These are fairly large and entrée-sized. If you want them smaller, reduce the cook time by a few minutes.

Ingredients

　　1 1/2 pounds lean ground beef (85 percent lean)

　　1 cup cooked quinoa

　　1 cup fresh flat-leaf parsley, finely chopped, plus more for garnish

　　1/2 cup fresh mint, finely chopped

　　1 egg, lightly beaten

　　2 cloves garlic, finely chopped

　　1/2 cup 1 percent milk

　　1 1/2 teaspoons salt

　　1/2 teaspoon freshly ground black pepper

　　1/4 teaspoon allspice

　　Parchment paper

　　In a bowl, mix together all ingredients until combined. Cover with plastic wrap and refrigerate at least 1 hour, up to 24 hours. Heat oven to 425°F. Form meat mixture into 24 oval balls (about 3 tablespoons each). Arrange on 2 cookie sheets lined with parchment paper. Bake 8 minutes; turn and bake 10 minutes more. Garnish with parsley if desired; serve.

Nutrition Per Serving

　　14 g fat

　　5 g saturated fat

　　7 g carbohydrate

　　1 g fiber

　　18 g protein

　　#### Nutritional analysis provided by Self