Beef & Quinoa Meatballs

  • PREP 15 minutes
  • COOK TIME 20-25 minutes
  • SERVES 15 medium sized meatballs
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Functional Foods Highlight

These meatballs are packed with grass-fed beef, quinoa, spinach and garlic. They are extremely easy to make and take little to no time, making this the perfect meal prep recipe. Enjoy them with your favorite pasta for dinner, over a bead of sautéed greens for lunch or even eat them on their own as a quick grab and go snack. I usually make mini meatballs, using a cookie dough scooper, and keep them in the refrigerator to last me the week!

Food Farmacy

  • 1lb grass-fed ground beef
  • 1 cup cooked quinoa
  • 2 1/2 cups packed spinach
  • 1/2 cup packed parsley (leaves and stems)
  • 1-2 cloves garlic, minced
  • 1 egg, beaten
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper


1. Preheat oven to 400 °F

2. Chop spinach and parsley until fine 

3. Place all ingredients into a large mixing bowl and mix together with your hands until everything is combined 

4. Roll into equal size meatballs and place on a lined baking sheet 

5. Bake for 20-25 minutes or until cooked all the way through (cook time will vary depending on size of meatballs)

From the Chef:

I am all about “clean out the fridge” friendly recipes and these meatballs are just that! Add more nutrients and flavor to these meatballs by using leftovers from the night before or raw vegetables that are soon to go bad. Just chop them up super fine and add them to your mixture!

For more “clean out the fridge” friendly recipes check out our Veggie-Heavy Turkey Burgers and Summer Squash Bread.

From the Doctor:

These meatballs can be a healthy family-friendly recipe, even for the most picky toddlers or kids. It is a great way to hide nutritious foods, like spinach or quinoa, to make sure your growing kiddos are getting the perfect combo of protein, fiber, iron, and countless vitamins and minerals that are essential for healthy development.