Quick Quinoa Meatballs

These were OK. They were quick and they had a teeny bit of heat to them from the cayenne.  I am seeing now that they are specifically targeted to a low sodium diet, but the amount of seasoning should be increased all around. I wouldn't make them again. We wound up adding salt and dipping them in mustard and a garlic sauce to make them palatable. 

Made with ground turkey, served with zucchini pasta and My beef eating husband, did enjoy!

I followed the recipe closely with two exceptions. I used finely chopped chives from the garden, and I sub"d ground pork with five pre-cooked thawed sausage patties from Sams (finely chopped) I'm telling you, I was very pleased. Nice texture,moist,held together well. Yummy

This recipe provided me with the inspiration I needed! I was looking for both quinoa recipes and a vegetarian meatball recipe. This recipe appealed to me because of the quinoa, but I substituted mashed black beans and mashed brown lentils for the ground pork. Also I used 1 Tablespoon of Italian seasoning with 1/2 teaspoon garlic powder, the specified cayenne pepper and paprika to add more flavor. Because of these variations, I cannot further rate this recipe other than to say it is a good basic recipe.

I have made these a few times now, and both my husband and children love them. If you don't take them out of the oven at the right time, they can dry out. I always take the first batch out at just the time indicated and they are plenty moist, but leave a second batch in to crisp up and dry a little more. We dip these in a greek yogurt lime and dill mix that is great. I always put much more garlic in than is called for, and use onion or scallion instead of shallots. I leave out the cinnamon as I just don't like that spice with meat. The first time I made them with pork, but have since made them with chicken instead and they are delicious!

These were terrible. They were dry and had no flavor. I'd give them zero stars if I could.

These were good and despite the word quinoa in the name I got my husband to eat them. I would add more garlic next time. The cayenne really made these stand out.

I substituted mashed garbanzo beans for the pork and they turned out nicely. I also added some oats to make more of a "meaty" texture and some spirilina (a pure protein) for a healthy boost. Heated up in spaghetti sauce and serve over noodles.

I was really excited about making this recipe, but have to agree with the first reviewer and felt that the meatballs were very dry and lacked flavor. Unfortunately i'll be looking for another meatball recipe.

These were amazing!! I expected them to be ok, but the spices were fantastic. I did include the salt, but the cayenne an the pork were the real stars. I would definitely make this again.

Great recipe. Followed it but omitted the cinnamon and added a little salt. Recommend using the pork. Took these as a appetizer to a card game and they were devoured. Everyone wanted the recipe. Served it with a traditional cocktail meatball sauce instead of marinara. Meatballs were super tasty on their own though. I will definitely make these again.

I used the pork. I got 20 meatballs out of the recipe. It turned excellent; very moist. Not dry at all. I did add basil. I would allow more prep time than called for in the recipe.

I followed another review and cooked with ground beef rather than the pork (although I will try pork next time). Beef was good, definitely lacked some flavor. Could have used basil, maybe more garlic, and some parmesan cheese thrown in the mixture. I also will make without the cinnamon next time. Even just a little bit went too long a way.

I substituted ground beef for pork, but followed the recipe otherwise. The mix was really wet prior to baking, but they baked up just fine, with a nice, savory flavor.

Meatballs were very dry. Flavor was not pleasing either....not sure why. The spice combination plus the dense texture did not appeal.