Beef Meatballs With Quinoa and Spinach

Beef meets veggies in this spinach-and-carrot-flecked spin.

Sauté up extra spinach; toss with roasted pepper. Pasta? Optional.

Total Time:
Level: Easy
Yield: 4 servings


  • 1 tbsp. olive oil
  • 1 lb. ground beef (90% lean)
  • 3/4 c. cooked quinoa
  • 1/2 c. thawed frozen chopped spinach, squeezed dry and finely chopped
  • 1/2 c. shredded carrot
  • 2 garlic cloves, minced
  • 1/2 tsp. coarse salt
  • 1/2 tsp. pepper


  1. Heat oven to 400°F. Brush a baking pan with oil. Mix remaining ingredients. Shape into 16 balls (about 1 3/4 inches each) with damp hands.
  2. Bake in pan, turning once, until golden brown and cooked through, about 15 minutes.

Nutritional information (per serving): 245 calories, 12 g fat (4 g saturated), 24 g protein, 10 g carb, 1 g sugar, 2 g fiber, 321 mg sodium, 72 mg cholesterol

This recipe originally appeared in the April 2017 issue of Dr. Oz The Good Life.

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