Rosemary Quinoa Meatballs

Rosemary Quinoa Meatballs | Gluten-Free | Queen of Quinoa

You know how sometimes your dinners are everything that you imagined? You’re having one of those nights when you’re craving a specific dish, think you can recreate it gluten-free, but realize you don’t have the right ingredients in your pantry. So you throw what you have in a bowl, mix it up, bake it, and hope for the best.

That happened to us last night. And the result was phenomenal.

Rosemary quinoa meatballs.

A glorious dinner, with some even leftover lunch. It was that good.

Rosemary Quinoa Meatballs | Gluten-Free | Queen of Quinoa

Let’s start by saying I’m in love with spaghetti and meatballs. It’s one of my favorite meals, and always reminds me of my wonderful family. My mother makes an insanely good tomato gravy, but even better meatballs. They’re moist and tender, full of flavor, and pair perfectly with the deep red sauce. Red meat, parmesan cheese and breadcrumbs, everything that I don’t eat.

But with these meatballs, I had to change it up. My fridge was not obliging my traditional recipe, so I spiced things up and used what I had. Turkey instead of beef, rosemary instead of parmesan cheese, and quinoa instead of breadcrumbs.

The meatballs were outrageous, in a good way of course. Full of flavor, totally juicy and utterly delicious. I chose to serve them over spaghetti squash (which saves big time in the calorie department and also adds a ton of nutrients to your meal), and with (gasp!) jarred tomato sauce. I was in a rush and ended up completely satisfied. The meal (and leftovers) were amazing.

Rosemary Quinoa Meatballs | Gluten-Free | Queen of Quinoa

Rosemary Quinoa Meatballs
 
prep time

cook time

total time

 

author:
recipe type: Entree
serves: 4 (3 meatballs each)

Ingredients
  • 1 lb ground turkey
  • ¾ cup cooked quinoa
  • 2 tablespoons toasted quinoa flour
  • 1 large egg
  • 1 tablespoon fresh chopped rosemary
  • 1 teaspoon red pepper flakes
  • Salt & pepper to taste
  • 2 large spaghetti squash, seeded
  • 1½ – 2 cups jarred (or fresh) tomato sauce, warmed
  • Freshly grated Locatelli cheese

Instructions
  1. Preheat the oven to 400 degrees F. Fill a baking dish with ½-inch of water and place the spaghetti squash flesh side down. Bake until tender, about 20 – 30 minutes.
  2. While the squash is baking, prepare the meatballs by adding all the remaining ingrediens (aside from the sauce) into a mixing bowl. Form the meat into meatballs (about 1-inch wide), and place them on a parchment paper lined baking sheet about 1 inch apart. Place on the lower shelf of the oven and bake for 15 – 20 minutes, rotating the meatballs halfway through.
  3. Remove the meatballs and squash from the oven and let cool for a few minutes. Scrape the squash out of the skin with two forks and serve into bowls. Top with tomato sauce and meatballs, sprinkled with fresh grated cheese.

Notes
gluten-free | dairy-free | sugar-free

 


Baking with Quinoa by Alyssa Rimmer | Queen of QuinoaComing soon! Baking with Quinoa

Featuring 25 mouthwatering recipes – all free from gluten, dairy & refined sugar - Baking with Quinoa will show you just how easy it is to make healthy & nutritious baked goods.

Sign up now for 20% off!

 

About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Entrees, Gluten-free, International Cuisine, Italian, Lunch, Pasta, Quinoa, Recipe Index and tagged , , , . Bookmark the permalink.

12 Responses to Rosemary Quinoa Meatballs

  1. gb says:

    what a coincidence!! i made spaghetti & meatballs last night too! it must be this cold weather (and our italian upbringing). do you have snow in VT? i miss you dahling!

  2. Alisa says:

    Those look delicious and so, so easy!! I’ve been loving spaghetti squash lately and can always use another way to enjoy it!
    Alisa recently posted..Thai Kitchen Giveaway – Over $100 Value!My Profile

  3. These look so amazing!! I am craving pasta (and meatballs) this week. Pasta is totally my comfort food, as much as I ADORE spaghetti squash and know it’s better for me, it is always so hard to choose that over regular pasta :)
    Beth @ Tasty Yummies recently posted..Quinoa Sage Stuffing – Gluten-free + Vegan {Guest Post by Living Simply Gluten Free}My Profile

    • Thanks Beth! I totally feel ya on the pasta situation. It’s hard to go the healthy route sometimes – especially when it comes to a hearty Italian pasta. Pasta is and always will be my comfort food. And there’s definitely nothing wrong with that :)

  4. Julia says:

    I keep seeing recipes using spaghetti squash instead of noodles. How different does that taste? I think I need to try it out. Also, I love the idea of using quinoa in meatballs. I just used quinoa in chili the other day and loved it.
    Julia recently posted..Chocolate and Peanut Butter Chip CookiesMy Profile

  5. These sound absolutely amazing! Especially with the added rosemary. And I bet they’re so much lighter than traditional meatballs.
    Kiersten @ Oh My Veggies recently posted..What I Ate This Week | Pasta with Mustard Greens & Other Kitchen ExperimentsMy Profile

  6. Joyce K. says:

    I just made these tonight. They are AWESOME!! I had them with spaghetti squash and some homemade tomato/basil sauce that I had in the freezer. I love the rosemary flavor and will try other herbs and spices the next time. Thanks for this recipe! I would never have thought about using quinoa in my meatballs!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

rate this recipe:  


CommentLuv badge