Beef And Quinoa Meatballs Food

BEEF AND QUINOA MEATBALLS

Steps:

• Preheat the oven to 450F.
• Line a large baking sheet with parchment paper; set aside.
• In a large bowl, mix together all ingredients until well combined.
• Shape into 16 balls and transfer to the prepared baking sheet.
• Roast until cooked through and golden brown, 15 to 17 minutes. Serve hot.
• (*Note: To cook quinoa, bring 1 cup of water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups. Use 3/4 cup in this recipe, and reserve the remaining for another use.)

BEEF AND QUINOA MEATBALLS

Steps:

• Preheat oven to 500°F Line a large baking sheet with foil then spray with cooking spray; set aside.
• In a large bowl, mix together all ingredients until well combined. Shape into 16 balls and transfer to prepared baking sheet. Bake until cooked through and golden brown, 12-15 minutes.
• Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10-12 minutes. Remove from heat, let stand covered for 10 minutes, then fluff with a fork. Makes about 1 1/2 cups.

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

BEEF-ZUCCHINI MEATBALLS

Steps:

• Squeeze zucchini in a potato ricer or clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Gently combine using 2 forks. Roll mixture into 1 1/2-inch balls and arrange on a rimmed baking sheet.
• Preheat broiler with a rack in upper third. Drizzle meatballs with oil; toss to coat. Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes. Serve over squash, with marinara, cheese, and basil.