Are you looking for a delicious plant meatball with Italian flair that tastes great with spaghetti or all on its own? I’ve got you covered!
These plant meatballs are made with a few simple ingredients and a whole lotta flavor. They’ll fill you up while delivering a serious dose of health-building fiber, protein, vitamins and minerals.
Let’s dig in!
~ Makes About 24 Meatballs ~
- 1/4 cup of dried quinoa + 1/4 cup of water
- 15-ounce can of garbanzo beans (AKA chickpeas), drained or 1.5 cup of garbanzo beans (AKA chickpeas) you cook yourself
- 1/2 cup of oat flour (I make my own by grinding organic, gluten-free rolled oats in a food processor.)
- 1/2 cup of chopped onion
- 6 tablespoons of salsa (You can use mild, medium or hot depending on your heat preference.)
- 3 tablespoons of tomato paste
- 2 tablespoons of Italian seasoning (A blend of oregano, basil, marjoram, thyme, rosemary and sage.)
- 1 teaspoon of chili powder
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of Himalayan pink salt
- First, prepare the quinoa. Add the 1/4 cup of water to a small pot and bring it to a boil. As soon as the water starts bubbling, stir in the quinoa and remove the pan from the heat. Cover and let it sit for at least 5 minutes.
- Preheat the oven to 375° F and line a baking sheet with unbleached parchment paper. (TIP: Ditch aluminum baking pans since aluminum is a neurotoxin, and go with stainless steel baking pans instead.)
- In a food processor, add the garbanzo beans & onion and pulse for a few seconds to break up the mixture. Then, add the salsa, tomato paste and seasonings (NOT the quinoa or oat flour) and pulse for a few more seconds. Be careful not to over-blend the mixture or it will be too mushy. You just want to make sure the garbanzo beans are no longer whole.
- Transfer the mixture to a large bowl, then add the cooked quinoa and oat flour. Stir until everything comes together into a sticky batter. Roll the mixture into about 24 golf-ball sized balls using your hands, making sure they are tight and compact. (If you are having a hard time getting the batter to roll into balls, put it in the refrigerator to chill for 15-20 minutes.)
- Place the balls on the lined pan and bake for 30 minutes. If you want them a bit crispier, put them back in the oven for another 5 minutes.
Store any leftovers in an airtight container in the fridge for up to a week.
Here’s a look at the batter ready to be rolled into balls:
Here’s a look at the delicious finished product fresh out of the oven. YUM!
Cheers to enjoying delicious plant meatballs that build health and taste amazing!
With love and gratitude,
DISCLOSURE: Any links above may be affiliate links, which means I earn a small commission – at no additional cost to you – if you purchase a product through them. (Click here to view my full Disclaimer & Disclosure statement.) This helps me continue providing FREE information to help you become a Fit Life Ninja. Thanks for your support!