August 2022

Greek quinoa beef meatballs


  • 1/2 1/2 red capsicum, membranes removed and sliced into strips
  • 1/2 cup shredded carrot
  • 2 cloves garlic
  • 2 Tbsp fresh parsley leaves
  • 2 Tbsp fresh oregano leaves
  • 1 cup cooked and cooled quinoa (from approximately ½ cup dry)
  • 500g extra-lean beef mince
  • 250g turkey/chicken sausage, casings removed
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 16 iceberg lettuce leaves
  • ½ cup feta cheese crumbles
  • dressing of choice


  1. Preheat the oven to 180 degrees C . Line a large baking sheet with paper and set aside.

  2. Combine red capsicum, carrot, garlic, parsley and oregano in container of a food processor fitted with a metal blade. Cover and process until coarsely chopped.

  3. Combine chopped mixture with cooked quinoa, ground beef, turkey / chicken sausage, cheese, salt and pepper in a medium bowl. Using hands or a melon-baller, shape into 32 balls and transfer to the prepared baking sheet.

  4. Bake at 180 degrees C for 15 to 18 minutes or until cooked through and golden brown.

  5. To serve as lettuce wraps, add a dollop of dressing to the centre of each lettuce
  6. leaf. Top with two cooked meatballs. Repeat assembly steps for remaining wraps.