These easy Quinoa Vegetarian Meatballs have heaps of traditional Italian spices and two types of cheese! You pan sear them first then bake them for a beautiful crispy exterior and tender, flavorful interior. So toothsome, you will never even miss the meat!
Quinoa has made an appearance in everything from salad (coming soon!) to these Vegetarian Meatballs. Instead of all the pumpkin and apple baking that I should be doing, I’ve been going a little quinoa crazy!
I just can’t get enough!
I used to think of homemade, Italian meatballs as an occasional indulgence, but these are so easy to pull together and healthy that they are sure to become a regular dish instead!
These quinoa vegetarian meatballs are chewy, substantial, and have robust Italian flavors. Due to the fresh herbs and cheese, you won't recall this is vegetarian, plus the quinoa creates a texture that is reminiscent of meat.
I pan sear them before baking them for a nice crunchy, seared exterior characteristic of a traditional Italian meatball while being quinoa and vegetarian.
Whether or not you are vegetarian, you and your family will love these easy meatless meatballs! Serve several meatballs 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 of these quinoa vegetarian meatballs. Everyone will eat them before you can blink twice!
Storing Quinoa Vegetarian Meatballs
You can also make them 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 quinoa vegetarian meatballs are heated through!
Quinoa Vegetarian Meatballs {GF Option}
Ingredients
- 2 cups cooked quinoa ([instruction below])
- ¼ cup parmesan cheese (grated)
- ¼ cup asiago cheese (grated)
- ¼ cup fresh basil (minced)
- 2 tablespoons fresh cilantro (minced)
- 1 teaspoon fresh oregano (minced)
- ½ teaspoon fresh thyme
- 3 small garlic cloves (minced fine)
- 1 large egg
- 2 large pinches kosher salt
- ½ teaspoon black pepper
- ¼ cup Italian seasoned bread crumbs
- 1 pinch crushed red pepper flakes
Instructions
To make the Quinoa:
- In a fine sieve strainer, pour 1 cup quinoa, pick over for stones, and rinse with cold water. In a medium saucepan mix the quinoa with 2 cups cold water (or broth). Add about 1 tablespoon olive oil and a large pinch of kosher salt, and stir to mix. Bring to a boil over medium high heat, stir, reduce heat to a simmer and cover. Cook covered for approximately 30-40 minutes or until all the liquid has been absorbed and the quinoa is soft.
To make the meatballs:
- Preheat your oven to 350°. Heat a large cast iron skillet or pan over medium heat until searing hot.
- Mix together all ingredients in a large bowl. Pour a little olive oil into the preheated skillet. Form a meatball a little smaller than a golf ball and place the meatball in the skillet starting in the center. Working as quickly as possible, repeat with the remaining meatballs, radiating them out from the center in a spiral pattern. [You could certainly pre-form all the meat balls and have them ready for this step, but I am all about cutting out wasted time, and that, is wasted time.]
- Once you have finished placing all the meatballs in the skillet, it is time to start turning them! Gently turn each meatball once it has browned on the opposite side. My burner causes my large cast iron skillet to be unevenly hot, so I swap some of the middle meatballs for the outer meatballs to ensure an even sear.
- Bake in skillet or transfer to a rimmed baking sheet and bake in preheated oven for 25 minutes.
Notes
You many also love these healthy meals:
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
Adina says
Hi. I made these quinoa meatballs last weekend, they were a hit. Even the kids loved them and I didn't expect that at all. 🙂 We had them warm with pasta and tomato sauce and the leftovers cold in a wrap. Absolutely delicious! Thank you.
Renee @ Two in the Kitchen says
Oh wow! I just ran across these on Pinterest and they look amazing!! And I'm not even a big quinoa fan. But these look like a must try!! oh, and I am dying over that fork!! It is positively lovely!! 🙂
Lindsey says
Haha! Thanks for noticing my new favorite fork! My grandmother gave it to me the last time I was at her house...I have to try not to use it in EVERY photo!
Sarah says
I made these tonight and they are phenomenal! I omitted the breadcrumbs, cooked the quinoa in vegetable broth, and used my random seasonings on hand. I would use two eggs next time to keep them from falling apart in the pan. I still can't believe how tasty these are! Definitely my new favorite recipe! Thank you!!
Lindsey says
I'm so glad you liked them and that you were able to make them without the flour! Thanks for stopping back by to tell me, Sarah!
Taylor @ Food Faith Fitness says
These look SO amazing!! Thanks for linking up with Show Stopper Saturday!
