Quinoa Lentil “Meatballs” Recipe
A vegetarian “meatball," look no further! These meatballs have the perfect texture for tossing into Classic Arrabbiata Sauce, DeliciousDish and then over pasta or are delicious served with the Classic Arrabbiata Sauce, DeliciousDish and zucchini noodles or even eaten on their own.
Ingredients
- 1 cup cooked quinoa*
- 1 cup canned lentils, drained and rinsed
- 2 eggs, lightly beaten
- ½ cup full fat ricotta
- ½ cup grated parmesan
- 1 clove garlic, minced
- 1 Tbs. tomato paste
- Small handful parsley leaves
- ½ tsp. kosher salt
- Freshly ground pepper to taste
- ½ cup panko bread crumbs or gluten free
- bread crumbs or homemade breadcrumbs
- 3 Tbs. olive oil, for cooking the meatballs
- 1 recipe/batch Classic Arrabbiata Sauce,
- DeliciousDish
- To Serve, optional
- 12 oz spaghetti, any kind
- 4 zucchinis worth of zoodles
Instructions
- 1
With your hands, mix together the quinoa, lentils, eggs, ricotta, parmesan, garlic, tomato paste, parsley, salt and pepper. While you are mixing, mash some of the lentils, the mixture should resemble ground meat.
- 2
Add the panko, let rest at room temp for about 30 minutes.
- 3
Roll the mixture into 1-inch balls. You should have about 20-
- 4
Heat a large skillet over medium heat. Add olive oil. Brown the lentil-quinoa-balls all over for about 10-15 minutes. Allow them to brown for a couple of minutes before tossing them to the next side and flip them carefully, they are delicate. When they are browned all over, pour the Classic Arrabbiata Sauce, DeliciousDish all over them and toss gently.
- 5
Serve hot as is or over noodles. Serves 4-6 *Place 1 cup DRY quinoa in a small pot, cover with 1½ cups water and a pinch of salt. Bring to a boil, immediately cover, reduce to low and cook for 15 minutes. Remove from the heat, uncover and let cool. You will need ONLY 1 cup of this cooked quinoa. You can freeze the remainder of the cooked quinoa or add it to salads. When I make these meatballs, I usually take the leftover cooked quinoa and the leftover lentils from the can, add some vegetables, a salad dressing and I make a quinoa, lentil salad.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Can I Freeze This?
- Yes! This freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Cooking Tip
- For the best results, let your beef come to room temperature for about 20 minutes before cooking. This ensures even cooking throughout.
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Frequently Asked Questions
How do I make Quinoa Lentil “Meatballs”?
This Quinoa Lentil “Meatballs” recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 18 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this quinoa lentil “meatballs” ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.