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Ingredients
US|METRIC
6 SERVINGS
- 1 cup water
- 1/2 cup quinoa
- 3/4 lb. ground beef
- 1 jar onion
- 1 onion (small, grated)
- 2 cloves garlic (finely chopped)
- 1/2 cup grated Parmesan cheese
- 1 eggs
- 1/8 tsp. ground black pepper
- 1/2 tsp. italian seasoning
- 12 oz. spaghetti, cooked and drained
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Directions
- Bring water to a boil in a 2 quart saucepan; add quinoa, cover and simmer 12 minutes, stirring occasionally. Fluff with a fork, cool for 20 minutes.
- Preheat oven to 425°. Combine beef, cooled quinoa, onion, parmesan cheese, egg, garlic, pepper and Italian Seasoning. Stir well, roll into 20 1-1/2" meatballs. Place on a foil-lined baking sheet that has been sprayed with vegetable spray. Bake 20 minutes or until browned.
- Heat Bertolli® Tomato & Basil Sauce in a 3 quart saucepan. Add cooked meatballs, heat through. Serve over hot cooked spaghetti.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat5g25% |
| Trans Fat0.5g |
| Cholesterol80mg27% |
| Sodium180mg8% |
| Potassium430mg12% |
| Protein21g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A2% |
| Vitamin C10% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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