Main Dishes

Greek Meatballs with Roasted Veggies and Lemon Quinoa


Who\\\'s ready for a Greek feast of epic proportions? Apparently I am, because I made these meatballs last weekend and I am ready to make them again; they are that good. I\\\'ve mentioned previously recipes don\\\'t get repeated often around here, in order to make way for fresh blog posts for you and interesting food experiences for my family. Not true of this dish, though; this baby is going to be an instant classic. Perfectly roasted meatballs (did you know you could roast meatballs?

For the meatballs:

2 c. fresh spinach
2 cloves garlic, minced
1 large egg
1/3 c. panko breadcrumbs
1/4 c. feta cheese, crumbled
1 T. dried oregano
1 t. cumin
1/2 t. onion powder
1 t. salt
1 1/2 lb. 85% lean ground beef

For the veggies and quinoa:

1 medium zucchini, halved lengthwise then sliced
1 medium yellow squash, halved lengthwise then sliced
1 medium red bell pepper, seeded and diced
1 pint cherry tomatoes
1 medium yellow onion, diced
1 1/2 T. olive oil, divided
1 1/4 t. salt, divided 1 pint cherry tomatoes
1/2 t. dried thyme
1/2 t. dried basil
1 c. quinoa
Juice of 1 lemon
For the meatballs: Preheat the oven to 400. Spray a jelly roll pan with cooking spray and set aside. Place the spinach in a food processor and pulse until finely chopped. Transfer the spinach to a medium...
See the full directions on my site


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