Honey-Balsamic Barbecue Meatballs

Honey-Balsamic Barbecue Meatballs (Gluten Free)

Honey-Balsamic Barbeque Meatballs (Gluten-Free)

I’ve always been a bit skeptical about meatballs.

Maybe it’s because they’ve generally been in spaghetti. Or that they tend to have pork in them. OR, the fact that every single ball of meat has cheese in it. Just. not. my. thing.

So when I put these bad boys on the menu last week, no one was more surprised than I was.

Uncooked Quinoa

Truth be told, I was curious as to how meatballs would taste with quinoa as a binder versus the breadcrumbs.

I was also rather impressed that the original recipe didn’t have an iota of cheese in it. A rare find in the meatball world.

But the best part? The honey-balsamic glaze. That is what pushed me over the edge into I-must-try-these land.

Honey-Balsamic BBQ Meatballs (Gluten Free)

The verdict?

These were quick and easy—a very new necessity in my kitchen thanks to a very active and curious 4-month old.

They held together well (go quinoa!).

And they were incredibly tasty. That honey-balsamic barbecue sauce was the bomb-diggity.

Honey-Balsamic Barbecue Meatballs (Gluten Free)

Yields 4

Honey-Balsamic Barbecue Meatballs

Original Recipe can be found here .

10 minPrep Time

40 minCook Time

50 minTotal Time

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    For the Honey-Balsamic Barbecue Sauce:
  • 3/4 cup balsamic vinegar
  • 1/4 cup water
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 4 tbs honey
  • 1 tbs Worcestershire sauce
  • 1 tbs mustard
  • 1 clove garlic, minced or 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • For the meatballs:
  • 2/3 cup water
  • 1/3 cup uncooked quinoa, rinsed
  • 1 1/2lb ground beef
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tbs Worcestershire sauce
  • 1/4 tsp dried thyme
  • 1/2 tsp dried parsley or 1 tbs fresh
  • 1/4 tsp salt
  • 1/4 tsp pepper


    For the sauce:
  1. Combine balsamic vinegar through pepper in a saucepan and stir to combine.
  2. Bring to a boil over medium-high heat, stirring occasionally.
  3. Reduce heat and simmer, stirring occasionally, for 30-45 minutes or until sauce reduces by about half.
  4. For the meatballs:
  5. Preheat oven to 400°F.
  6. Line a rimmed baking sheet with foil. Place a cooling rack on top and coat generously with oil. Set aside.
  7. Bring water to a boil in a small saucepan.
  8. Add quinoa, cover with a lid, and reduce heat to medium-low.
  9. Cook until quinoa is tender, about 10 minutes.
  10. Fluff with a fork then cool slightly.
  11. In a large bowl combine ground beef, cooled quinoa, egg, garlic, Worcestershire sauce, dried thyme and parsley.
  12. Mix to combine using hands—it will be messy, but that's part of the fun.
  13. Roll beef mixture into balls (about 2-3 tbs each for 24 balls, less if you want smaller meatballs) and place on prepared cooling rack.
  14. Bake for 20-25 minutes, or until no longer pink in the center.
  15. Transfer to serving dish and serve with the honey-balsamic barbecue sauce. If you want them a bit more saucy, you could dunk the meatballs into the barbecue sauce prior to serving.
  16. Enjoy!

Allergen Information

Gluten Free, Dairy Free, Corn Free, Soy Free.



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Written by

Emily Levenson is a change agent. She is adept at creating change in her own life and inspires others to do the same. You can find her creating change on the blog, through the Nourish + Flourish podcast, and within the Propelle community.

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