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. Adapted and veganized from: http://www.aidamollenkamp.com/2012/04/vegetarian-spaghetti-and-quinoa-meatballs/
For the quinoa balls
For the spaghetti
Serving Size: 5 balls
Amount Per Serving: Calories: 173Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 239mgCarbohydrates: 27gFiber: 5gSugar: 4gProtein: 7g
Adapted and veganized from: http://www.aidamollenkamp.com/2012/04/vegetarian-spaghetti-and-quinoa-meatballs/