballs are a great and easy family dinner and one of my favorite parts about them is the leftovers! They are loaded with fresh herbs and in lieu of breadcrumbs they have Quinoa to help bind them. So they are packed with protein and ultimate deliciousness. You can substitute Ground Chicken instead of the lean beef, that would be equally as delicious.


Makes about 30 Meatballs depending on size

  • 2 eggs lightly beaten

  • 2 lbs lean ground beef (you can substitute ground chicken)

  • 1 1/3 cups cooked and cooled quinoa

  • 1 cup chopped parsley

  • 1/2 cup chopped mint

  • 3 cloves of garlic minced

  • 2 tsp sea salt

  • 1 tsp black pepper

  1. Mix all ingredients together in a large bowl until just combined. You do not want to over mix. Cover the bowl and refrigerate for 1 hour or up to overnight.

  2. When ready to make the meatballs, preheat oven to 450 degrees and line a large baking sheet with parchment paper

  3. Form meat mixture into small balls, about the size of a golf ball. You should have about 24. Bake for about 20 minutes until outsides are crisp and middles are cooked through. Serve with Tzatziki Sauce



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