Now that I am recently self-employed I have been spending my first week of freedom melting in my house. I was tempted to go to Barre class twice in one day because it was a nicely air conditioned environment. I would have really regretted that one. I can only do so much shaking and pulsing…
I have been trying out a few new meatless options for my vegan/vegetarian clients and honestly, it hasn’t been as tough as I had thought it would be! These meatless quinoa meatballs are quite a tasty alternative to the original meatball. They are just as filling, hold together well, and have great texture. I bet even the biggest meat lovers would swoon for these meatless ones.
They are great served with hot marinara or can be eaten as is for a solid snack full of with complete proteins and fiber. So make your choice or have them both ways!
These can also be made vegan by disregarding the parmesan sprinkle and subbing the egg white for a vegan binding agent (egg replacer, flaxseed & water, or just water).
So many options, so many ways to enjoy them!
Gluten-Free Quinoa Meatless Meatballs
1 ½ cups cooked quinoa
1 cup cooked green lentils, very tender and well drained
¼ cup diced red bell pepper
½ cup diced onion
2 cloves garlic, minced
½ – ¾ cup gluten free bread crumbs or whole wheat panko bread crumbs
1 tablespoon freshly chopped flat parsley leaves
1 tablespoon freshly chopped oregano
1/2 teaspoon freshly ground black pepper
¼ tsp smoked paprika
1/4 tsp salt, or to taste
¼ teaspoon cayenne pepper
1 egg white (for vegan add 2-3 teaspoons water)
2 tablespoons olive oil
Marinara sauce, optional
Grated parmesan cheese, optional
Preheat oven to 400 F.
Cook quinoa and lentils according to their packages, in separate pots as their cook-time will vary.
In a large non-stick skillet add 1 tablespoon olive oil, and with medium heat and sauté diced onions and bell pepper until tender about 4 minutes, add garlic, parsley and oregano and sauté one more minute.
When lentils and quinoa are done, be sure they are well drained and slightly cooled before handling.
In a large mixing bowl combine sautéed onion, garlic, parsley and oregano along with remaining ingredients, except the remaining oil and optional toppings. Use either a potato masher or fork and mash the ingredients until the lentils are well mashed and everything is combined. Using a cookie scoop (mine is 1 ½ Tbsp) or using your hands, shape into 1 ½ inch (meatless) quinoa meatballs and place on a cookie sheet.
Add remaining 1 tablespoons oil to a large non-stick skillet, heat to medium-low and add quinoa meatballs. Brown meatballs, turn over and brown on the other side. Cook until browned on most sides, about 8-10 minutes. Remove from skillet and place back on the cookie sheet and bake in the oven for another 8-10 minutes until fully heated through and slightly crisp!
You can eat them as is for a solid protein snack, or you can serve with hot marinara and a sprinkle of parmesan cheese, if you’d like to indulge a bit!
From the Little Yellow Kitchen,
Author Information: Chrissy & Lauren, San Diego, CA
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