Vegetarian Meatballs
Whether you're looking for a meat-free alternative to Italian meatballs or something new and delicious to try with quinoa, these tasty, toasty balls are a pleasure. Serve with your favorite low-sodium marinara sauce and a stir-fry of vegetables like eggplant and zucchini for a pasta alternative.
Nutrition
Calories: 206.4 kcalCarbohydrates: 20.4 gProtein: 9.7 gFat: 10.4 gSaturated Fat: 1.7 gCholesterol: 93 mgSodium: 119.4 mgPotassium: 656.7 mgFiber: 3.85 gSugar: 3.8 gCalcium: 94.3 mgIron: 3.6 mg
Ingredients
- 1/2 c. quinoa
- 1 c. low-sodium vegetable stock
- 6 lg. button mushrooms thinly sliced
- 1 T. olive oil
- 1/2 lb. baby spinach chopped
- 1/2 red pepper finely diced
- 1/4 c. onion diced
- 2 T. pine nuts
- 2 eggs
- 1/4 t. crushed red pepper
- 1/2 t. fresh oregano
- 1/2 t. fresh rosemary
Instructions
- 1. Preheat the oven to 400º F.
- 2. Cook quinoa according to package directions in the vegetable stock. Set aside to cool.
- 3. Heat the oil over medium heat and sauté mushrooms and onions until soft. When soft, add the spinach just until it wilts.
- 4. Combine the mushrooms, spinach, red pepper, onions, oregano, rosemary, crushed red pepper and pine nuts. Stir well.
- 5. Add the cooled quinoa and 1 egg. Shape the mixture into balls and place on a foil-lined baking sheet. Beat the remaining egg with a teaspoon of water and brush over balls.
- 6. Bake 20-30 minutes, until crispy and cooked through.