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Quinoa Meatballs

April 13, 2016

We have always wanted to learn how to make our own meatballs. There are so many recipes and varieties out there! We try to incorporate #MeatlessMondays as well as a few other meatless days during the week. When I came across this recipe on Pinterest via Pumpkin & Peanut Butter I had to try it.

These quinoa meatballs can be made ahead, eat them cold on the side of a salad or warm them up a bit with some pasta, spaghetti squash, veggies, etc…the possibilities are endless. Not to mention that they are so easy to make and you bake them after you form them - they come out with a bit of bite and sweetness from the tomato paste just like meaty- meatballs.

We have made these a few times over the past few weeks and with all of the combinations you can add them to, these are sure to be a hit in your household as well!

 

Here is the recipe for these delish Quinoa Meatballs:

 

Ingredients:

¾ cup of quinoa

2-3 tbsp of olive oil

2 clove garlic, minced

1 small yellow onion, diced

6 button mushrooms, diced finely

3 tbsp of tomato paste

1 tsp dried oregano

¼ cup fresh basil, chopped

1 tsp black pepper

Pinch of salt

 

Directions:

*For the ingredients, I did not have fresh basil on hand (can't wait to continue our outdoor garden with fresh basil), so I used dry basil: the first time I made this it was definitely a “spicy meatball” – in terms of me adding waaaayyyy too much spice. So after some trial and error, if you do not have fresh basil on hand, I used about 1/3 of a tsp of dried basil and about 1/2 tsp of dried oregano and it came out great!

 

1.Preheat oven to 400.

Cook your quinoa according to package directions.

 

*MEAL PREP TIP: We just made the whole package and used about 1 1/2 - 2 cups of it for this recipe and the rest we kept aside in the fridge – great to quickly add to another meal during the week! We always but this pack of quinoa from Walmart and it is only $3 per pack!

2. At the same time as your quinoa is cooking in a pot, cook your onion in a pan with olive oil for a few minutes on medium. Then add in the diced mushrooms and garlic, for another 5 minutes. The quinoa should be done. Set aside your pan.

Add the quinoa, tomato paste, spices and herbs. Stir it all together until everything is combined.

3. Form mixture into 1 ½ inch balls, place on parchment paper and bake in oven at 400 for about 20-25 minutes or until crispy.

*MEAL PREP TIP: MAKE THESE ON THE WEEKEND AND BAKE – STORE THEM IN A SEALED CONTAINER IN THE FRIDGE AND ADD THEM TO MEALS DURING THE WEEK

 

We have had this with a chickpea and tomato recipe (which I will be sharing very soon on the blog – stay tuned!) also with spaghetti, this one in particular is from Walmart’s Gluten Free line and is delicious!

We top our spaghetti with our HOMEMADE TOMATO SAUCE which you can find here and voila – dinner is served!

You can also serve these with some spaghetti squash, zucchini noodles (yum) or any other veggies, or have them in a wrap or add to a salad the next day for lunch. They have a nice bite, the colour and texture is just like the "meaty"- meatballs and they can be made ahead and eaten cold – which provides many meal options.

 

A great pairing with a glass of our HOMEMADE WINE = delicious!

Enjoy and please let us know if you try this recipe and what you think?! Bet you can’t eat just one. We sure can’t!

 

 

 

 

 

 

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