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Quinoa Vegan Meatballs

Soft and delicate, these Baked Quinoa Meatballs are an easy and quick vegan main course. Naturally gluten-free, they are enriched with pumpkin and marjoram, perfect to enjoy both hot and cold.
Recipe Quinoa Vegan Meatballs
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 20 minutes
  • Servings for Serves 4

Whether you are looking for Vegan Recipes to serve your guests or simply love experimenting in the kitchen, Quinoa Meatballs are just what you need. Like all Vegan Meatballs, they are made with plant-based ingredients and are therefore completely egg- and dairy-free.

If you’re wondering what holds the Quinoa Meatballs together, we’re about to reveal the secret. Keeping meatballs intact can be tricky unless you know a few tricks. One such trick is adding boiled and mashed vegetables to the mixture, as we did in this recipe with Pumpkin. The Quinoa and Pumpkin Meatballs, with their distinctive fragrance of Marjoram and light texture, are then baked in the oven with almost no oil.

Quinoa, although often classified as a cereal, actually belongs to the spinach family. This pseudocereal is naturally gluten-free; consequently, the Quinoa Meatballs we propose here are also gluten-free. But the Quinoa Recipes don’t end here! Try the Vegetarian Quinoa Salad, the Stuffed Vegan Eggplants, or the delightful Baked Quinoa Cakes.

Ingredients for Serves 4

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Method

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  1. To prepare Quinoa Patties, start by placing the quinoa in a fine-mesh strainer and rinse it thoroughly under running water. This step is crucial to remove the saponins, which are responsible for the grain’s bitter taste.
  2. Transfer the quinoa to a pot with water and a pinch of salt. Cover and cook over medium heat until all the water has been absorbed.
  3. Meanwhile, clean the pumpkin and cut it into small chunks.
  4. Steam the pumpkin for 15-20 minutes, until the flesh is tender when pierced with a fork.
  5. Once both the pumpkin and quinoa are ready, transfer them to a food processor, season with salt and pepper, add marjoram for flavor, and blend until you obtain a smooth mixture.
  6. Lightly oil your hands, take small portions of the mixture and form walnut-sized patties. Place them on a baking sheet lined with parchment paper as you shape them.
  7. Bake the Quinoa and Pumpkin Patties at 180°C (350°F) for 15-20 minutes, until they’re golden brown and crispy on the outside. Let them cool for a few minutes before serving. They pair wonderfully with homemade sauces like our Vegan Mayonnaise. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can prepare these Quinoa Patties by substituting the amount of pumpkin indicated in the recipe with carrots, potatoes, peas, or any other legumes of your choice.

Tips

If the Quinoa Patties mixture is too soft, you can add one or two tablespoons of chickpea flour to thicken it. If you’re not concerned about making gluten-free patties, regular breadcrumbs will work perfectly fine too.

Storage

Quinoa Patties can be stored in an airtight container in the refrigerator for 2-3 days. They can be reheated (in the oven, microwave, or pan) or enjoyed at room temperature.

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