High Protein Classic Italian Meatballs
Elevate your weeknight dinner game with these High Protein Classic Italian Meatballs, a robust and nutritious twist on a beloved comfort food favorite. Packed with lean ground beef, savory Italian sausage, and protein-rich cooked quinoa, these meatballs strike the perfect balance between heartiness and health. Infused with aromatic garlic, fresh parsley, and a touch of parmesan cheese, each bite bursts with authentic Italian flavors. Sizzling in golden olive oil before simmering gently in a rich marinara sauce, these meatballs achieve a tender, juicy texture while remaining perfectly hearty. Ready in just 45 minutes, this versatile recipe pairs beautifully with pasta, zoodles, or a side of roasted vegetables, making it an irresistible and wholesome choice for family dinners or meal-prep success. Keywords: high protein meatballs, Italian meatball recipe, healthy meatball recipe, comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams lean ground beef
- 250 grams Italian sausage, casings removed
- 100 grams cooked quinoa
- 1 large egg
- 50 grams parmesan cheese, grated
- 60 grams breadcrumbs
- 3 cloves garlic, minced
- 30 grams fresh parsley, chopped
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 800 milliliters marinara sauce
Instructions
In a large mixing bowl, combine the lean ground beef, Italian sausage, cooked quinoa, egg, grated parmesan cheese, breadcrumbs, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix thoroughly using your hands until completely combined.
Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on a tray. You should have around 18-20 meatballs depending on size.
Heat olive oil over medium heat in a large skillet. Once the oil is hot, add the meatballs in batches, ensuring not to overcrowd the pan.
Brown the meatballs on all sides, which should take about 6-8 minutes per batch. They do not need to be cooked through at this stage as they will finish cooking in the sauce.
As each batch is browned, transfer the meatballs to a plate lined with a paper towel to drain excess oil.
In the same skillet, add the marinara sauce and bring it to a simmer over medium heat.
Gently add the browned meatballs to the simmering sauce, ensuring they are fully submerged.
Cover and let the meatballs cook in the sauce for an additional 15-20 minutes, or until they are cooked through and the internal temperature reaches 74°C (165°F).
Serve hot, over pasta or with a side of roasted vegetables, garnished with additional parsley and parmesan if desired.
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.6 g | 253% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 8932 mg | 388% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 21.8 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 816 mg | 63% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
