Quinoa Lentil Meatballs [Vegan]

The “meatballs” are hearty, flavorful, and delicious! They hold together really nicely and are a great addition to any spaghetti night.

Contents

Quinoa Lentil Meatballs [Vegan]Ingredients You Need for Quinoa Lentil Meatballs [Vegan]How to Prepare Quinoa Lentil Meatballs [Vegan]Quinoa Lentil Meatballs [Vegan]

Quinoa Lentil Meatballs [Vegan]

Ingredients You Need for Quinoa Lentil Meatballs [Vegan]

2 cups cooked and cooled quinoa
2 cups cooked and cooled green lentils
1/2 onion – chopped (sauteed if desired)
2 garlic cloves – minced
1/2 cup rolled oats
1 tablespoon tomato paste
1/4 cup roughly chopped parsley
2 tablespoons roughly chopped basil
2 tablespoons nutritional yeast
1 teaspoon fennel seed
salt and pepper to taste

How to Prepare Quinoa Lentil Meatballs [Vegan]

In a food processor combine the onion, garlic, oats, tomato paste, parsley, basil, nutritional yeast, and fennel seed. Process for about 1 minute until all ingredients are combined.
Add 1.5 cups each of the quinoa and lentils and process with the other ingredients. You want this to be somewhat smooth — just easy enough to ball up so it sticks together.
Mix in the remaining 1/2 cups of lentil and quinoa until all combined. Add salt and pepper to taste.
Pre-heat a pan with about 1 teaspoon olive oil. Roll lentil quinoa mixture into balls using about 2 tablespoons per ball. Place on the hot pan, rotating about every minute to make sure all sides get brown.
Once all meatballs have been browned, you can either enjoy them at this point, or bake them in a 350ºF oven for about 15 minutes to dry out a little bit more.
Serve with your favorite tomato sauce and spaghetti!

See also Summer's bounty has arrived! With a backyard full of zucchini and no idea what to do with it all, you're in the right place. Here are 15 creative ways to use your summer zucchini harvest:1. Grilled Zucchini: Brush slices with olive oil, season with salt, pepper, and garlic powder, then grill until tender.2. Zucchini Noodle Stir-Fry: Use a spiralizer to create "zoodles" and sauté with your favorite stir-fry ingredients.3. Stuffed Zucchini Boats: Scoop out centers, fill with quinoa, black beans, and cheese, and bake until golden.4. Zucchini Bread: Shred zucchini and mix into bread dough for added moisture and flavor.5. Summer Squash Fritters: Shred zucchini and mix with flour, eggs, and spices. Form patties and fry until crispy.6. Roasted Zucchini: Toss sliced or chunked zucchini with olive oil, salt, and your favorite seasonings, then roast in the oven until caramelized.7. Zucchini Boats Stuffed with Meatballs: A fun twist on traditional stuffed peppers – use zucchini boats instead!8. Zucchini Hummus: Blend cooked zucchini into traditional hummus for a creamy, healthy dip.9. Zucchini and Tomato Salad: Slice both zucchini and tomatoes, then toss with olive oil, salt, pepper, and your favorite herbs.10. Stuffed Zucchini with Ricotta and Basil: Scoop out centers, fill with ricotta cheese mixed with basil and garlic, then bake until golden.11. Zucchini and Cheese Quesadilla: Slice zucchini thinly and add to quesadillas filled with cheese for a tasty and healthy snack.12. Zucchini Fritters with Lemon Aioli: Shred zucchini and mix with flour, eggs, and spices. Form patties, fry until crispy, then serve with lemon aioli for dipping.13. Stuffed Zucchini with Meat and Rice: Scoop out centers, fill with cooked rice, ground meat, and your favorite seasonings, then bake until golden.14. Zucchini and Mushroom Risotto: Sauté sliced mushrooms and onions in olive oil, then add Arborio rice and zucchini for a creamy risotto.15. Zucchini Chips: Slice thinly, toss with olive oil and salt, then bake until crispy – enjoy as a healthy snack or use as a garnish for soups or salads.