Quick + Easy + Nutritous
Sometimes finding a quick go-to meal that is also nutrient-dense can be a challenge. This dish can be prepared in 40 minutes and provides a variety of nutrients to help you meet your daily goals. The mixture of sweet potatoes, zucchini, peppers, and meatballs is a delicious way to provide nutrients in one easy casserole dish!
Serve with your choice of quinoa, Lotus Ramen noodles, Bonza Gluten-free pasta, or brown rice.
Modify ingredients to taste
This recipe can easily be modified to your taste for a change of pace! Swap the meatballs for pulled pork or chicken to maintain the high protein content. Some substitutes for the veggies include broccoli, cauliflower, eggplant, chickpeas, mushrooms, or any combination you may have on hand.
My favorite ingredient brands
Korean Bulgogi Sauce
Gluten-free grass-fed meatballs
Lotus Ramen Noodles
(Alternative to quinoa)
Korean BBQ Meatballs, Quinoa, and Veggie Casserole
Course: MainDifficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesIf you're searching for an easy, healthy meal, this Korean meatball, veggie and quinoa dish is for you! Combining korean style meatballs with sweet potatoes, zucchini, peppers and quinoa is a quick and tasty meal for the family.
Ingredients
12-15 small meatballs
1/2 cup beef bone broth
1/2 cup bulgogi sauce
2 cups of quinoa
2 cups of water
1 cup chopped bell peppers
2 medium sized zucchini sliced
2 medium sized sweet potatoes diced
1/2 cup sliced black olives
1/4 cup olive oil
2 tbsp lemon juice
salt and pepper to taste
1/2 cup feta cheese crumbled
Directions
- Preheat oven to 375 degrees (F).
- Preparing vegetables
- Chop peppers into thin slices, peel and dice sweet potatoes, and slice zucchini. In medium mixing bowl, add prepared vegetables and black olives.
- Mix olive oil, salt, pepper, lemon juice, and 1 tbsp of Korean bulgogi in a small bowl.
- Pour the mixture over the vegetables in a mixing bowl and mix until all are covered.
- Grease the bottom of a casserole dish.
- Cover casserole and bake for 35 minutes or until vegetables are tender.
- Cooking Meatballs
- Over medium heat, warm pre-cooked meatballs, adding 1/4 cup beef bone broth for added flavor. Cover and heat for 10 minutes while rotating frequently. Reduce heat to low and add 1/4 cup Korean bulgogi, making sure each meatball is covered with the sauce. Cover and simmer on low for 8-10 minutes.
- Cooking Quinoa
- Bring water to a boil and add quinoa. Cook over medium heat for 12 minutes or until translucent and tender. OPTION: Use Lotus Ramen Noodles or brown rice in place of Quinoa
- Finishing casserole
- Once the vegetables are tender, remove the dish from the oven. Add the quinoa to the vegetable casserole dish and fold. Add the meatballs and remaining sauce in the pan to the casserole. Top with feta cheese. OPTION: You may choose to pop the casserole back in the oven for 3-4 minutes to melt the feta cheese.
