Korean BBQ Meatballs,Quinoa and Veggie Casserole

Name: Korean BBQ Meatballs,Quinoa and Veggie Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
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

Contributor: Nicole Irish

If you're searching for an easy, healthy meal, this Korean meatball, veggie and quinoa dish is for you!

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 quinoa, sweet potatoes, zucchini, peppers and meatballs is a delicious way to provide nutrients in one easy casserole dish!

Modify ingredients to taste

This recipe can easily be modified to your taste of just 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

Korean BBQ Meatballs,Quinoa and Veggie Casserole

Recipe by The Pink PodiumCourse: MainDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour

10

minutes

If 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).
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 rotating frequently. Reduce heat to low and add 1/4 cup korean bulgogi making sure to cover each meatball with sauce. Cover and simmer on low for 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.
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 small bowl.
Pour the mixture over the vegetables in mixing bowl until all are covered.
Prepare casserole
Grease the bottom of a casserole dish.
Spread the quinoa in the dish and layer with vegetables. Add the meatballs and sauce remaining in the pan. Top with feta cheese.
Cover casserole and bake for 35 minutes or until vegetables are tender.