Ingredients
Scale
- 1 c. quinoa rinsed
- 2 c. water
- 1/2 tsp. salt
- 3 eggs
- 3/4 c. grated parmesan
- 2 tsp. Italian seasoning
- 1 c. pizza sauce plus more for dipping if desired
- 12 Farm Rich frozen meatballs any variety
- 1 1/2 c. mozzarella cheese
Instructions
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Bring quinoa, water, and salt to a boil in a small saucepan. Cover, and reduce heat to low. Cook for 20 minutes. Remove cover, fluff with a fork, and allow to cool. (I cooked my quinoa in the morning and left it on the stovetop until I was ready to make the pizza cups.)
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Preheat oven to 375 degrees F. Spray a muffin tin generously with cooking spray.
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In a medium bowl, beat egg, and stir in parmesan, Italian seasoning, and cooked quinoa. Stir until well combined.
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Place 1/4 c. of quinoa mixture in each muffin cup. Scoop a tablespoon of pizza sauce in a round-bottom measuring spoon, and press the bottom of the spoon into the quinoa to make a little well. Fill with the sauce. Repeat for all 12 cups.
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Press a frozen meatball into the sauce for each pizza cup. Sprinkle about a tablespoon of cheese over the top of each meatball, and bake in preheated oven for 30 minutes. Carefully sprinkle a little more cheese on top of each one for the last 10 minutes of baking if you like extra cheese.
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Allow muffin cups to cool almost completely in muffin tin. Run a knife along the edge of each pizza cup, and carefully lift out of the muffin tin. Serve with more warm pizza sauce for dipping if desired.
Notes
As a shortcut, you could simply spread the quinoa mixture into the bottom of a 9 x 13″ baking dish sprayed with cooking spray. Make straight lines of indentations filled with pizza sauce and meatballs, and sprinkle cheese over the entire casserole.
- Prep Time: 60
- Cook Time: 30
- Category: Italian