The Best Meatballs

                                            The Best Meatballs

Recipe:

Ingredients:

MEATBALLS

1 cup cooked and cooled quinoa* (ensure it’s cooked + completely cooled before using)

1 15-ounce can black beans* (rinsed, drained, dried)

2 Tbsp water (or sub olive or avocado oil)

3 cloves garlic (minced)

1/2 cup diced shallot

1/4 tsp sea salt (plus more to taste)

2 1/2 tsp fresh oregano (or sub half the amount in dried)

1/2 tsp red pepper flake (reduce for less heat)

1/2 tsp fennel seeds (optional)

1/2 cup vegan parmesan cheese (plus more for serving)

2 Tbsp tomato paste

3 Tbsp chopped fresh basil or parsley (we mixed both // plus more for serving)

1-2 Tbsp vegan worcestershire sauce (optional // adds depth of flavor // ensure gluten-free for GF eaters)

FOR SERVING (optional)

Marinara sauce

Instructions:

If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked. *Prep/cook time does not include preparing quinoa.

Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).

Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).

Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON’T overmix). 

Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (optional).

 Pulse to combine until a textured dough forms (you’re not looking for a purée, but it should be semi-tacky).