The Beauty in the Beef

For the love of South Dakota Beef

Beef & Quinoa Meatballs


Spring is in full swing and so is your schedule! From band concerts to soccer games and track meets- it’s a hectic time of year.  When we’re short on time it’s easy to resort to fast food or processed meals that can be ready in a flash, but provide us very little nutrition.  It’s recipes like today’s that help keep me and my family from frozen pizza dinners on repeat!

Protein is typically the ingredient that takes the longest to prepare and what ultimately keeps us from preparing a well-balanced and nutritious meal.  If you know you have a busy week ahead, take a little time and prepare for it.  Make-ahead options like these “Beef & Quinoa Meatballs” are great to keep on hand and can easily be incorporated into a variety of meal options or snacks.  Serve over spaghetti squash or whole grain noodles with marinara sauce for dinner or top them over your favorite mixed greens as a flavorful and satisfying salad at lunchtime.

These are super easy to make and having a high-quality protein at arm’s reach for meals and snacks is all it takes to stay on track and successfully manage your weight.

Interested in learning more about the importance of getting adequate protein into your diet?  Check out the #ProteinChallenge and be sure to watch for our upcoming blog post to help you get started! 

1 lb. lean ground beef
3/4 Cup cooked quinoa
1 Cup broccoli slaw
2 Tbsp ketchup
1 Tbsp low sodium soy sauce
1 Tbsp minced garlic
1 egg, lightly beaten
1/4 tsp dried thyme
1/4 tsp dried oregano
dash of salt & pepper

1. Prepare quinoa.  (Bring 1 Cup of water to a boil and add quinoa.  Cover and let simmer for 10 to 12 minutes, or until most water is absorbed.  Remove from heat and set aside.  Drain any excess water and fluff with a fork.)
2. Preheat oven to 450°.  Line a large baking sheet with parchment paper and set aside.
3. Combine all ingredients into a medium-sized bowl and mix thoroughly.  I went with the pre-packaged broccoli slaw in this recipe to speed up the process, however you can use any shredded vegetable of your choice!   (I used my hands to mix.)
4. Shape into 12 to 15 balls and transfer to the prepared baking sheet.
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5. Cook for approximately 15 to 17 minutes, or until the internal cooking temperature has reached 160°.
6. Enjoy!
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