Wrap up dinner making in less than 30 minutes with low-carb, protein packed Beefy Quinoa Feta Meatballs that can be served in lettuce bowls, with pasta or in a sub sandwich.
1 cup cooked and cooled quinoa (from approximately ½ cup dry),
1 lb. 90% lean ground beef,
1 5-oz container Simply Artisan Reserve™ Feta Cheese Crumbles,
1 tablespoon Instantly Fresh Parsley,
1 teaspoon salt,
1 teaspoon pepper,
24 Bibb lettuce leaves,
6 ounces OPA by Litehouse™ Feta Dill,
2/3 cup chopped radish,
1 cup julienned carrots,
1/3 cup chopped green onions,
1. Preheat the oven to 400°F. Line a large baking sheet with foil and spray with cooking spray; set aside.
2. In a large bowl, mix together cooked quinoa, ground beef, cheese, parseley, salt and peppers until well combined. Using hands or a melon-baller, shape into 24 balls and transfer to the prepared baking sheet.
3. Roast in oven until cooked through and golden brown, 15 to 18 minutes (internal temperature should reach 165 F degrees).
4. To serve as lettuce wraps, stack two lettuce leaves together creating a “bowl” and add a dollop of dressing to the center. Top with a small portion of the radish, carrots and green onions and add two cooked meatballs. Repeat assembly steps for remaining wraps.