Description
Savory quinoa veggie balls packed with mushrooms and red peppers offer a delightful plant-based twist on traditional meatballs. Herbs and spices elevate these protein-rich bites, creating a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 150 g (5.3 ounces) mushrooms, chopped
- 1 red pepper, chopped
- 2 potatoes, diced
- ½ cup (100 grams) quinoa, cooked according to package instructions
- 1 onion, minced
Herbs and Spices:
- 2–3 garlic cloves, mashed
- 1 handful fresh parsley, chopped
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- Salt and pepper, to taste
Binding and Cooking Ingredients:
- 2 tablespoons sesame seeds
- 2 tablespoons vegetable oil (sunflower or other)
Instructions
- Sauté diced onions in a skillet over medium heat until they become translucent and release their aromatic essence.
- Introduce chopped red peppers to the skillet, allowing them to soften and develop a slight caramelization for approximately 2 minutes.
- Incorporate finely chopped mushrooms into the vegetable mixture, seasoning with salt and pepper. Continue cooking until the mushrooms release their moisture and become tender.
- Simultaneously, prepare a pot of salted water and bring it to a vigorous boil. Carefully add diced potatoes and cook until they reach a fork-tender consistency, approximately 5 minutes.
- Drain the potatoes and transfer them to a spacious mixing bowl. Mash the potatoes thoroughly using a fork until they achieve a smooth, uniform texture.
- Combine the sautéed vegetable mixture with the mashed potatoes, adding cooked quinoa, minced garlic, fresh parsley, sesame seeds, paprika, and a hint of cayenne pepper.
- Thoroughly blend all ingredients, ensuring an even distribution of flavors. Taste the mixture and adjust seasonings as needed to balance the overall profile.
- Preheat the oven to 400°F (200°C), preparing a lightly greased baking sheet.
- Using an ice cream scoop or clean hands, carefully shape the mixture into uniform, compact balls.
- Arrange the formed veggie balls on the prepared baking sheet, ensuring they are not touching.
- Bake for approximately 25 minutes, or until the exterior develops a golden, crispy exterior. Cooking time may vary slightly depending on individual oven characteristics.
- Remove from the oven and let cool for a few minutes. Serve alongside creamy mashed potatoes and a vibrant kale tabbouleh salad for a complete, nutritious meal.
Notes
- Crafted with love, these veggie balls transform simple ingredients into a mouthwatering plant-based delight.
- Bursting with earthy mushrooms, protein-packed quinoa, and sweet red peppers, each bite offers a symphony of textures and flavors.
- Perfectly crispy on the outside, tender on the inside, these balls are a game-changing alternative to traditional meatballs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg