Freezer-Friendly Spicy Honey BBQ Quinoa Meatballs

Spicy BBQ Quinoa Meatballs

Freezer-Friendly Spicy Honey BBQ Meatballs. Some title, huh? It’s a big mouthful for a delicious little bite. I have a confession. I’m totally a quinoa newbie. I know, it’s been around forever…sometimes I’m a little late to the party on these things. Apparently I take my food cues from Costco, because the last time I was there I picked up a giant bag of quinoa! Meatballs seemed like as good a place as any to start experimenting with my new ingredient:-)

Spicy BBQ Quinoa Meatballs-2

Here’s what I loooove about these meatballs.

  • They are a perfect mix of sweet and spicy. When I first tried them I thought they might have a little too much kick for my kiddos, but they did fine! If you’re concerned about spiciness, you can 1/2 the red pepper flakes.
  • My whole family liked them. Which happens far less than I’d care to admit.
  • That freezer-friendly part? Yes. Wonderful. The freezer meal is my friend. Just place them uncooked (with the sauce) in a freezer zip-loc bag and thaw and bake when ready! This recipe makes a large batch so I was able to freeze half and bake half.

Freezer-Friendly Spicy Honey BBQ Quinoa Meatballs
These sweet and spicy little meatballs are a perfect weeknight meal. They freeze beautifully. So you can have homemade meatballs anytime!
  • 3 pounds ground beef
  • 2½ cups quinoa, cooked
  • ½ cup diced onion
  • ½ cup diced carrot
  • ¼ cup barbecue sauce (your favorite!)
  • ¼ cup mayo (we used Vegenaise)
  • 1 tablespoon garlic, minced
  • 1½ teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon jerk seasoning
  • ½ teaspoon red pepper flakes
  • Sauce:
  • 1 cup barbecue sauce
  • 1 cup honey
  1. Whisk together barbecue sauce and honey to make the sauce. Set aside.
  2. Combine all ingredients in a bowl and mix well, I find with meat mixtures that clean hands work the best.
  3. Form into meatballs.
  4. Bake @ 400 degrees for 20 minutes or until cooked through (I like to broil mine the last couple of minutes to develop a little crispness.
  5. Transfer to a serving dish and pour sauce over meatballs. You could also serve the sauce on the side - but I like my meatballs doused.
TO FREEZE: Place meatballs (I divide into two batches) into freezer bags. Pour in sauce. Freeze. When ready to serve: Thaw and bake as directed above.


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  1. Nancy says

    Sorry, Becky, but could you clarify on the quinoa? Is the 2 1/2 cups measured after cooking or before cooking? Thanks! Looks delicious & can’t wait to try it!

    • Becky says

      Nice catch Nancy. I was not that clear on that. It is 2 1/2 cups post cooked:-) It’s funny, I was so intimidated to cook quinoa, but I was pleased to find out that it is no harder to cook than a pan of rice!

  2. Nancy says

    Me, too! Very intimidated at first…until I actually did it! I think it’s the funny pronunciation that threw me off. 🙂


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