- Home
- Recipes
- Vegetarian
- Veggie meatballs
Veggie meatballs
- Adam Bush
Published: May 8, 2021 at 10:20 PM
Save recipe
Serves 4
Easy
Total time: 50 mins
+ Chilling
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
Make your own meat-free meatballs from quinoa, black beans, breadcrumbs and smoked paprika, then serve them with a roasted red pepper and tomato sauce
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try our veggie meatballs then check out more of our meatballs recipes.
For more easy veggie recipes, try our vegetarian bolognese, vegetarian moussaka, vegetarian shepherd's pie and other vegetarian recipes.
Ingredients
Nutrition
-
2 x 400g tins plum tomatoes
-
a large pinch dried chilli flakes
-
a pinch caster sugar
-
240g basmati and wild rice
-
3 roasted red peppers from a jar
thickly sliced
-
2 tbsp capers
-
a handful pitted green olives
chopped
-
2 tsp red wine vinegar
-
a handful, chopped (optional) flat-leaf parsley
MEATBALLS
-
75g quinoa
-
spray oil
-
½ onion
finely chopped
-
3 cloves garlic
finely chopped
-
2 tsp sweet smoked paprika
-
400g tin black beans
drained and rinsed
-
1 egg
-
30g dried breadcrumbs
Nutrition: per serving
-
kcal488
low
-
fat5.2g
low
-
saturates1g
-
carbs81.9g
-
sugars10.6g
-
fibre12.2g
-
protein22.2g
-
salt0.7g
low
Ad
Method
-
step 1
To make the meatballs, cook the quinoa in a large pan of boiling water until just cooked, then drain really well and cool. Spray the base of a deep, non-stick frying pan with oil then cook the onion with a splash of water and a pinch of salt for 5 minutes until the water has evaporated and the onion has softened. Add the garlic and paprika, and cook for few more minutes, then cool.
-
step 2
Tip the quinoa, onion mixture, beans, egg and breadcrumbs into a food processor with a little seasoning and whizz until smooth-ish. Use clean, wet hands to form into 20 balls, each about the size of a walnut, put onto a tray and chill for 15 minutes.
-
step 3
Heat more spray oil in the frying pan and cook the meatballs, in batches, until browned all over, then scoop out onto a plate. Tip the tomatoes into the pan with 200ml of water, the chilli flakes and sugar, and use a masher to crush into small pieces. Season and simmer for 20 minutes until reduced.
-
step 4
Cook the rice in a large pan of lightly salted boiling water following pack instructions, then drain well.
-
step 5
Add the meatballs into the sauce along with the peppers, capers and olives. Simmer, stirring, for 10 minutes until the meatballs are piping hot. Add the vinegar, plus a splash of water if it is getting a little dry.
-
step 6
Divide the rice between bowls and top with the meatballs and sauce. Sprinkle over the parsley, if using, to serve.
Head here for more veggie ideas
Authors
Adam BushDeputy food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue