Nut-Free Hearty Vegetarian Meatballs

Satisfy your comfort food cravings with these Nut-Free Hearty Vegetarian Meatballs, a delicious plant-based twist on classic meatballs that's perfect for family dinners or meal prepping. Packed with protein-rich quinoa, hearty black beans, and vibrant veggies like spinach and carrots, these meatballs are seasoned to perfection with smoked paprika, oregano, and a splash of soy sauce for a deeply savory flavor. Best of all, they're completely nut-free, making them an allergen-friendly option for gatherings. Baked to golden perfection, these vegetarian meatballs are tender on the inside, firm on the outside, and pair beautifully with marinara sauce, pasta, or even in a sub sandwich. With a prep time of just 25 minutes, these meatballs are as easy to make as they are satisfying!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 tablespoons Olive oil
• 1 cup Chopped onion
• 3 units Garlic cloves, minced
• 1 cup Grated carrots
• 1 cup Fresh spinach, chopped
• 15 ounces Canned black beans, drained and rinsed
• 1 cup Breadcrumbs
• 2 tablespoons Ground flaxseed
• 2 tablespoons Soy sauce
• 1 tablespoon Worcestershire sauce (vegetarian)
• 1 teaspoon Dried oregano
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Add the minced garlic and grated carrots, and cook for another 3 minutes, stirring occasionally.

Step 3

Stir in the chopped spinach, and cook until wilted, about 2 minutes. Remove the skillet from heat and set aside.

Step 4

In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth with a few chunks remaining.

Step 5

Combine the cooked quinoa, sautéed vegetables, breadcrumbs, ground flaxseed, soy sauce, and Worcestershire sauce with the mashed black beans. Add the oregano, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.

Step 6

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 7

Using your hands, form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet, spacing them about 1 inch apart.

Step 8

Bake in the preheated oven for 25-30 minutes or until the meatballs are firm to the touch and slightly golden brown.

Step 9

Serve warm with your favorite marinara sauce, over pasta, or in a sub sandwich.

Nutrition Facts

Serving size	(1620.8g)

Amount per serving	% Daily Value*
Calories	1850.4

Total Fat 54.0g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 6301.7mg	0%
Total Carbohydrate 279.1g	0%
Dietary Fiber 41.8g	0%
Total Sugars 21.6g
Protein 74.9g	0%

Vitamin D 0IU	0%
Calcium 465.8mg	0%
Iron 22.3mg	0%
Potassium 2293.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.6%

Protein: 15.8%

Carbs: 58.7%