Make & Freeze Quinoa Chickpea Meatballs
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
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Freezer-friendly vegetarian meatballs filled with quinoa, chickpeas and walnuts.
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Ingredients
For the meatballs:
- ½ cup quinoa rinsed, uncooked
- 1 cup vegetable broth
- ¼ cup onion minced
- ½ cup carrot minced
- ½ cup walnut halves raw
- 1 chickpeas 15-ounce can, drained and rinsed
- ¼ cup panko breadcrumbs
- ¼ cup all-purpose flour
- ½ teaspoon salt or to taste
- ½ teaspoon parsley dried
- ¼ teaspoon oregano dried
- ¼ teaspoon basil dried
- 2 cloves garlic minced
- 2 egg large
- 1 tablespoon tomato paste
- 1 ½ teaspoons vegetarian Worcestershire sauce
For serving:
- pasta cooked
- tomato sauce
- basil chopped fresh basil; and/or shredded cheese
- cheese chopped fresh basil; and/or shredded cheese
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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