Recipe

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SPAGHETTI & QUINOA MEATBALLS

  • Serves 6
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 20 minute(s)
  • |
  • stand time: 20 minute(s)
Ingredients:
1 cup water
1/2 cup quinoa
3/4 lb. lean ground beef
1 small onion, grated
2 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
1/8 tsp. ground black pepper
1/2 tsp. Italian seasoning
1 jar Bertolli® Tomato & Basil Sauce
12 oz. spaghetti, cooked and drained
Directions:

Bring water to a boil in a 2 quart saucepan; add quinoa, cover and simmer 12 minutes, stirring occasionally. Fluff with a fork, cool for 20 minutes.

Preheat oven to 425┬░. Combine beef, cooled quinoa, onion, parmesan cheese, egg, garlic, pepper and Italian Seasoning. Stir well, roll into 20 1-1/2" meatballs. Place on a foil-lined baking sheet that has been sprayed with vegetable spray. Bake 20 minutes or until browned.

Heat Bertolli® Tomato & Basil Sauce in a 3 quart saucepan. Add cooked meatballs, heat through. Serve over hot cooked spaghetti.