Turns out that the Spanish are big on meatballs.

I was not really expecting that, but while researching the viability of a Spanish language vegetarian recipe blog, one of the recipes I ran into over and over on existing blogs was albóndigas vegetarianas or vegetarian meatballs.

Furthermore, in the (very) few supermarkets that sell vegetarian products, prepared vegetarian meatballs is one of the options that you can find.

I’ve done mine with quinoa and mushrooms. I must say I’m not very big on quinoa because I usually find it bland no matter what I add to it, although in this recipe it works really well.

You have the option to fry them or bake them, I prefer to bake them so that I can go sit down and relax for a bit while they’re cooking instead of standing over the stove, but frying them gets them a bit browner and crispier, more like real meatballs.

They’re surprisingly filling and capable of satisfying even non-veggies, if any happen to be joining you for dinner.

Spaghetti with Quinoa Meatballs

Name: Spaghetti with Quinoa Meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 20
Cuisine: Italian
Ingredients: Spaghetti; Tomato sauce; Vegetables of your choice; 1/4 cup + 2 tablespoons uncooked quinoa, rinsed; 1 tablespoon olive oil; 1/2 teaspoon crushed red pepper; 1 small onion, chopped; Salt and pepper; 2 cloves of garlic, chopped; 1 teaspoon dried thyme; 225 grams of mushrooms, chopped; 1 tablespoon tomato paste or 3 tablespoons tomato sauce; 3 tablespoons fresh basil; 100 grams (3.5 oz) cannellini or other white bean, mashed with a fork; 1/4 cup panko or regular bread crumbs

Yield: Makes about 20 balls

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

These vegan meatballs are "meaty" and great for pasta!

Ingredients

For the quinoa balls

¼ cup + 2 tablespoons uncooked quinoa, rinsed
1 tablespoon olive oil
½ teaspoon crushed red pepper
1 small onion, chopped
Salt and pepper
2 cloves of garlic, chopped
1 teaspoon dried thyme
225 grams of mushrooms, chopped
1 tablespoon tomato paste or 3 tablespoons tomato sauce
3 tablespoons fresh basil
100 grams (3.5 oz) cannellini or other white bean, mashed with a fork
¼ cup panko or regular bread crumbs

For the spaghetti

Spaghetti
Tomato sauce
Vegetables of your choice

Instructions

Bring ¾ of a cup of water to a boil. Add the quinoa and cover. Reduce heat to low and allow to simmer until the water is absorbed.
In a separate pan, heat oil over medium heat. Add the crushed red pepper and allow to cook for about 30 seconds. Add the onion, salt and pepper to taste, and cook until soft. Add the garlic and thyme and cook for a further 30 seconds.
Add the mushrooms and cook until brown, about 10 minutes, then add the tomato paste and cook for a further minute. Once ready, remove from heat and allow to cool.
In a bowl, combine the quinoa, mushroom mixture, mashed white beans, panko, and basil. Wet your hands a little and form mixture into 1 tablespoon balls. Arrange the balls on a greased or lined baking sheet and bake in a 175° Celsius (350° Fahrenheit) oven for 15 – 20 minutes until a little crispy on the outside.
While the quinoa balls bake, prepare spaghetti, tomato sauce, and vegetables to your liking. Gently remove quinoa balls from the baking sheet, they can be a little delicate. Serve on top of your spaghetti.

Notes

Adapted and veganized from: http://www.aidamollenkamp.com/2012/04/vegetarian-spaghetti-and-quinoa-meatballs/

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Nutrition Information:

Yield: 4 Serving Size: 5 balls
Amount Per Serving: Calories: 173Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 239mgCarbohydrates: 27gFiber: 5gSugar: 4gProtein: 7g

Comments

Ami says

January 24, 2017 at 5:04 pm

These look really good, Melissa! Do they freeze well?

- Melissa says
  
  January 25, 2017 at 9:59 am
  
  I've never tried freezing them but I don't imagine it would be a problem. If you try it, let me know!
  
Dana says

October 29, 2018 at 11:28 am

These look really good, Melissa!