Quinoa and Kale Meatballs

4.5/5 rating (2 votes)
Quinoa and Kale Meatballs

I love quinoa and I know many Paleo followers will say that it's not allowed but I love it!  We don't have it often but I think it's really good for us to eat.  I served these over a quinoa salad full of vegetables then drizzled with EVOO and Balsamic.  Perfect to bring to a summer outing.  That is what I did and everyone loved it.  It went great with my friends Lisa's ribs!

Enjoy

 

(PS - I didn't need the entire bunch of kale for the meatballs.  I cooked it all up and added the rest in the quinoa salad.)

 

Ingredients

  • 2 cups quinoa
  • 1/2 yellow onion (medium onion)
  • 1 jalapenõ pepper
  • 2 cloves garlic, 1 teaspoon
  • Extra virgin olive oil and/or coconut oil
  • 1 teaspoon koshersalt plus extra
  • 1/2 teaspoon freshly ground pepper
  • 3 cups fresh kale, chopped
  • 10 basil leaves
  • 2 large eggs
  • 1/2 cup almond meal or your favorite breadcrumbs

Directions

  1. Cook quinoa by following the package directions.  Drain and set aside in a large bowl.

  2. Add onion, pepper and garlic to your mini chopper and grind until finely chopped.

  3. Heat a large sauté pan over medium heat.  Once the pan is hot add in about 1 tablespoon of oil.  Then toss in the chopped onion, pepper and garlic mixture.  Season with salt and pepper.  Let cook for about 3 minutes.  Add in kale and let cook for about 5-7 minutes; until it wilts.  Add in basil and toss around.  Remove from heat and add into the quinoa bowl.  Let cool. 

  4. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

  5. Once the mixture is cooled whisk in the eggs and combine in the almond mea/breadcrumbs. Form your meatballs using a small ice cream scoop.

  6. After you form all the meatballs drizzle with a little extra virgin olive oil then bake for 25 minutes.  Enjoy!

Leave a comment

You are commenting as guest.