Savory Vegetable Meatballs

Bursting with flavor and packed with wholesome ingredients, Savory Vegetable Meatballs are a mouthwatering twist on the classic comfort food. Featuring a medley of sautéed onions, garlic, grated carrots, zucchini, and mushrooms, these veggie-packed bites are elevated with the nutty goodness of quinoa, Parmesan cheese, and aromatic dried Italian herbs. Perfectly baked to golden-brown perfection, these meatballs are both tender and satisfying, offering a high-protein, vegetarian-friendly alternative that’s as versatile as it is delicious. Serve them over your favorite pasta, tucked into a sandwich, or as a hearty appetizer with dipping sauce. With a prep time of just 20 minutes and simple, nourishing ingredients, this recipe is your next go-to for a flavorful, crowd-pleasing dish.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 2 medium Carrots, grated
• 1 medium Zucchini, grated
• 1 cup Mushrooms, finely chopped
• 1.5 cups Cooked quinoa
• 1 cup Breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 1 large Egg
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Dried Italian herbs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté for 3-4 minutes until softened.

Step 3

Add minced garlic to the skillet and cook for another 1 minute until fragrant.

Step 4

Stir in the grated carrots, zucchini, and chopped mushrooms. Cook the mixture for about 5-7 minutes until vegetables are tender and have released most of their moisture.

Step 5

Remove the skillet from the heat and let the vegetable mixture cool for a few minutes.

Step 6

In a large mixing bowl, combine the cooked quinoa, breadcrumbs, and grated Parmesan cheese.

Step 7

Add the slightly cooled vegetable mixture to the bowl, followed by the egg, chopped parsley, dried Italian herbs, salt, and black pepper.

Step 8

Mix the ingredients well until everything is evenly combined. The mixture should be slightly sticky but able to hold together when formed into balls.

Step 9

Using your hands, form the mixture into small balls, about 1 1/2 inches in diameter, and place them on the prepared baking sheet.

Step 10

Bake the vegetable meatballs in the preheated oven for 20-25 minutes, turning them halfway through, until they are golden brown and firm.

Step 11

Remove from the oven and let them cool slightly before serving. Enjoy them on their own, with pasta, or in a sub sandwich.

Nutrition Facts

Serving size	(1191.4g)

Amount per serving	% Daily Value*
Calories	1446.7

Total Fat 61.0g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 2.0g
Cholesterol 259.5mg	0%
Sodium 4998.6mg	0%
Total Carbohydrate 182.8g	0%
Dietary Fiber 22.8g	0%
Total Sugars 28.3g
Protein 63.2g	0%

Vitamin D 67.8IU	0%
Calcium 826.4mg	0%
Iron 16.5mg	0%
Potassium 2787.3mg	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: 35.8%

Protein: 16.5%

Carbs: 47.7%