I have been trying out various veggie meatball recipes since I quit eating meat. Months ago, I pinned a quinoa and sweet potato meatball recipe that I found over at Peachy Nutrition. I often Pin and forget on Pinterest but this veggie meatball dish kept popping into my head. I could not stop thinking about quinoa and sweet potato meatballs. It was obviously time to try out this recipe!
There are few foods that my husband does not like, sweet potatoes are one of those foods. Since he was out-of-town this week I decided it was the perfect time to whip up a batch of quinoa and sweet potato meatballs. I logged on to Pinterest and had to scroll (and scroll) to find my pin for the recipe. I discovered that I had pinned quite a few quinoa meatball recipes. Most of the quinoa meatball recipes involve mushrooms but I was already craving sweet potatoes so I decided to give it a go and whip up a new batch of meatballs.
I changed the recipe to my liking, I had to add garlic of course! My mom and her husband are visiting so I made my traditional turkey meatballs for her husband and my kids in case they were not a fan of the new recipe. My mom was a willing participant in trying a new dish.
What you need:
1 cup uncooked quinoa
3 small onions
4-5 cloves of garlic
1 cup of baby spinach
2 medium sweet potatoes
Egg replacement equivalent for 1 egg
2 tablespoons of chopped basil
1/2 teaspoon pepper
1/2 teaspoon sea salt
What you do:
Prepare your quinoa: Soak your uncooked quinoa in a bowl of cold water for 10 minutes. Using a fine mesh strainer, rinse the quinoa under cold water. Bring 2 1/2 cups of water to a boil add quinoa, cover, and reduce heat to simmer. Cook for 12-15 minutes until all the water is absorbed. Set aside.
Chop your sweet potato and steam it for about 15 minutes, or until tender.
Chop your onion, garlic, spinach, and basil. I place mine in a food processor for ease.
Saute the onion, garlic, spinach, and basil in a skillet for 3-5 minutes.
Place steamed sweet potatoes and the sauteed veggies into a bowl and mash.
Stir in quinoa.
Roll into balls and place on a cooking sheet.
Bake at 400 degrees F for 30 minutes or until lightly browned and firm.
Serve and enjoy! (P.S. you don’t have to serve these with spaghetti, they are great on their own!)
These meatballs are super easy to make and you can easily make them in bulk to freeze for later. My mom and I agreed that the quinoa and sweet potato meatballs are really tasty. She was a bit thrown off by the texture, it is not ‘meaty’ like an actual ‘meat’ meatball, but she really enjoyed the flavor and she ate more than one! Her husband on the other hand was inspecting his plate to make sure that we didn’t ‘sneak’ on of my vegetarian meatballs on his plate.
I will certainly make this dish again, and I even think that my husband would enjoy these veggie meatballs!