Recipe: Vegetarian Quinoa Meatballs

Ingredients

Preheat the oven to 400 degrees.
In a large saucepan, combine diced tomatoes, olive oil, garlic, basil, sea salt, and black pepper. Simmer partially covered for 25 minutes, then add cream cheese and stir until melted.
If using a chia egg, mix chia seeds with warm water and set aside.
In a skillet, heat olive oil and sauté chopped onion until tender, then add minced garlic and cook for one more minute. Remove from heat and let cool.
In a food processor, combine quinoa, garbanzo beans, sun-dried tomatoes, and sunflower seeds. Pulse until mixed but still chunky.
Transfer the mixture to a bowl and fold in the onion mixture, parsley, basil, oregano, garlic, olive oil, tamari, liquid smoke, and the egg or chia mixture.
Shape the mixture into small balls and place them on a parchment-lined baking sheet. Brush with olive oil and bake for 10 minutes, then flip and bake for another 10 minutes.
Cook spaghetti according to package instructions, drain, and serve topped with meatballs and sauce.

Servings

Calories

522

Total fat

23g

Total carbohydrates

69g

Total protein

12g

Sodium

391mg

Cholesterol

36mg