Quinoa and Vegetable Meatballs Recipe
Category: Appetizers
Servings: 15
These quinoa and vegetable meatballs are a delightful blend of wholesome grains and fresh vegetables, making for a tasty and nutritious appetizer. Ideal for parties or as a snack, they offer a crispy exterior with a warm, cheesy center. Here’s a detailed guide on how to prepare this delicious dish:
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa | 200g |
| Water | 400g |
| Eggplant | 120g |
| Green beans | 100g |
| Cherry tomatoes | 130g |
| Flat green beans | 100g |
| Yellow bell peppers | 100g |
| Fresh spring onion | 30g |
| Eggs | 2 |
| Breadcrumbs | 40g |
| Grana Padano DOP cheese (grated) | 50g |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Sweet paprika | to taste |
| Marjoram | to taste |
| Black pepper | to taste |
| Provola cheese (diced) | 160g |
| Peanut oil | 1L (for frying) |
Instructions
Preparing the Vegetables:
- Start by thoroughly washing the vegetables.
- Slice the spring onion into thin rounds.
- For the bell peppers, remove the seeds and cut them into thin strips.
- Cut the eggplant into thin slices and then into strips.
- Trim the ends of the green beans and flat green beans, then cut them into thin strips.
Cooking the Vegetables:
- In a pan, heat a small amount of extra virgin olive oil. Add the sliced spring onion and sauté for a few minutes to infuse the oil with flavor.
- Add the chopped eggplant, bell peppers, flat green beans, and regular green beans to the pan. Stir well and cook for a few minutes.
- Cut the cherry tomatoes in half and add them to the vegetables. Season with salt, pepper, and a few leaves of marjoram. Cook until the vegetables are soft, but not overcooked.
Preparing the Quinoa:
- While the vegetables cook, prepare the quinoa. Place the quinoa in a dry pan and toast it over medium heat for 2-3 minutes, stirring frequently.
- Add the salted water to the quinoa, stir, cover, and reduce the heat to low. Let it rest for about 10 minutes until the quinoa absorbs the water.
Mixing the Ingredients:
- Once the quinoa is ready and the vegetable mixture has cooled down slightly, combine them in a large bowl. Stir well to mix.
- Allow the mixture to cool to room temperature. Once cooled, add the eggs and grated Grana Padano cheese, mixing everything together until well combined.
Shaping the Meatballs:
- Take about 80g of the quinoa and vegetable mixture and flatten it slightly in your hands to form a small disc. Create a small cavity in the center and place a cube of Provola cheese inside. Gently reshape the mixture around the cheese to form a ball. Repeat this step for all the remaining mixture.
Coating and Frying:
- In a separate bowl, beat the eggs and season with salt, pepper, and paprika. In another bowl, place the breadcrumbs.
- Dip each meatball first into the beaten egg mixture, ensuring it’s fully coated, and then roll it in the breadcrumbs to coat evenly.
- Heat the peanut oil in a deep frying pan to around 160°C (320°F). Fry the meatballs in batches, being careful not to overcrowd the pan. Fry for 4-5 minutes or until golden brown and crispy on all sides.
- Use a slotted spoon to remove the meatballs from the oil and drain on paper towels.
Serving
Serve these crispy quinoa and vegetable meatballs hot, paired with a dipping sauce of your choice, or enjoy them as they are. Perfect as an appetizer or a snack, they offer a delightful combination of textures and flavors in each bite. Enjoy the crispy exterior, savory filling, and gooey cheese center that will surely impress your guests!
These quinoa and vegetable meatballs are a delicious and healthy option for any occasion. With the right balance of flavors, textures, and ingredients, they are sure to become a favorite among those who enjoy plant-based and gluten-friendly appetizers. Whether you’re preparing for a dinner party or a cozy family gathering, these meatballs will not disappoint.
