Updated: May 15, 2019
There is nothing better than a vegetarian based meal. Aside from the health benefits, for a family it can often mean a reduction in food costs particularly at the moment in Australia where meat is so expensive.
These "meatballs" are a bit of a hidden gem in my family meal repertoire! I will let you in on a secret - they have had them many times and have no idea that they do not contain meat. While I am not a fan of veggie smuggling with my kids, in instances like this I just smile and say "yes mummy has made meatballs" and let them clean their plate.
They are delicate, so handle them with care when putting them in a sauce. I usually couple them with a vegetable based tomato sauce and serve with rice or pasta, but you could equally use them in a salad, with mash or as a slider.
Prep 15 min // Cook 30 min
1 cup cooked quinoa
1/2 red capsicum diced
2 spring onions diced
1/2 zucchini grated finely
1 carrot grated finely
1 tbs continental parsley diced
1 tbs garlic powder
1/3 cup Parmesan cheese finely grated
1/2 cup breadcrumbs
Salt and pepper to season
Preheat oven to 180 degrees and line a tray with baking paper.
Cook quinoa according to the packet instructions and leave to cool.
Add all the ingredients into a bowl and combine well.
Take one tbs mix, squeeze gently and shape into a ball then place gently on baking paper. Repeat until all the mixture is used.
Place into the oven and cook turning carefully at the 15 minute mark (they are delicate so extra care is needed).
Remove from the oven when golden and use as a family dinner using the above suggestions, or serve cold for lunchboxes.