Swap out meatballs for a healthier alternative that’s no less satisfying – try these creamy quinoa and cheese bites instead! A flavorful fusion of textures and tastes! Fluffy quinoa is carefully coated with a medley of crunchy elements – toasted flax seeds, sautéed diced onions, pungent garlic, fragrant herbs, and creamy shredded vegan mozzarella. This delightful mixture then bakes to perfection in the oven, emerging golden brown and tantalizingly aromatic. Savor our tender meatballs as a topping for your favorite green salad, or enjoy them as a satisfying addition to a crusty sub sandwich. For an Italian-inspired meal, pair them with marinara sauce and al dente pasta for a hearty and comforting dish.
Mozzarella Quinoa Meatballs [Vegan]
Quinoa and mozzarella meatballs? Let me revisit this recipe.
Ingredients needed:
1 cup quinoa rinsed and drained
2 cups water or vegetable broth
1/2 cup canned crushed tomatoes
1/4 cup nutritional yeast flakes
1/4 cup breadcrumbs
1/4 cup chopped mushrooms
1/4 cup finely chopped onion
1/4 cup minced garlic
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste
- 1 cup quinoa, thoroughly rinsed and drained to remove impurities.
- 1 tablespoon flax meal
- 3 tablespoons water
- Two tablespoons of olive oil, split evenly into two portions.
- One cup of finely chopped yellow onion.
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1 cup vegan mozzarella, finely shredded and minced
- Marinara sauce, for serving
- Fresh parsley, for garnish (optional)
Transforming Flavors: Vegan Mozzarella Quinoa Meatballs Recipe
- Cook quinoa as directed on the packaging. Place the mixture in a bowl and reserve it for later use.
- Mixing 1 tablespoon of ground flaxseed with 3 tablespoons of warm water in a small bowl until well combined. Set aside.
- With one tablespoon of olive oil heated in a generous-sized skillet over medium-high heat, Sauté diced onion in a pan until translucent, approximately 1-2 minutes have elapsed. Combine garlic, dried basil, dried oregano, paprika, and salt, stirring until well combined. Combine the cooked quinoa into the mixture, ensuring a thorough blend, and continue to cook for an additional 1-2 minutes. Carefully pour the quinoa mixture into a large, spacious bowl.
- Combine flaxseed “egg,” lemon zest, and non-dairy cheese shreds, mixing thoroughly.
- Shape cooked quinoa into compact spheres approximately 3.8 centimeters in circumference. Arrange ingredients in a single layer on a lined baking sheet. The total number of cookies needed to feed a party of 50 guests depends on serving sizes and individual appetites. Store the quinoa meatballs in the refrigerator for at least 30 minutes to allow them to firm up and retain their texture.
- Preheat oven to 400°F.
- Gently brush the quinoa meatballs with the remaining tablespoon of high-quality olive oil. Preheat your oven to a medium-high heat and bake for approximately 20 minutes, or until the desired level of browning is achieved.
- Serving suggestions include topping with marinara sauce and fresh parsley for added flavor and garnish.
