Quinoa Meatballs

A REMAKE OF ONE OF OUR CLASSICS

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The original post went a little something like this:

As you’ve possibly read from one of my previous posts, I’ve been craving spaghetti and meatballs, for about a couple months now.  For some reason though, I couldn’t bring myself to T-train over to the North End, and give away $50 to eat what I knew I could make at home (the way I loved) with less than 10 ingredients from my pantry. And because I couldn’t afford to make an entire evening out about spaghetti and meatballs, I knew I’d have to figure out a way to satisfy this persistent craving, AND meet the non-meat requirements of my meatless man.  So I made a meatball, as close to the one I was craving as possible.  And let me tell you, I’d be smart to have it boxed and sold in stores.  Sadly, I never got an MBA, so I’m just sharing it here instead. Essentially it’s just a ball of cooked quinoa held together with eggs and breadcrumbs.  Together it makes an incredible texture that’s super satisfying and of course, super delicious.
 
 

YOU CAN FIND THE ORIGINAL RECIPE HERE

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And If you want amazing meatballs the meat-less way, stew the quinoa balls in a crockpot with your favorite marinara sauce for a few hours to make them even more tender and juicy.  And it tastes even BETTER if, when after they’ve cooked in the crockpot, you let them marinate longer in the fridge overnight. 
 

 

 

 

 

 

 

 

 

 

 

 

BUT I JUST TWEAKED THE RECIPE SO IT’S EVEN BETTER!

–Plus, there’s a recipe that you can print out for your convenience now. 🙂

Don’t pretend like they’re not calling your name! 

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Quinoa Meatballs
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A remake of our favorite veggie meatballs jam-packed with protein!
Servings
8 people
Cook Time
90 minutes+
Servings
8 people
Cook Time
90 minutes+
Quinoa Meatballs
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A remake of our favorite veggie meatballs jam-packed with protein!
Servings
8 people
Cook Time
90 minutes+
Servings
8 people
Cook Time
90 minutes+
Ingredients
Quinoa
Pasta Sauce
Servings: people
Instructions
Cook the Quinoa
  1. Add the quinoa, water, olive oil, and sea salt to a medium saucepan over high heat. Bring to a boil and let cook until all water is dissolves, stirring constantly --My trick is to not allow the seeds to bloom, because they will cook later in the marinara sauce.
Saute the onions
  1. While the quinoa is cooking, heat the olive oil in a small skillet. Add onions and cook for 2 minutes, stirring constantly. Then add the garlic and oregano and cook until fragrant.
Make the Meatballs
  1. Preheat the oven to 425 degrees, line a baking sheet with parchment and drizzle liberally with olive oil.
  2. In a large bowl combine the basil, parsley, eggs, breadcrumbs, and flaxseeds. Add the cooked onions and garlic, and the cooked and cooled quinoa, and mix with your hands until the mixture holds together without separating once balled in your fist. Salt to taste.
  3. Roll the mixture into 1 and 1/2 inch balls and place them on the baking sheet. Roll them in the olive oil and bake until browned and crunchy, about 30 minutes. They should be slightly hard and almost dry, if not, cook a little longer.
  4. Once the meatballs have cooked through, add them to a crockpot with your favorite marinara and cook on low for 3-5 hours. These taste even better the next day when they're reheated!
Recipe Notes

I usually sauté about 1/4 cup of olive oil with fresh oregano, sliced garlic, and crushed red pepper flakes and add that to cans of plum tomatoes.  After stewing I season with sea salt and a little pinch of cane sugar to balance the acidity of the tomatoes.

I found the gluten-free breadcrumbs in the specialty section of the grocery store. You can certainly make your own if you cant find these by toasting gluten free bread and adding a tsp or two of Italian seasoning. 

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3 thoughts on “Quinoa Meatballs

  1. Oh these look amazing! Sometimes my best recipes come from adapting what I have made before to suit what is left over in the fridge or cupboard – forces us to be a little more creative and change things up! Gorgeous photos too – I just want to dig my fork into the plate of meatballs <3

  2. Total comfort food, Jerrelle and I get it! After going veg over 13 years ago, meatballs were on my radar! And my meat eating husband loves them too… a win/win for sure! These look sublime and I love your suggestion of simmering the balls in a crockpot. They certainly look saucy! Thank you for sharing your fabulous recipe!

    1. Yay!! I’m soo happy you Approve Traci! Means everything from you. I think it’s so funny how we all experience that need to compromise over our shared dinners nowadays, looks like I have a lot of recipes I could learn from you since you’ve been doing it even longer! 🙂

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