Quinoa, beef & veggie balls

Stephania Mitsides


Preparation Time:

30 min

Cooking Time:

20 min
Category:For Kids | Oven Dishes | With Meat & Poultry

Made with

Vegetable Bouillon Powder
Organic Quinoa 300g
Organic Quinoa 300g
Tomato Paste 70g


  • 1 cup Mitsides White Quinoa, cooked and cooled
  • 1 cup broccoli florets, steamed and cooled
  • ½ apple, grated
  • 250g ground beef
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 cup mushrooms
  • 1 egg, beaten
  • 1 tsp Mitsides Tomato Paste
  • 2 tsp Mitsides Vegetable Powder
  • ½  tsp ground pepper
  • 2 Tbsp Parmesan cheese, grated
  • Olive oil


Preheat the oven to 180°C. Line a baking tray with parchment paper.
In a food processor add the broccoli, onion, garlic, apple and mushrooms and pulse until you get a finely grated mixture. Don’t over blend as it will become mushy.
Transfer the broccoli mix in a large bowl. Add the beef, quinoa, egg, tomato paste, vegetable powder, pepper and parmesan. Mix with your hands and form balls (you decide the size) and place on the baking tray. Drizzle with a bit of olive oil and cook in the oven for about 20 minutes until cooked but slightly juicy. Let them cool for 5 minutes and serve.
I served them with pasta and cheese sauce and the combination was great!

Cheese sauce recipe:

  • 3 Tbsp butter
  • 3 Tbsp Mitsides Plain Flour
  • ½ tsp salt
  • ½ tsp Mitsides Vegetable Powder
  • ½ tsp mustard powder
  • 1½ cups whole milk
  • 1 cup cheddar cheese, grated

Heat the butter in a medium sized saucepan. Add the flour, salt, vegetable powder and mustard powder while whisking continuously. Add the milk and continue stirring to create a smooth cream. Add more milk if needed and then add the cheese. Strir until the cheese has melted and you have a smooth sauce.

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