Spicy Beef Quinoa Patties or Meatballs

This recipe uses only 5 main ingredients!

Low in carbs and gluten-free, using locally ingredients and Asian spices where possible makes this a unique but tasty dish to make. Depends on your mood, you can make it into meatballs for starters or as patties for a mains or sandwiched between lettuce leaves or buns as a burger. Quick to make and you can roast them in the oven, grill them on a BBQ or pan fry them on the stove top! Get cooking now!

Spicy Beef Quinoa Patties or Meatballs


  • 500g Minced Beef
  • 1/2 cup cooked quinoa
  • 250g cut local English Spinach (Puay Leng) or spinach leaves
  • 1 onion, chopped
  • 1 beaten egg
  • 2 tsp cumin
  • 2 tsp curry powder
  • 2 tsp chili powder (less or more if you like it spicy)
  • Salt & Pepper


  1. Preheat oven to 180 C
  2. Soften onion in olive/coconut oil. Once light brown in colour, stir through chopped spinach. Once greens are wilted, remove from heat and let cool.
  3. Drain moisture from spinach and onion on a paper towel.
  4. Mix spinach into the meat mixture, add quinoa, all the spices and the beaten egg. Massage well with hands until you feel the mixture coming together, and stickier in texture.
  5. Mould the beef into patties, size of your choice. If you are making meatballs, then roll them into the palm of your hands.
  6. Place patties/ meatballs onto a baking try. Drizzle with olive oil.
  7. Roast in pre-heated oven for 12-15 minutes for the meat balls or up to 20-30 minutes for the patties.
  8. Serve them with chopped coriander and sweet chili sauce dip.


If you are entertaining, you can make the patties a few hours prior and keep them refrigerated until ready to cook. If you are doing food prepping, you can freeze the cooked patties at this stage and defrost them in the fridge 12-24 hours prior.

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