WIAW 59: 3 Delicious, Colorful Dinner Entrees

buffalo meatballs

Happy Wednesday everyone! Hopefully you are all having a fantastic week so far. It’s only going to get better from here on out, right? It’s been a little cooler here this week (but is supposed to be back in the 80s today) and the sun has been shining brilliantly. We got snow out west so the peaks are beautifully capped with a white dusting. I really can’t complain!

I had some pretty delicious dinners over the weekend and wanted to share all three with you today (starting with Sunday and working backwards).

Sunday’s dinner was inspired by Tiffany telling me about the quinoa meatballs she was going to make (the recipe is on her blog and is on my list!). I made my own with quinoa but used buffalo instead of beef and kept the spices on more of an Italian theme. Since I’m obsessed with my spiralizer, I served the meatballs over a bed of zucchini “spaghetti” and marinara sauce.

buffalo meatballs

The meatballs were made with 1/2 lb. ground buffalo, 1/4 c. dry quinoa (which was then cooked), 1/4 c. each shredded zucchini & carrot, 1 egg, 1/3 c. breadcrumbs, 1 egg, oregano, garlic, salt and pepper. I baked them for about 20 minutes at 350˚.

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