What did you say was in these meatballs?

Try this healthy alternative to breadcrumbs in your meatballs! Your guests won’t even know the difference.

80-90 minutes to prepare (but very little attention needed!)

GF, DF, SF

Ingredients:

• 1 lb ground beef (85% lean or more)
• 1/2 C quinoa
• 1 C water (for quinoa)
• 1 jar tomato sauce + 1 jar water
• 3 cloves garlic
• 1 egg
• 1 onion, diced
• 1 Tblsp Salt
• 1/4 tsp oregano
• 1/4 tsp basil
• 1/8 tsp pepper

Directions:

1. Cook quinoa according to directions on bag, or boil 1 cup water and add quinoa on stove. Cover and simmer 12 minutes, stirring occasionally. Cool 20 minutes.
2. Preheat oven 425*. Mix beef, quinoa, garlic, egg, onion, oregano, salt, basil, and pepper with hands in large bowl, evenly coating all surfaces.
3. Roll into 1 1/2 inch balls, and place on baking sheet with foil.
4. Bake 15-20 minutes or until brown, rotating sheet halfway through. I also recommend flipping the meatballs over halfway through, as sometimes they get fairly brown on the bottom. Yields approximately two dozen meatballs.
5. Drop meatballs into warmed sauce on stove at a low simmer for 20-30 minutes, stirring occasionally.
6. Serve with pasta, meatball subs, or plain as an appetizer. This meal makes an especially great dish for potlucks and parties! You can throw them in a crockpot and bring them to a potluck – easy.

Adapted to be dairy free and sugar free from the Bertolli website.