Instead of all the pumpkin and apple baking that I should be doing, I’ve been going a little quinoa crazy! I have been using it in everything from salad (coming soon!) to these Quinoa Vegetarian Meatballs.
I just can’t get enough!
I used to think of homemade, Italian meatballs as an occasional indulgence, but these quinoa meatballs are so easy to pull together and healthy that they are sure to become a regular dish instead!
These chewy, substantial, vegetarian meatballs are packed with Italian flavors. The fresh herbs and cheese make you forget that there is no meat to be found, and the quinoa creates a texture that is reminiscent of meat.
I take the extra step of pan searing before baking them to give them the nice crunchy, seared exterior that is characteristic of a traditional Italian meatball.
Whether or not you are vegetarian, you and your family will love these easy meatless meatballs! Serve several with whole-wheat noodles, homemade red pasta sauce, and a generous sprinkling of Asiago cheese! So toothsome and satisfying, you’ll never even miss the meat!
You might want to make a double batch because they’ll be gone before you know it!
You can also make the meatballs ahead of time and either freeze them or store them in the refrigerator for up to a week. I like to reheat the meatballs in a pot of tomato sauce to keep them moist. Dinner is ready when the sauce and meatballs are heated through!
Did you make this recipe? I want to hear all about it! 🥳Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking
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This recipe is linked to: Inspiration Monday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Wednesday, Gluten Free Friday, Foodie Friday, Flashback Friday, Show Stopper Saturday, Saturday Night Fever