Craving a mouthwatering, protein-packed meal that will make even meat lovers do a double-take? Get ready to be blown away by these incredible Quinoa Lentil and Spinach Meatballs that prove plant-based cooking can be absolutely delicious! Imagine biting into a perfectly crispy, golden-brown meatball that's not only incredibly nutritious but also bursting with flavor that will have your taste buds dancing with joy. These aren't your ordinary meatballs – they're a game-changing culinary creation that will transform the way you think about vegetarian cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 1 cup lentils, cooked
- 2 cups spinach, chopped
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for baking
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water. Cook quinoa according to package instructions, typically by combining 1 cup quinoa with 2 cups water and simmering for 15 minutes until water is absorbed.
- In a large mixing bowl, combine cooked quinoa, pre-cooked lentils, finely chopped spinach, diced onion, and minced garlic.
- Add breadcrumbs, Italian seasoning, salt, and pepper to the mixture. Mix ingredients thoroughly, ensuring even distribution of all components.
- Let the mixture rest for 5-10 minutes to allow breadcrumbs to absorb moisture and help bind the ingredients.
- Using clean hands, form the mixture into uniform-sized meatballs, approximately
- 5 inches in diameter. Place formed meatballs on the prepared baking sheet.
- Lightly brush or drizzle olive oil over the meatballs to help them brown and crisp during baking.
- Bake in the preheated oven for 20-25 minutes, turning once halfway through cooking to ensure even browning.
- Remove from oven when meatballs are golden brown and have a firm exterior. Let cool for 5 minutes before serving.
- Serve hot with marinara sauce, over pasta, or as a protein-rich appetizer.
Tips
- Moisture is Key: Make sure to let the mixture rest for 5-10 minutes after mixing. This allows the breadcrumbs to absorb moisture, helping the meatballs hold together perfectly.
- Uniform Size Matters: Use a small ice cream scoop or measure each meatball carefully to ensure even cooking and consistent texture.
- Don't Skip the Oil Brush: Lightly brushing olive oil helps create a beautiful golden-brown exterior and adds an extra layer of flavor.
- Cooking Hack: If the mixture seems too dry, add a tablespoon of water or olive oil to help bind the ingredients.
- Make-Ahead Friendly: You can prepare the meatball mixture in advance and refrigerate for up to 24 hours before cooking, making meal prep a breeze.
- Freezer Tip: These meatballs freeze wonderfully! Cool completely, then store in an airtight container for up to 3 months. Reheat in the oven for best results.
- Serving Suggestions: Pair with marinara sauce, serve over zucchini noodles, or stuff into a warm pita for a versatile meal option.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
