Quinoa Wrapped Meatballs

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tablespoons vegetable oil


cup chopped red onion


teaspoon cayenne pepper


teaspoon cinnamon powder


teaspoon of lime zest (1/2 lime)


slice of bread, soaked in water


tablespoon Worcestershire sauce


cup queso fresco, cut into cubes

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  • 1

    Preheat the oven to 350°F.

  • 2

    In a skillet, heat the oil over medium heat. Fry the onions and garlic for 3-5 minutes, or until it's very tender.

  • 3

    Transfer to a bowl with the ground beef. Season with salt, cayenne, cumin, cinnamon powder and grated lime zest. Combine well.

  • 4

    Add an egg, the previously soaked and well-drained bread and the Worcestershire sauce. Combine well until you have a very homogeneous mixture.

  • 5

    Form small, walnut-sized balls and insert a cheese cube into the center of each ball.

  • 6

    Dip the meatballs into the beaten egg and then roll in the cooked quinoa. Place on a baking sheet lined with parchment paper.

  • 7

    Bake for 15-20 minutes or until cooked and golden brown.

  • 8

    Serve the meatballs over salad, and sprinkle with some tomato sauce, if you wish.

Expert Tips

  • If you wish, you can fry the meatballs, but if you bake them in the oven, they won't be as greasy and will taste just as good.
  • Use white quinoa or combine it with red or black quinoa to add more color.
  • Substitute amaranth (kiwicha) for quinoa.

No nutrition information available for this recipe

More About This Recipe

  • Morena CuadraMy idea of watching what you eat is consuming all kinds of food, including meat and cereal, but in moderate portions. Here's a good example: meatballs wrapped in a thin layer of colorful quinoa.This dish allows for many variations, including stuffing the meatballs into pita bread to make a sandwich with lots of lettuce and tomato. I guarantee it's delicious, and you will feel full for a few hours.Quinoa is a seed that originated in the Peruvian and Bolivian Andes. Fortunately, it does not contain gluten, which makes it perfect for anyone who may have problems with wheat.

Healthy Recipe to Make Beef Meatballs from a Grass-Fed Beef and Guinoa

Beef meatball is beef meat mixed with different ingredients and rolled in a small ball to bring you another flavor to enjoy your beef. Beef meatballs are made with different recipes some are spicy, some are salty, some are sweet, all depending on individual’s preferences. You can always change the tastes by yourself if you know how to make the meatball at home.

Thus, today the Economical Chef will bring you a simple and healthy recipe for you to make beef meatballs from grass-fed beef and Quinoa. Knowing this basic meatball making process will allow you to make different types of beef meatballs you may like in the future.

Vegetarian Lentil Quinoa Meatballs

Spaghetti is one of my favorite comfort foods. I ate it all the time growing up, and all throughout college it was a staple of mine! Today I am sharing my recipe for vegetarian lentil quinoa meatballs, which are perfect for spaghetti night!

If you love spaghetti too, you should also check out my mushroom lentil bolognase recipe, which is vegan, as well as gluten free! Comfort food at its finest!

Recently I was asked by a reader if one of my favorite lentil recipes, lentil loaf, was actually good. A valid question, given that readers experience with a different loaf recipe.

I should have just said YES!! because I love the recipe and think it is good. Instead I spun off something else, describing how lentils don’t (and shouldn’t) taste like meat. Also, everyone is entitled to their own opinions about food.

Just like my lentil loaf, these meatballs taste great! However, they don’t taste like meat. Delicious is more important to me than replication, because after all, I choose to eat plants and not meat.

Quinoa Wrapped Meatballs - Recipes

From the episode, “Saving an American Dream”

4 eggs
2 lbs ground chicken
2 cups panko breadcrumbs
1 tsp ground cumin
2 tbsp chili powder
2 tbsp kosher salt
1 tbsp black pepper
½ cup white onion, diced
3 cloves garlic, minced
1 cup milk

2 tbsp grapeseed oil
1 cup white onion, diced
3 cloves garlic, minced
1 tbsp Dijon mustard
2 qt beef demi-glace
½ bunch fresh rosemary, chopped
½ bunch fresh thyme, chopped

