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Quinoa Balls with Pine Nuts and Raisins
This recipe for quinoa balls with pine nuts and raisins are vegetarian meatballs adapted from my favorite Mediterreanean-inspired lamb meatballs with pine nuts and raisins. Serve these quinoa balls with a creamy herb lemon tahini sauce, homemade pita, and a pumpkin couscous salad, and you've got a Mediterranean meal.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 6
Calories: 234 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 1 can (15 ounces) white beans rinsed and drained
- 2 cups cooked quinoa from about 1 cup uncooked
- ½ cup raisins coarsely chopped
- ¼ cup pine nuts toasted and cooled
- ¼ cup chopped cilantro
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin powder
- ½ teaspoon Coriander
- ¼ teaspoon ground cloves
- ¼ teaspoon ground black pepper
- 2 eggs lightly beaten
Instructions
- Turn on the oven to 375°F. Put the drained white beans on a rimmed baking sheet in a single layer and bake for about 15 minutes until lightly toasted and dried. Let cool and then partially mash in a large bowl, leaving some pieces of bean. You can use this baking sheet for baking the quinoa balls.
- Add all of the remaining ingredients except for the eggs in into the bowl with the beans. Stir to mix.
- Add the lightly beaten eggs to the bowl and stir in completely.
- Line a baking sheet with parchment paper, and then use a medium cookie scoop or your hands to shape about 24 firmly-packed, golf ball-sized balls. Cook them on the parchment paper for about 20 minutes until lightly browned.
Cup of Yum
Notes
- This recipe makes about 2 dozen quinoa balls.
- Use a #40 cookie scoop or your hands to shape veggie balls that are about one and a half table-spoons in size. Wetting your hands will help them from sticking.
- If you have time, let the mixture rest in the refrigerator for 30 minutes or more.
- If you have time, let the mixture rest in the refrigerator for 30 minutes or more.
- Cooked quinoa balls can be stored in the refrigerator for up to three days or in the freezer for three to six months.
Nutrition Information
Serving
4quinoa balls
Calories
234kcal
(12%)
Carbohydrates
36g
(12%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
55mg
(18%)
Sodium
462mg
(19%)
Potassium
562mg
(16%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
217IU
(4%)
Vitamin C
2mg
(2%)
Calcium
71mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 234
% Daily Value*
| Serving | 4quinoa balls | |
| Calories | 234kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 462mg | 19% |
| Potassium | 562mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.