Vegetarian Quinoa Meatballs and Patty Pan Pasta

vegetarian-meatballs-with-patty-pan-pasta4

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

Cook Time25

Total Time50

Course: Dinner

Cuisine: American

Keyword: Chickpea Pasta, meatballs, quinoa, Vegetarian

Servings:

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