Mediterranean Spiced Meatballs with Quinoa Salad

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Mediterranean Spiced Meatballs with Quinoa Salad are a delightful twist on a classic comfort food. Bursting with aromatic spices and paired with a fresh, vibrant salad, this dish promises an easy weeknight dinner that’s both hearty and healthy. The meatballs are wonderfully flavorful, while the quinoa salad adds a refreshing crunch, making every bite a celebration of Mediterranean cuisine.

Why You’ll Love This Recipe

These Mediterranean Spiced Meatballs are not just delicious; they are also packed with nutrients and flavor. This recipe is perfect for busy weeknights when you crave something satisfying yet simple to prepare.

• Bold, aromatic spices for unforgettable flavor.
• Quick to prepare, making it ideal for weeknight dinners.
• Nutritious quinoa salad to balance the meal.
• Versatile and can be customized to your taste.
• Great for leftovers or meal prep!

Ingredients

• 1 pound ground beef or lamb
• 1/2 cup breadcrumbs
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 large egg
• 2 tablespoons olive oil, divided
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• Juice of 1 lemon
• 1/4 cup feta cheese, crumbled (optional)
• 1/2 cup plain yogurt (for dipping sauce)
• 1 tablespoon tahini (for dipping sauce)
• 1 clove garlic, minced (for dipping sauce)
• Salt and pepper to taste (for dipping sauce)

How to Make Mediterranean Spiced Meatballs with Dipping Sauce

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef or lamb, breadcrumbs, cumin, coriander, paprika, salt, black pepper, parsley, and egg. Mix until just combined.
3. Form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
4. Drizzle 1 tablespoon of olive oil over the meatballs. Bake for 20-25 minutes, or until golden brown and cooked through (internal temperature should reach 160°F).
5. While the meatballs bake, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
6. In a large bowl, combine cooked quinoa, cherry tomatoes, red kidney beans, red onion, lemon juice, and remaining tablespoon of olive oil. Toss gently to combine.
7. For the dipping sauce, mix yogurt, tahini, garlic, and season with salt and pepper to taste.
8. Serve meatballs warm alongside the quinoa salad and dipping sauce.

Tips for the Best Results

• Make sure to not overmix the meatball mixture to keep them tender.
• If you prefer a spicier kick, add some crushed red pepper flakes to the meatball mixture.
• Allow the quinoa to rest after cooking for the best texture.

Easy Variations

• Swap out the ground meat for turkey or chicken for a lighter option.
• Add chopped bell peppers or cucumbers to the quinoa salad for extra crunch.
• Use Greek yogurt in place of regular yogurt for a creamier dipping sauce.

What to Serve With It

• Pita bread for a hearty side.
• A simple green salad with a lemon vinaigrette.
• Grilled vegetables for a colorful addition.
• Hummus for extra dipping options.

Storage and Reheating

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Store leftover meatballs and quinoa salad separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs in the oven at 350°F (175°C) for about 10 minutes. The quinoa salad can be enjoyed cold or at room temperature.

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