Gluten Free Beef & Quinoa Meatballs

These protein-packed Italian beef and quinoa meatballs are easy to make, naturally gluten-free, and full of flavor. They're also freezer-friendly and a great use for leftover quinoa. (gluten-free, dairy-free)

When my husband and I started dating in college, I would go over to his house and make him dinner pretty often. I still lived in the dorms, so I jumped at the chance to use a real kitchen any time I could. One of the first things I made was spaghetti and meatballs. Because everyone likes meatballs, right?

I was working as a nanny and chef for a young family at the time. The mother had Celiac, so I would make their dinners gluten free, which is when I came up to use quinoa in meatballs.

Why You'll Love These Beef and Quinoa Meatballs

These Italian beef quinoa meatballs are moist and full of flavor, just like your nonna would make. I like to use lots of garlic, onions, and Italian spices to make them super flavorful and delicious. But because they are made with quinoa instead of bread crumbs, they are completely gluten free! They're baked in a preheated cast iron skillet in the oven for the best of both worlds - both a crisp, browned exterior, and a hands-off, low mess cooking process. Whether served over spaghetti, zucchini noodles, or any other pasta (or pasta alternative), you're sure to love them!

Why Use Quinoa In Meatballs?

Besides being perfect for those who can't eat gluten, using quinoa in meatballs is genius for a few reasons. First quinoa is a relatively inexpensive ingredient compared to beef - or what can be called a meat extender. It helps you make more out of a pound of ground beef for less money. It also makes the meatballs a little healthier with whole grain fiber and plant protein goodness! Finally, since cooked quinoa has already absorbed a bunch of liquid in the cooking process, it keeps the meatballs moist and tender.

How To Make Beef and Quinoa Meatballs

1. Finely chop the garlic, onion and herbs in a mini food processor or by hand. (I love my KitchenAid mini chopper for these kinds of tasks!)
2. In a large bowl, stir together chopped herbs and veggies, ground beef, quinoa, balsamic, pepper, and egg. Use your hands to blend it all well.
3. Roll into balls. I like to make larger 2 inch meatballs.
4. Bake in a preheated, oiled cast iron skillet at 425°F for 20-30 minutes, or until the internal temperature reaches 155°F.
5. Broil for a couple of minutes to get nice browned tops (optional), then serve with your favorite sauce and pasta.

Ingredient Substitutions and Recipe Variations

• Dried herbs can be use din place of fresh. I use ½ teaspoon each of dried herbs.
• Add any other herbs such as basil or thyme, if you like! You can also add salt, though I usually don't, especially if the quinoa is salted.
• You can make larger or smaller meatballs if you prefer. Adjust the baking time accordingly.
• I like to pour my pasta sauce directly into the skillet during the last 10 minutes or so of cooking for one less dirty dish! (I use my homemade garlic herb spaghetti sauce.)
• If you don't have a cast iron skillet, you can use a rimmed baking sheet.

Freezing Instructions

These meatballs are great for the freezer, either cooked or uncooked! Freeze meatballs on a baking sheet, then once fully frozen. transfer them to a freezer-safe bag or container. Thaw in the refrigerator before cooking.

More Healthy Ground Beef Recipes

• Thai Salad with Ginger Ground Beef and Peanut Dressing
• Mediterranean Meatball Bowls
• Healthy Grilled Burger Bowls

Did you make this recipe? Please leave a star rating in the comments!

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This post was originally published February 2016 and has been updated.