½ cup tahini paste
1 lemon, juiced
2 cloves garlic, minced
½ cup grapeseed oil
Kosher salt and ground black pepper, to taste

1 seedless cucumber, diced
1 cup cooked quinoa
16 cherry tomatoes, lightly roasted
1 bunch fresh mint, rough chopped
1 bunch fresh cilantro, rough chopped

1) Pre-heat oven to 400 degrees F.
2) In a large mixing bowl add the eggs. Using a whisk, beat the eggs for about 3 minutes, incorporating air into the eggs.
3) Then fold the ground chicken into the whisked eggs and incorporate well by hand.
4) In a separate mixing bowl, add the panko breadcrumbs, cumin, chili powder, salt, pepper, ½ cup diced onions, 3 cloves minced garlic, and milk. Mix well.
5) Fold the ground chicken-egg mixture into the breadcrumb mixture. Mix well and then portion the chicken meatball mixture into 3 oz balls onto a greased sheet pan.
6) Place in the preheated oven and cook for about 12 minutes until almost done. Set cooked meatballs aside.

1) In a large sauce pot over medium-high heat, add the grapeseed oil, 1 cup diced onion, and 3 cloves of minced garlic. Stir and allow the onions and garlic to sweat for 1 minute.
2) Add the Dijon mustard, beef demi-glace, rosemary, thyme, and bring to a simmer.
3) Carefully place the cooked chicken meatballs into mustard demi glaze sauce and allow to slowly simmer on medium heat for 15 minutes.

1) In a large mixing bowl, add the tahini paste, lemon juice, and garlic.
2) Using a whisk, slowly incorporate the grapeseed oil. Season the vinaigrette with salt and pepper to taste.

1) Place cucumbers, quinoa, tomatoes, mint, and cilantro in a mixing bowl.
2) Dress with the tahini vinaigrette and season with salt and pepper to taste.

1) Place the cucumber and quinoa salad onto a family style platter.
2) Serve the sauced meatballs over cucumber & quinoa salad.

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Vegan Cauliflower Quinoa Meatballs

Oh hey guys—I’m back! Not that I went anywhere, but it was kinda fun to have Jessica take over yesterday. As a Pittsburgher, I think she did an awesome job rounding up delicious brunch places in the city. Another nice thing about yesterday was the weather—it was so beautiful yesterday! Literally not a cloud in the sky.

As for these cauliflower quinoa meatballs, they're also nice. Ugh, terrible transition..let’s try that again.

As for these meatballs, they're AMAZING and vegan and gluten free and dairy free and very meatball-like considering they contain zero meat. In fact, they’re made from cauliflower and quinoa and are crazy simple to whip up.

I was a little too stoked that these turned out the first time around. You know what that means? These are simple. Like, really simple.

Oh! And this is also my first recipe using cauliflower. I have no idea why I’ve neglected it for so long! Seriously makes no sense. I’m sorry cauliflower—forgive me?

Even though it’s only Thursday, I’m reeeeally looking forward to the weekend (can you blame me?). Saturday I have no plans—NONE—and I’m stoked. It’s actually embarrassing how excited I am. I’m hoping the weather is at least half way decent so Miguel, Layla and I can go on a walk, and I’ll probably do some recipe testing per the usual. Sunday is Easter which means I’ll head over to my grandma’s house for a feast! It’s going to be a good one, though I think I’m getting a little ahead of myself. Let’s focus on these cauliflower quinoa meatballs…non meatballs….veggie balls…whatever you wanna call them.

Though I make Miguel taste test all of my recipes, I always give myself a gold star/pat myself on the back/both when he approves one of my meatless recipes. His typical response is, “but there’s no meat”….yeah, but did you like them? “oh..yeah yeah I did.” GOOOOD. Men and meat..so strange. I’m not going to tell you that these taste like real meatballs (not.even.close), but they’re an awesome vegan option and full of protein thanks to the quinoa!

One tip about these…I recommend putting the cauliflower through the food processor first and THEN slowly adding in the quinoa. I tried to throw both in at the same time and it took for-e-ver. Just a suggestion! Also, be sure to reference the "notes" section of the recipe for added tips! Now let’s eat, shall we? Cauliflower quinoa meatballs, for the win!