These meatballs get an extra boost of protein thanks to one not-so-secret ingredient swap—quinoa, for breadcrumbs. (FWIW: Use tamari instead of soy sauce and this becomes a delicious gluten-free dinner. Easy!)
This recipe is featured in the Women’s Health 7-Day Healthy Eating Reset—a balanced, nourishing meal plan designed by dietitians and our test kitchen to level up your eating habits. Exclusively for WH+ members, this guide includes nutrient-forward recipes, plus tons of meal prepping tips and advice from RDs to help you hit your health goals.
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- 1/4 c.
quinoa (or 3/4 cup cooked quinoa)
- 1
large egg
- 1 Tbsp.
red curry paste
- 1 Tbsp.
reduced-sodium soy sauce
-
Kosher salt
- 3
scallions, thinly sliced
- 2
cloves garlic, finely chopped
- 1 Tbsp.
grated peeled ginger
- 1 lb.
90% lean ground beef
- 1/4 c.
rice vinegar
- 2 tsp.
toasted sesame oil
- 2
medium carrots (about 5 oz), peeled and shaved into thin strands with julienne peeler
- 2
Persian cucumbers, thinly sliced
- 1/2 c.
mint leaves, chopped
- 1
head Bibb lettuce, leaves separated
-
Sriracha, for serving
-
- Step 1Cook quinoa per package directions or use cooked quinoa.
- Step 2Heat broiler to high with rack 4 in. from broiler. Line large rimmed baking sheet with nonstick foil. In large bowl, whisk together egg, curry paste, soy sauce, and 1/4 tsp salt. Stir in scallions, garlic, and ginger, then quinoa. Add beef and, using hands, mix to combine.
- Step 3Shape mixture into 20 balls and arrange on prepared baking sheet. Broil until browned and cooked through, 9 to 11 min.
- Step 4Meanwhile, in separate large bowl, whisk together vinegar, sesame oil, and 1/4 tsp salt. Add carrots, cucumbers, and mint and toss to combine. Serve meatballs in lettuce wraps, topped with carrot-cucumber salad and sriracha, if desired.
Per serving: About 308 cal, 14 g fat (4.5 g sat), 116 mg chol, 756 mg sodium, 17 g carb, 4 g fiber, 4 g sugar (0 g added sugar), 28 g pro
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Gabriella is a freelance writer and recipe developer based in Lakeland, Florida. She writes a weekly column for Cool Beans, a climate-action recipe newsletter on Substack from the creators of one5c. She’s also the co-owner of Bandidas Bake Shop, a bakery and cafe in Lakeland, Florida. Before returning to the panhandle, she spent a decade in NYC working in test kitchens for Epicurious, Good Housekeeping, and Cherry Bombe. She also served as the Culinary Director and Head Baker at the beloved Smith Canteen coffee shop in Brooklyn.
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