Lemons and Basil

Healthy Food • Healthy Living

  • Home
  • Recipes
  • About
  • Subscribe
  • Contact
Home >> Vegetarian Quinoa Meatballs + Gluten Free

Vegetarian Quinoa Meatballs + Gluten Free

November 4, 2013 By Kaylee Pauley 2 Comments

Jump to Recipe Print Recipe

vegetarian-meatballs-with-patty-pan-pasta4Let’s talk meatballs.

I’ve never really been much of a fan. Red meat, in general, isn’t something I crave or have to have. I do eat it occasionally, and even have a fabulous Grass Fed/No Hormones/No Antibiotics Beef Supplier, my father-in-law!

I admit, I can definitely appreciate the occasional roast, steak or casserole. But hamburgers, meatballs, meatloaf, not my fav. If I do eat these things, flavor is key. I don’t like to be able to taste the plain ground beef, sorta grosses me out.

vegetarian-meatballs-with-patty-pan-pasta10All that to say, I don’t believe I’ve ever actually made beef meatballs. Nor do I think I ever will. They’re just not for me.

Enough about MEATballs, lets talk about these veggie meatless meatballs. If I remember correctly, Josh took his first bite and said “these are good, is there meat in them?”, they’re that good.

vegetarian-meatballs-with-patty-pan-pasta7The parsley, oregano, chives, and parmesan cheese create the mouth-watering flavor while the quinoa and almond meal help give it that meaty texture.

vegetarian-meatballs-with-patty-pan-pasta13

vegetarian-meatballs-with-patty-pan-pasta33On a side note, I planted a herb garden this year in a giant pot on my front porch and have loved having fresh herbs readily available. They add SO much flavor, but can be expensive to buy for each recipe. Before my garden I would typically just substitute with dry herbs, which still works, but nothing beats the fresh herbs.

vegetarian-meatballs-with-patty-pan-pasta16

vegetarian-meatballs-with-patty-pan-pasta19

vegetarian-meatballs-with-patty-pan-pasta20

vegetarian-meatballs-with-patty-pan-pasta3The marinara sauce shown below was left over from my Paleo Grain Free Pizza Crust with tomatoes and grilled corn recipe. Of course any spaghetti or marinara sauce will work, Trader Joe’s makes a couple really good ones with simple ingredients and no msg, preservatives or additives.

vegetarian-meatballs-with-patty-pan-pasta32.jpgI created this dish in the summer, before spaghetti squash was in season, so I used patty pan squash (it was in my CSA) and prepared it much like I did my Zucchini Pasta. If I were to make these veggie meatballs now, I would definitely pair them with some spaghetti squash and a tomato based sauce.

vegetarian-meatballs-with-patty-pan-pasta-1

vegetarian-meatballs-with-patty-pan-pasta24The best thing about these veggie meatballs, aside from their taste, is how quickly they come together. Not to mention, they are a great way to hide vegetables so your kids (or husband) won’t know they’re eating them!

vegetarian-meatballs-with-patty-pan-pasta4
Print Recipe
5 from 1 vote

Vegetarian Quinoa Meatballs and Patty Pan Pasta

These Vegetarian Quinoa Meatballs are loaded with quinoa, eggplant, spinach, and almond meal - bursting with flavor, you won't even miss the meat!!
Prep Time25 minutes mins
Cook Time25 minutes mins
Total Time50 minutes mins
Course: Dinner
Cuisine: American
Keyword: Chickpea Pasta, meatballs, quinoa, Vegetarian
Servings: 18
Calories: 55kcal
Author: Kaylee Pauley

Ingredients

  • 1/2 cup uncooked quinoa cooked according to packet instructions
  • 1/2 tbsp coconut oil
  • 1/2 red bell pepper finely diced
  • 1/2 sweet onion finely diced
  • 1 cup eggplant peeled and chopped
  • 3 cups baby spinach chopped
  • 2 tbsp fresh herbs chopped (parsley, chives, oregano)
  • 1/2 cup almond meal
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 cup parmesan cheese
  • 1 egg lightly beaten
  • 1/2 tsp sea salt
  • fresh ground pepper

Instructions

  • Preheat oven to 350° degree and spray pan with coconut oil cooking spray.
  • Heat coconut oil in a large nonstick skillet over medium-high heat. Add in red pepper and onion and sauté for 5-7 minutes. Add in the eggplant and sauté another 3-5 minutes. Lastly, add in baby spinach and continue to sauté until spinach is wilted. Remove skillet from heat and set aside.
  • Add cooked quinoa to a large mixing bowl. Add in sautéed veggies and gently stir.
  • In small bowl, mix almond meal, garlic powder, onion powder and dried oregano.
  • Add in the fresh herbs, almond mixture, parmesan, salt and pepper to quinoa and veggies, stir to evenly distribute. Lastly, add in the egg and gently mix until just combined.
  • Take heaping spoonful of mixture into your hand and roll into “meatball” form and place on baking sheet. Continue to do this until all meatballs have been formed.
  • Bake the meatballs for 25 to 30 minutes or until slightly golden.
  • Serve as appetizers, with your favorite marinara and pasta, spaghetti squash or as a meatball sandwich!
  • Store leftovers in fridge.

Notes

*If you don't have eggplant, try substituting with mushrooms!
*When forming the "meatballs", the mixture will seem very sticky, this keeps them moist, they will firm up once baked, don't worry about the stickiness!

Nutrition

Serving: 1g | Calories: 55kcal | Carbohydrates: 5.1g | Protein: 2.4g | Fat: 2.9g | Saturated Fat: 0.8g | Cholesterol: 13.1mg | Sodium: 47.1mg | Fiber: 1.1g | Sugar: 0.8g

Recipe inspired by Blissful Basil’s Quinoa, Spinach and Mushroom Meatballs

 

Filed Under: Almond Meal, Dinner, Eggplant, Parmesan Cheese, Quinoa, Spinach

« Grain Free Pumpkin Chocolate Chip Cookies
Roasted and Stuffed Butternut Squash »

Search

NEWSLETTER

FREE RECIPES IN YOUR INBOX!

About Me


I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-day lives!

Learn More

Stay Connected

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Featured On…

my foodgawker gallery
my healthy aperture gallery

Copyright © 2025 Lemons and Basil | built by my husband | Privacy Policy

LEMONSANDBASIL.COM USES COOKIES
I am always working to improve this website for the users. To do this, I use the anonymous data provided by cookies.
ACCEPTREJECTSETTINGS
MORE INFO
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. I also use third-party cookies that help me analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT