Greek Beef Meatballs with Quinoa and Arugula Salad | Fed and Fit
Greek Beef Meatballs with Quinoa and Arugula Salad
15 mins prepServes 4
Loaded with raisins and a variety of Greek-inspired spices, these Greek meatballs (next to simple sides of quinoa + arugula salad) are delicious and so easy.
For the Quinoa:
2 Combine everything in a small pot over hight heat.
3 Once boiling, reduce the heat to medium-low, cover, and let simmer for 15 minutes.
4 After 15 minutes, fluff with a fork and pull off of the heat.
For the Meatballs:
7 While the quinoa cooks, make the meatballs. Add ground beef, chopped onion, raisins, cinnamon, coriander, sea salt, and cayenne pepper to a large bowl.
8 Using your hands or a spoon, mix until everything is well combined.
9 Grab 2-2½ tablespoons of the meat mixture, roll into balls.
10 Cook the meatballs either on the stovetop or in the oven.
11 Stovetop method: add the butter to a skillet large enough to fit all of the meatballs over high heat, and let melt. Add the meatballs to the hot skillet and cook on each side for 3 minutes, until browned and cooked through.
12 Oven method: preheat the oven to 375°F. Bake the meatballs on a rimmed baking dish for 30-45 minutes.
For the Salad:
15 Just before serving, assemble your salad. Toss the arugula with lemon juice, olive oil, salt, and pepper.
