Looking for a delicious and healthy meal that will satisfy your cravings without the meat? Say hello to Zucchini Quinoa Meatless Meatballs! These flavorful, plant-based bites are not only easy to make but also packed with nutrients, making them the perfect addition to your dinner table or a tasty snack. Imagine sinking your teeth into a crispy, golden-brown meatball that's bursting with the goodness of quinoa and zucchini—your taste buds will thank you! Ready to impress your family and friends with this vegan delight? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup cooked quinoa
- 1 medium zucchini, grated
- 1/2 cup breadcrumbs
- 1/4 cup nutritional yeast
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing the quinoa if it's not already cooked. Rinse 1/3 cup of dry quinoa under cold water, then combine it with 2/3 cup of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the quinoa is cooking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Grate the medium zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is crucial to prevent the meatballs from becoming soggy.
- In a large mixing bowl, combine the cooked quinoa, grated zucchini, breadcrumbs, nutritional yeast, chopped parsley, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined. The mixture should be moist but hold together when formed into balls.
- Using your hands, form the mixture into meatballs, about 1 to
- 5 inches in diameter. Place the formed meatballs on the prepared baking sheet, ensuring they are spaced apart to allow for even cooking.
- Once all the meatballs are formed and placed on the baking sheet, drizzle a little olive oil over them or spray with cooking spray for a crispy texture. Optionally, you can sprinkle a bit more salt and pepper on top.
- Bake the meatballs in the preheated oven for 20-25 minutes, flipping them halfway through to ensure they are golden brown and cooked evenly on all sides.
- After baking, remove the meatballs from the oven and let them cool for a few minutes. They can be served immediately with your favorite marinara sauce and pasta, or enjoyed on their own as a tasty snack.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Tips
- Prep Ahead: To save time, cook your quinoa a day in advance and store it in the fridge. This way, you can whip up these meatballs in no time!
- Zucchini Drainage: Don’t skip the step of squeezing out the excess moisture from the grated zucchini. This is key to achieving the perfect texture and preventing sogginess in your meatballs.
- Customize Your Flavors: Feel free to experiment with different herbs and spices. Adding a pinch of red pepper flakes can give your meatballs a delightful kick!
- Bake for Crispiness: For an extra crispy exterior, drizzle a bit of olive oil over the meatballs before baking, or use a cooking spray. This will help them achieve that golden-brown perfection.
- Serving Suggestions: These meatballs pair beautifully with marinara sauce over pasta, or you can serve them in a sub for a hearty meatball sandwich. They also make great appetizers served with toothpicks!
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage. They reheat wonderfully in the oven or microwave!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 8g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
