Vegetarian Mini Meatballs
Elevate your vegetarian cooking game with these irresistible Vegetarian Mini Meatballs, a flavor-packed alternative to traditional meatballs! Made with hearty chickpeas, protein-rich quinoa, and a cheesy kick from grated Parmesan, these bite-sized delights are seasoned with aromatic garlic, cumin, and fresh parsley for a Mediterranean-inspired twist. Lightly brushed with olive oil and baked to golden perfection, these mini meatballs offer a crispy exterior and tender, satisfying center. Perfect as an appetizer with your favorite dipping sauce or a versatile addition to pasta, salads, or grain bowls, they’re easy to make, ready in under 45 minutes, and delightfully nutritious. Whether you're hosting a dinner party or meal-prepping for the week, these vegetarian meatballs are packed with protein and flavor, making them a must-try for vegetarians and meat lovers alike!
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Recipe Information
Ingredients
- 1 15 oz can Chickpeas, canned
- 1 cup Cooked quinoa
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 Garlic cloves, minced
- 0.5 medium Onion, finely chopped
- 0.25 cup Parsley, chopped
- 1 teaspoon Cumin, ground
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain and rinse the canned chickpeas thoroughly. Pat them dry with a paper towel.
In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth with a few chunks for texture.
Add the cooked quinoa, breadcrumbs, grated Parmesan cheese, and egg to the mashed chickpeas. Mix well to combine.
Stir in the minced garlic, chopped onion, chopped parsley, ground cumin, salt, and black pepper. Mix until all ingredients are evenly incorporated.
Use your hands to form small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Brush each ball lightly with olive oil to help them brown nicely in the oven.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and firm to the touch, turning them halfway through the cooking time.
Remove from the oven and let them cool slightly before serving.
Serve these vegetarian mini meatballs as an appetizer with your favorite dipping sauce or add them to pasta or salad for a complete meal.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4382 mg | 191% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 29.2 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 693 mg | 53% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