Lindsey says
Thanks, Tayler. Glad I saved you from the spam folder! Thanks for hosting!
brittany says
Could to make a large batch of these and freeze them
Lindsey says
Absolutely!! I keep intending to do that but we end up eating them all 🙂
Valerie says
Thanks for the wonderful recipe! As a vegetarian, it was a pleasure to finally eat a "meatball" dish 🙂 The only issue I had is that they came out a bit dry. Do you think baking them in tomato sauce would cause them to fall apart? It would be great to hear your thoughts!
Lindsey says
Hi Valerie! I'm shocked they came out dry! Both times I made them, they were very moist. I don't see why they wouldn't be able to be cooked in sauce. I always pan sear my meatballs (vegetarian or regular) before simmering in a sauce, so I would definitely suggest doing that so that they get that nice seared exterior and they hold together better while you cook them.
Laura says
Wht other types of sauces would go with this beside a tomato sauce? basil pesto? and alfredo sauce? can the cheese be omitted for it to be vegan? (I have a vegan guest coming).
Lindsey says
Hi Laura, You could certainly try omitting the cheese and the egg, but it will definitely alter the taste for the rest of your guests. The egg is just a binding agent, so I think a little ground flax seed and water could be successfully substituted for that, but the cheese is all about flavor. If I were going to try making it completely vegan, I would try the flax and water for the egg, increase the spices, take out the cheese, add a little nutritional yeast (to hopefully get that parmesan flavor), and increase the quinoa. I have no clue how that will ultimately turn out bc I haven't tried it...but now I want to!
As for other sauces, I think any sauce you put on them that you would use on a traditional meatball would be good. They really do have a traditional Italian flavor. If you are trying to make the meal vegan, I would definitely steer clear of an alfredo, because the thought of trying to make that vegan, makes my head spin! My favorite sauce is tomato so that is what I always use 🙂 Hope that helps! Good luck!
Ella-HomeCookingAdventure says
These photos are wonderful. I love the way you captured the quinoa meatballs. I really have to give them a try.
Lindsey says
Thank you, Ella! I fought with these photos so that is great to hear!
Christin@SpicySouthernKitchen says
Totally amazing Lindsey! I can't wait to show these to my vegetarian daughter. She will love them!
Lindsey says
I think she will! All the comfort of Italian meatballs sans meat!
Cindy @ Pick Fresh Foods says
These meatballs look fantastic! I love that they are vegetarian and packed with great flavors.
Lindsey says
Thanks, Cindy!!
Laura @ Laura's Culinary Adventures says
I am not vegan, but these look delicious!
Lindsey says
Haha! These definitely aren't vegan...hello, cheese! But thanks, Laura!
Gayle @ Pumpkin 'N Spice says
What a creative recipe, Lindsey! I love finding new ways to use quinoa, and this sounds like the perfect dish! Pinning!
Lindsey says
Lol me too! Thanks for the pin!
David @ Spiced says
Italian food is the all-time best comfort food ever. I applaud you for keeping it healthy and holding off on the Fall baking bonanza, too. I'm thinking I could go for some of these meatballs for dinner tonight...what time are you bringing them over? 🙂
Lindsey says
Around 6? Next Tuesday? 😉
David @ Spiced says
You're making me wait a whole week? Hmph.
Lindsey says
Patience, grasshopper!
Arpita@ The Gastronomic Bong says
Quinoa is one of my favourites. . Love the idea of quinoa meatballs..its just brilliant. . Can't wait to try this amazing recipe. . 🙂
Lindsey says
Thanks, Arpita! Trying to balance out all the cookies!
Manali @ CookWithManali says
yumm! delicious and healthy!
Lindsey says
Thanks, Manali!
Pamela @ Brooklyn Farm Girl says
Major yum, I just want to reach through the screen and gobble up this entire plate! 🙂
Lindsey says
Lol! Me too...guess it's time to make some more!
marcie says
Lindsey, this is such an awesome idea! I make quinoa cakes/burgers, but I've never thought to make into meatballs. Super fun, and they look delicious! Pinning. 🙂
Lindsey says
Thanks, marcie! I think you'll love them! And thanks for the pin!
Rachel @ Bakerita says
Mmm these "meatballs" look delicious!! I love quinoa but haven't used it in a while. With all these delicious quinoa recipes, I need to start again!
Lindsey says
You must, you must, you must! I've even turned my husband into a fan (not that he'll admit that to anyone)