Make & Freeze Quinoa Chickpea Meatballs

Name: Make & Freeze Quinoa Chickpea Meatballs
Total time: 1 h 10 min
Yield: 24 meatballs
Ingredients: ½ cup uncooked quinoa; 1 cup vegetable broth; ¼ cup minced onion; ½ cup minced carrot; ½ cup raw walnut halves; 1 15-ounce can chickpeas, drained and rinsed; ¼ cup panko breadcrumbs; ¼ cup all-purpose flour; ½ teaspoon salt; ½ teaspoon dried parsley; ¼ teaspoon dried oregano; ¼ teaspoon dried basil; 2 cloves garlic; 2 large eggs; 1 tablespoon tomato paste; 1 ½ teaspoons vegetarian Worcestershire sauce; cooked pasta; tomato sauce; Chopped fresh basil and / or shredded cheese

User Reviews

4.8

12 reviews

Excellent

Total Time
1 hr 10 mins
Servings
24 meatballs
Calories
45 kcal
Course
Main Course
Cuisine
American

Make & Freeze Quinoa Chickpea Meatballs

Omar Parker

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Freezer-friendly vegetarian meatballs filled with quinoa, chickpeas and walnuts.

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Ingredients

Servings

For the meatballs:

½ cup uncooked quinoa rinsed
1 cup vegetable broth
¼ cup minced onion
½ cup minced carrot
½ cup raw walnut halves
1 15-ounce can chickpeas, drained and rinsed
¼ cup panko breadcrumbs
¼ cup all-purpose flour
½ teaspoon salt or to taste
½ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon dried basil
2 cloves garlic minced
2 large eggs
1 tablespoon tomato paste
1 ½ teaspoons vegetarian Worcestershire sauce

For serving:

cooked pasta
tomato sauce
Chopped fresh basil and / or shredded cheese

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Instructions

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
Add the quinoa and broth to a small saucepan. Bring the mixture to a boil, cover, then reduce the heat and simmer for about 15 minutes, until the liquid is absorbed. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork. Transfer the quinoa to a large bowl, along with the onion and carrot.
Add the walnuts to the bowl of a food processor. Process until finely ground (but not so far that it turns into a paste). Add the ground walnuts to the bowl with the quinoa. Next, add the chickpeas to the bowl of the food processor. Process until about half are pureed, but the rest still have some texture. Add the chickpeas to the large bowl, along with the breadcrumbs, flour, salt, parsley, oregano, basil and garlic. Mix until well combined. Taste and season with additional salt, if needed. Add the eggs, tomato paste and worcestershire to a small bowl and beat together with a fork. Pour the egg mixture into the large bowl and stir until well-combined.
Form the mixture into balls about 1 ½-inches in diameter and place them on the prepared baking sheet. Bake for about 25 to 30 minutes, until firm and lightly browned. Serve as desired.

Nutrition Information

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Calories 45kcal (2%) Carbohydrates 5g (2%) Protein 2g (4%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 14mg (5%) Sodium 69mg (3%) Potassium 61mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 477IU (10%) Vitamin C 1mg (1%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24meatballs

Amount Per Serving

Calories 45 kcal

% Daily Value*

Calories	45kcal	2%
Carbohydrates	5g	2%
Protein	2g	4%
Fat	2g	3%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	14mg	5%
Sodium	69mg	3%
Potassium	61mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	477IU	10%
Vitamin C	1mg	1%
Calcium	10mg	1%
Iron	1mg	6%