Recipe Image
Servings:
6
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!!
Total Time
50min
4.7
7 Ratings
Author: Lemons and Basil
Servings:
6
Ingredients
•
1/2
cup
Quinoa
•
1
tsp
Coconut Oil
•
1/2
Red Bell Pepper
•
1/2
Sweet Onion
•
1
cup
Chopped
Eggplants
•
3
cups
Chopped
Fresh Baby Spinach
•
2
Tbsp
Chopped
Fresh Herbs
•
1/2
cup
Almond Meal
•
1/2
tsp
Simply Organic Garlic Powder
•
1/2
tsp
Simply Organic Onion Powder
•
1/2
tsp
Dried Oregano
•
4
Tbsp
Grated
Parmesan Cheese
•
1
Eggland's Best Classic Egg
•
1/2
tsp
Sea Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
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
Eggplants (1 cup)
. Grate the
Parmesan Cheese (4 Tbsp)
.
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.
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.
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)
,
Simply Organic Garlic Powder (1/2 tsp)
,
Simply Organic Onion Powder (1/2 tsp)
and
Dried Oregano (1/2 tsp)
.
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
Eggland's Best Classic Egg (1)
and gently mix until combined.
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.
8.
Enjoy as an appetizer, with your favorite marinara and pasta, spaghetti squash or as a meatball sandwich!
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!
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!
Nutrition Per Serving
CALORIES
157
FAT
8.0 g
PROTEIN
7.1 g
CARBS
15.5 g
