Quinoa, Parmesan & Panko make these meatballs everything you love about their meaty sisters. Tender but firm, crispy on the outside and soft on the inside. Packed with nutrients and flavour provided by spinach, mushroom and red pepper.
If the thought of having meat-less meatballs sounds iffy to you, I get you. The biggest issue with meatless options for me is texture and consistency. No one wants a mushy ball spoiling their gorgeous pasta. But these are absolutely addictive to anyone who is lucky enough to cross their paths. The true hero of these veggie balls? Quinoa! The super food provides the perfect bounce you need in your ball while making them super moist and juicy.
These will quickly become a staple in your veggie OR carnivorous lifestyle. Eat them atop your favourite spaghetti and marinara sauce, or make yourself a melty meatball sandwhich (mouth watering right now).
The Tastiest Vegetarian Meatballs Recipe (makes 12 large balls)
- 1/2 cup uncooked quinoa
- 1/2 cup red pepper, diced
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 5 ounces white mushrooms, diced
- 3 heaping cups baby spinach
- 2/3 cup Panko crumbs
- 4 tablespoon parmesan cheese
- 1 egg lightly beaten
- 3 tablespoons fresh parsley, chopped
- teaspoon thyme
- teaspoon basil
- lots of salt and pepper
- Preheat oven to 375 F and prepare baking sheet with tin foil
- On medium heat, sautee onion, garlic, red pepper and mushroom for about 7 minutes.
- Toss in baby spinach, and sauté with vegetables until completely wilted. Remove and set aside to cool
- In medium bowl, combine cooked quinoa, satueed vegetables, panko, parmesan, and herbs.
- Mix in beaten egg. Season meatball mix generously with salt and pepper.
- Using your hands, scoop out mixture into something about the size of a golfball. Smaller or bigger works too. Roll with your hands if you want the perfect sphere.
- Bake the meatballs for about 25 minutes, until they are lightly browned on the outside.