Vegetarian Quinoa Meatballs

15 INGREDIENTS • 8 STEPS • 50MINS

Vegetarian Quinoa Meatballs

These Vegetarian Quinoa Meatballs are loaded with quinoa, eggplant, spinach, and almond meal - bursting with flavor, you won't even miss the meat!!
Love This Recipe?
These Vegetarian Quinoa Meatballs are loaded with quinoa, eggplant, spinach, and almond meal - bursting with flavor, you won't even miss the meat!!
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

50MINS

Total Time

Ingredients

Servings
6
us / metric
Quinoa
1/2 cup
Quinoa
cooked according to package directions
Coconut Oil
1 tsp
Coconut Oil
Red Bell Pepper
1/2
Red Bell Pepper
Sweet Onion
1/2
Sweet Onion
Eggplant
1 cup
Chopped Eggplants
peeled
Fresh Baby Spinach
3 cups
Chopped Fresh Baby Spinach
Fresh Herbs
2 Tbsp
Chopped Fresh Herbs
Almond Meal
1/2 cup
Almond Meal
Garlic Powder
1/2 tsp
Garlic Powder
Onion Powder
1/2 tsp
Onion Powder
Dried Oregano
1/2 tsp
Dried Oregano
Parmesan Cheese
4 Tbsp
Grated Parmesan Cheese
Egg
1
Egg
Sea Salt
1/2 tsp
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
157
Fat
8.0 g
Protein
7.1 g
Carbs
15.5 g
Love This Recipe?
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Author's Notes

If you don't have eggplant, try substituting it with mushrooms.

When forming the "meatballs", the mixture will seem very sticky, this keeps them moist, they will firm up once baked, don't worry about the stickiness!

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Cook the Quinoa (1/2 cup) per package's instructions. Finely dice the Red Bell Pepper (1/2) and Sweet Onion (1/2). Peel and chop the Eggplant (1 cup). Grate the Parmesan Cheese (4 Tbsp).
step 2 Cook the Quinoa (1/2 cup) per package's instructions. Finely dice the Red Bell Pepper (1/2) and Sweet Onion (1/2). Peel and chop the Eggplant (1 cup). Grate the Parmesan Cheese (4 Tbsp).
step 3
Spray large nonstick skillet with Coconut Oil (1 tsp). Heat skillet over medium-high heat, and sauté diced pepper and onion for 5-7 minutes.
step 4
Add in the peeled and chopped eggplant and sauté for another 3-5 minutes. Lastly, add in Fresh Baby Spinach (3 cups) and continue to sauté until spinach is wilted. Remove skillet from heat and set aside.
step 5
Add cooked quinoa to a large mixing bowl. Add in sautéed veggies and gently stir. In small bowl, mix Almond Meal (1/2 cup), Garlic Powder (1/2 tsp), Onion Powder (1/2 tsp) and Dried Oregano (1/2 tsp).
step 5 Add cooked quinoa to a large mixing bowl. Add in sautéed veggies and gently stir. In small bowl, mix Almond Meal (1/2 cup), Garlic Powder (1/2 tsp), Onion Powder (1/2 tsp) and Dried Oregano (1/2 tsp).
step 6
Add in the Fresh Herbs (2 Tbsp), almond mixture, parmesan, Sea Salt (1/2 tsp) and Ground Black Pepper (to taste) to quinoa and veggies. Stir to evenly distribute. Lastly, add in the Egg (1) and gently mix until combined.
step 6 Add in the Fresh Herbs (2 Tbsp), almond mixture, parmesan, Sea Salt (1/2 tsp) and Ground Black Pepper (to taste) to quinoa and veggies. Stir to evenly distribute. Lastly, add in the Egg (1) and gently mix until combined.
step 7
Take heaping spoonful of mixture into your hand and roll into “meatball” form and place on a greased baking sheet. Continue to do this until all meatballs have been formed. Bake the meatballs for 25 to 30 minutes, or until slightly golden.
step 7 Take heaping spoonful of mixture into your hand and roll into “meatball” form and place on a greased baking sheet. Continue to do this until all meatballs have been formed. Bake the meatballs for 25 to 30 minutes, or until slightly golden.
step 8
Enjoy as an appetizer, with your favorite marinara and pasta, spaghetti squash or as a meatball sandwich!
step 8 Enjoy as an appetizer, with your favorite marinara and pasta, spaghetti squash or as a meatball sandwich!

Tags

Appetizers
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Summer
Vegetables
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