By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
251 cal · 35 min
Beef and Quinoa Meatballs
Recipe GLPRa304918f9270f5
Rate this recipe
Average rating: 4.5 (1)
Lean ground beef combined with cooked quinoa, fresh vegetables, and aromatic herbs create savory, protein-packed meatballs. These tender meatballs are bound together with egg and seasoned with soy sauce, garlic, and classic herbs, then baked until cooked through. A hearty, gluten-free main course that celebrates wholesome ingredients.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 lb Lean ground beef (95-percent lean)
¾ cup Cooked quinoa
1 large Large egg
¼ cup Finely chopped onion
¼ cup Grated carrot
¼ cup Grated zucchini
1 tbsp Minced garlic
1 tbsp Low-sodium soy sauce
2 tbsp Tomato ketchup
½ tsp Sea salt
½ tsp Freshly ground black pepper
¼ tsp Dried oregano
¼ tsp Dried thyme
1 spray Nonstick cooking spray
Directions
Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly coat it with nonstick cooking spray.
In a large bowl, combine the ground beef, cooked quinoa, egg, chopped onion, grated carrot, grated zucchini, minced garlic, soy sauce, ketchup, salt, pepper, oregano, and thyme.
Using your hands or two spoons, gently mix the ingredients until just combined; do not overmix, as this can make the meatballs dense.
Form the mixture into 18 meatballs of equal size, approximately 1.5 inches in diameter. Arrange them on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 18–20 minutes, until the internal temperature of each meatball reaches 160°F when measured with a meat thermometer in the thickest part.
Remove from the oven and let cool for 2–3 minutes before serving. These meatballs can be served hot with your favorite sauce, over greens, or alongside roasted vegetables.
Comments
Quinoa and ground beef meatballs use entirely standard ingredients available at any Charlotte grocer—Harris Teeter, Food Lion, Walmart, or ALDI all stock everything needed without a detour. The real time is closer to 50 minutes once you account for quinoa cooking (15 minutes) and meatball baking (20 minutes), so budget an extra 15 minutes beyond the stated 35. Cost per serving lands around $2.50, driven mainly by ground beef, and the dish reheats well, making it a genuine freezer candidate for busy families. The only caveat is that the 35-minute claim ignores foundational prep, so go in eyes open if you are counting on a quick weeknight dinner.
Sign in or create a free account to add your review.
