When transitioning to a more plant-based diet, the trick is to focus on the density, texture, and spice profile of meat-replacing ingredients. Density offers bulk and fullness, texture offers a similar experience to a meaty chew, and the spices provide great taste. Together, these elements make for a mouth-watering recipe, and in this case, a delicious vegetarian meatball.
Full of mushrooms, Brussels sprouts, and plenty of fresh herbs, these bites are nearly as hearty as their meat-filled counterparts. They can also be made vegan, though it’s a little tricky to find an egg replacement that holds the ingredients together. If keen on the swap, try a viable alternative like flax egg.
Time to dig in!
What You Need:
- 1 cup cooked quinoa
- 1 small onion, diced
- 4-6 crimini mushrooms, finely chopped
- 1/2 cup Brussels sprouts, diced
- 1 scallion, finely chopped
- Small handful fresh parsley, chopped
- 1/2 cup whole-wheat flour
- 1/4 cup chopped pine nuts
- 2 eggs, lightly beaten
- 1/2 teaspoon cumin powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon coriander
- Salt and pepper to taste
What to Do:
- Preheat the oven to 375 degrees Fahrenheit.
- Mix all ingredients in a large bowl until evenly combined. The consistency should be thick enough to form patties about 1/2-inch thick and 2 inches in diameter. (Tip: Add more quinoa or flour to make the mixture drier.)
- Roll into balls and place them on a lightly greased cooking sheet, at least an inch apart.
- Bake for 30 minutes or until golden brown.
- Serve in a pasta dish or however else you like your meatballs!
