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Mozzarella Quinoa Meatballs [Vegan]
Trade meatballs in for something a little more wholesome (but just as filling) like these cheesy quinoa meatballs. Fluffy quinoa is rolled in flax seed, diced onion, garlic, herbs, and shredded vegan mozzarella, and then baked in the oven until brown. Serve on top of salad, in a sub, or... Read More
Ingredients You Need for Mozzarella Quinoa Meatballs [Vegan]
How to Prepare Mozzarella Quinoa Meatballs [Vegan]
- Cook quinoa according to package instructions. Transfer to a bowl and set aside.
- In a small bowl, combine flax seed meal and water and stir to combine. Set aside.
- In a large sauté pan, heat 1 tablespoon of olive oil. Add onion and sauté for 1-2 minutes. Stir in garlic, dried basil, dried oregano, paprika, and salt. Stir in cooked quinoa and mix well, cooking another minute or two. Transfer quinoa mixture to a large bowl.
- Stir in flax seed “egg,” lemon zest, and non-dairy cheese shreds and mix well.
- Form quinoa into balls about 1 1/2-inches in diameter. Place on a lined baking sheet. You should end up with about 12. Refrigerate quinoa meatballs for 30 minutes.
- Preheat oven to 400°F.
- Brush quinoa meatballs with remaining tablespoon of olive oil. Bake about 20 minutes until brown.
- When serving, top with marinara sauce and fresh parsley, if you'd like.
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