Quinoa Meat-Less Balls

These delicious quinoa meat-less balls are easily adaptable to make them gluten free and even vegan!

Course Main Course

Cuisine Quinoa

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 97kcal

1 tablespoon water
½ cup onion chopped
¼ cup sun dried tomatoes re-hydrated
3 cloves garlic minced
⅓ cup chopped fresh basil
1 ½ cups cooked chickpeas peeled (peeling is optional)
1 cup cooked quinoa
3 tablespoons tomato paste
1 tablespoon Worcestershire Sauce
1 tablespoon quinoa flour
2 tablespoons no salt seasoning
2 tablespoons Nutritional Yeast
2 tablespoons Vital Wheat Gluten flour optional, may use GF flour
1 -2 tablespoons olive oil (optional, for moister meatballs – not included in nutritional info)

Preheat oven to 350 degrees.
Heat a medium skillet over medium heat and add water. Add onion and sun dried tomato and cook for 10 minutes. Add garlic and cook for one more minute. Remove from heat.
Meanwhile, peel chickpeas and add to a food processor. Process until crumbly. Add onion mixture, basil, quinoa, tomato paste and Worcestershire sauce. Process until well blended. Add flour, no salt seasoning, nutritional yeast and vital wheat gluten flour. Process for 1 to 2 minutes, adding water by the tablespoon as needed. If using vital wheat gluten, allow to sit for 15 minutes until the gluten develops.
Form into small balls and place on a parchment lined baking sheet. Bake for 30 minutes

These meat-less balls can be on the dry side, so if you would like, add a couple tablespoons of olive oil.