Lemony Meatballs with Quinoa
Lemony Meatballs with Quinoa
Dig into this quick and easy beef and lamb meatball recipe by Debbie Wong from Kitchen Quickies.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 200 grams ground Beef
  • 200 grams ground Lamb
  • 1 small chopped Onion
  • 3 tablespoons chopped Dill
  • 3 tablespoons chopped Parsley
  • 1 Egg
  • 3 cloves Garlic
  • 2 teaspoons dried Oregano
  • 3 Lemons
  • 2 cups Chicken stock
  • ¼ cup Feta cheese
  • 1 cup Quinoa
  • ¼ cup Breadcrumbs
  • Salt
  • Pepper
  1. In a pot, add quinoa and enough water to cover plus 1 inch. Place on stove to cook
  2. In a large bowl, combine beef, lamb, chopped onion, garlic, oregano, egg and breadcrumbs. Mix well
  3. Form meat mixture into small meatballs
  4. In large pan, fry meatballs in oil to brown all sides. Cook in batches
  5. When meatballs are brown (don’t have to cook them through yet) remove from pan and set aside
  6. In same pan, add juice of 3 lemons, chicken stock, and pinch of salt
  7. Bring liquid to a boil while scraping the pan to lift the brown bits
  8. Place meatballs back into pan
  9. Liquid should go up 1/3 of the way up the meatballs. Add more stock if necessary
  10. Cover and cook for 15-20 min until meatballs are cooked through
  11. Drain quinoa and toss w/ a little olive oil and sea salt
  12. Adjust seasoning in meatballs sauce, if too runny, bring to boil and reduce for a few minutes
  13. Add chopped dill and parsley at last minute and stir through the sauce
  14. Serve with quinoa and top with feta

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