Vegetarian Mini Meatballs
Delight your taste buds with these hearty and flavor-packed Vegetarian Mini Meatballs—a perfect plant-based twist on a classic favorite! Made with protein-rich chickpeas, nutty quinoa, and a touch of Parmesan for a savory boost, these mini meatballs are as nutritious as they are delicious. Infused with fresh parsley, garlic, and a hint of cumin, they boast a warm, aromatic profile while achieving a golden, crispy exterior thanks to a light brushing of olive oil before baking. Quick and easy to prepare in under 45 minutes, these vegetarian meatballs are incredibly versatile—serve them as a crowd-pleasing appetizer with your favorite dipping sauce, or toss them into pasta, wraps, or salads for a wholesome meal. Perfect for busy weeknights or party platters, this vegetarian recipe is sure to be a hit with everyone at the table!
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Ingredients
- 1 15 oz can Chickpeas, canned
- 1 cup Cooked quinoa
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 Garlic cloves, minced
- 0.5 medium Onion, finely chopped
- 0.25 cup Parsley, chopped
- 1 teaspoon Cumin, ground
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Drain and rinse the canned chickpeas thoroughly. Pat them dry with a paper towel.
Step 3
In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth with a few chunks for texture.
Step 4
Add the cooked quinoa, breadcrumbs, grated Parmesan cheese, and egg to the mashed chickpeas. Mix well to combine.
Step 5
Stir in the minced garlic, chopped onion, chopped parsley, ground cumin, salt, and black pepper. Mix until all ingredients are evenly incorporated.
Step 6
Use your hands to form small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Step 7
Brush each ball lightly with olive oil to help them brown nicely in the oven.
Step 8
Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and firm to the touch, turning them halfway through the cooking time.
Step 9
Remove from the oven and let them cool slightly before serving.
Step 10
Serve these vegetarian mini meatballs as an appetizer with your favorite dipping sauce or add them to pasta or salad for a complete meal.
Nutrition Facts
| Serving size | (893.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1621.3 |
| Total Fat 60.1g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 239.5mg | 0% |
| Sodium 4382.5mg | 0% |
| Total Carbohydrate 210.1g | 0% |
| Dietary Fiber 43.0g | 0% |
| Total Sugars 29.2g | |
| Protein 71.0g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 693.4mg | 0% |
| Iron 24.0mg | 0% |
| Potassium 2128.5mg | 0% |
Source of Calories