Skip to main content


Vegetarian Meatballs
Whether you're looking for a meat-free alternative to Italian meatballs or something new and delicious to try with quinoa, these tasty, toasty balls are a pleasure. Serve with your favorite low-sodium marinara sauce and a stir-fry of vegetables like eggplant and zucchini for a pasta alternative.
1/2 c. quinoa
1 c. low-sodium vegetable stock
6 lg. button mushrooms, thinly sliced
1 T. olive oil
1/2 lb. baby spinach, chopped
1/2 red pepper, finely diced
1/4 c. onion, diced
2 T. pine nuts
2 eggs
1/4 t. crushed red pepper
1/2 t. fresh oregano
1/2 t. fresh rosemary
+ Add to Shopping List
Vegetarian Meatballs

Vegetarian Meatballs

Vegetarian Meatballs
Three Stars Guiding Stars
  • Servings:4 (231 g)
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. Preheat the oven to 400 degrees F.
2. Cook quinoa according to package directions in the vegetable stock. Set aside to cool.
3. Heat the oil over medium heat and saute mushrooms and onions until soft. When soft, add the spinach just until it wilts.
4. Combine the mushrooms, spinach, red pepper, onions, oregano, rosemary, crushed red pepper and pine nuts. Stir well.
5. Add the cooled quinoa and 1 egg. Shape the mixture into balls and place on a foil-lined baking sheet. Beat the remaining egg with a teaspoon of water and brush over balls.
6. Bake 20-30 minutes, until crispy and cooked through.