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Yield: 24 Meatballs

These heavenly treats are so good that this was probably my third time cooking them this week! Oh, man, you are so in for a treat. Enjoy!


1 large shallot or 1/2 small onion, grated or minced

1 Egg, whisked

1-pound lean ground beef

1/8 tsp dried rosemary

1/3 c uncooked quinoa, rinsed well

2/3 c water

2 garlic cloves, minced

salt and pepper

1/4 tsp dried thyme

1 tbsp Worcestershire sauce

For the Honey-Balsamic BBQ Sauce:

1 tbsp Worcestershire sauce

3/4 c ketchup

1/4 c honey

1 c balsamic vinegar

1 tbsp Dijon mustard

1/4 tsp garlic powder

salt and pepper

1/3 c brown sugar


In a mixing bowl, add all the ingredients for the Honey-Balsamic BBQ Sauce. Stir until well blended.


Place a saucepan on the stove, then pour the sauce in it. Turn the heat to medium-high, then allow the mixture to boil.

Turn the heat down to low and simmer the sauce for about 45 minutes or until the texture becomes thick.

Place a saucepan with water on the stove and turn the heat to high. Allow the water to boil.

Add the quinoa, then cover the pan. Cook the quinoa for 10 minutes or until soft. Use a fork to fluff.

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Line with foil on a baking sheet, then apply cooking spray on it.

Add egg, garlic, shallot, dried thyme, quinoa, Worcestershire sauce, and rosemary into a mixing bowl. Beat until well mixed.

Add the beef, then use your clean hands to mix everything until well incorporated.

Form 24 meatballs out of the meat mixture.

Arrange the meatballs onto the rack, then bake for about 15 minutes or until done.

Toss the meatballs into the sauce until well coated.

Serve and enjoy!


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