Vegetarian Quinoa Meat(less)balls

This meatless rendition of (now misnomer) meatballs is a delicious alternative for anyone looking to include more whole, plant-based foods into their diet. Quinoa, chickpeas, and free-range eggs provide structural stability, protein, and flavor, while aromatic herbs pair well with traditional marinara sauces and pastas.


  • 2 cups cooked quinoa
  • 2 cups mashed chickpeas
  • 1 minced shallot
  • 4 minced cloves of garlic
  • 1/2 red bell pepper, diced
  • 1 egg (or flax egg for a vegan version!)
  • 1 tbsp parsley
  • 1 tbsp oregano
  • 1 tsp black pepper, ground
  • 2 tbsp soy sauce


Preheat oven to 375 F. Combine all ingredients in a large bowl until well combined. Grease hands well with olive oil, and form 1.5″x 1.5″ balls and place onto non-stick baking sheet. Bake until golden brown on all surfaces (turning balls with tongs periodically). Serve in lieu of meatballs in a spaghetti dish, or alone with dipping sauces.






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