We love these because: Make ahead & freeze. Make these in bulk and use in your spaghetti & meatballs, or on their own with mashed potato and steamed vegetables for a quick and easy mid-week meal.

Recipe makes: 12-15 meatballs
Prep time: 15 minutes
Cook time: 30 minutes


500 grams lean beef mince, you can also use turkey
1 cup of cooked quinoa
2 cloves minced garlic
¼ cup finely chopped onion
½ cup freshly chopped parsley
½ tablespoon dried oregano
½ tablespoon dried rosemary
½ tablespoon dried thyme
Salt & pepper to season
2 tablespoons balsamic vinegar
1/2 a cup grated zucchini
½ a cup grated carrot
2 tablespoons tomato paste
1 egg, beaten
Olive oil


  1. Preheat oven to 180 degrees
  2. Prepare an oven tray with baking paper
  3. Add your meat, quinoa, herbs, onion, garlic, egg, tomato paste and vinegar to a large bowl. Mix until all of the ingredients are distributed evenly. Use your hands to squish it all together.
  4. Roll mixture into meatballs that are about 4 cm in diameter.
  5. Place meatballs about 2.5 cm apart onto your baking tray
  6. Bake meatballs until the centre is cooked through, about 25-20 minutes.
  7. If you prefer a crispy outside, you can grill meatballs for a couple of minutes or so, watching them carefully. If you prefer, pour sauce over meatballs for the last 10-15 minutes of cooking and top with cheese!

Remove from oven and enjoy over pasta or zucchini noodles with your favourite sauce, or, with vegetables- yum!

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