This recipe is for all lovers of food – vegetarians and non-vegetarians alike. Let me start off by saying that I have never been a huge fan of spaghetti and meatballs or even marinara sauce for that matter (my apologies to all the die-hard Italians out there). This recipe intrigued me nevertheless. Truthfully, I think I would eat just about anything that involves zucchini, but I digress…
These “meatballs” are very easy to make, and I am amazed at how flavorful they are. Quinoa, zucchini, onion, garlic, tomato paste, whole wheat bread crumbs, parsley, and eggs. That’s it! Simple, right? I put mine over some whole wheat angel hair pasta with store-bought organic vodka sauce. I’m still too lazy to make my own pasta sauce – maybe one day! Anyways, check these bad boys out…
Like I said, extremely flavorful and completely delicious! Great recipe to show non-vegetarians that vegetarian meals can still be tasty and filling. Honestly, I enjoyed these more than any meatballs I’ve ever tasted. Now, go make them!
Quinoa Zucchini “Meatballs”
*I halved this recipe and still got 10 meatballs out of it.
1 cup cooked quinoa
1 tsp olive oil
1 small chopped onion
3 minced garlic cloves
1 cup finely diced zucchini
1 tsp oregano
2 tbsp tomato paste
1 egg white
1/2 cup whole wheat bread crumbs
Salt and pepper
1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil.
2. Heat olive oil in a skillet over medium heat. Add the onions and garlic and cook for 5-6 minutes until fragrant and softened.
3. Add the zucchini, oregano, tomato paste, salt, and pepper. Cook for 2-3 minutes until zucchini softens. Taste and adjust seasoning if needed.
4. Add zucchini mixture to a bowl with the quinoa and stir to combine.
5. Add the eggs, whole wheat bread crumbs, and more salt/pepper if needed.
6. Roll into 16 meatballs, about 1 rounded tablespoon each, and place on the baking sheet.
7. Bake for 12 minutes on the first side. Flip over and bake for 10 more minutes.
Source: Slender Kitchen