Quinoa Meatballs | Vegetarian "Meatball" Recipe (2024)

FAQs

Can you use quinoa instead of breadcrumbs in meatballs? ›

The quinoa contributes fluff and bounce, with a nutty flavor and nubby crust. While I developed them for this recipe in particular, who's to stop you from substituting this hack into any—dare I say, every? —meatball recipe? Here's the ratio I used: If the recipe calls for X cups breadcrumbs, cook X cups quinoa.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

How can you keep vegan meatballs from falling apart? As the recipe is written, the meatballs should hold together; however there is always some variability in ingredients. If your dough is too loose, try grinding more oats into flour and add them to the mixture.

05/6Quinoa Flakes

To use quinoa flakes as a breadcrumb substitute, pulse them in a food processor until they resemble breadcrumbs.

In fact, quinoa can be used anywhere you would use breadcrumbs or panko, a common ingredient in meatloaf, burgers and meatballs. Plus, it is a Gluten Free alternative!

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

You can use eggs, breadcrumbs, grated or creamy cheeses (think ricotta or feta here), ground nuts, or a mixture of these ingredients to bind the balls and help them stay together while you cook them and as you eat them—no one wants a meatball that breaks apart all over the plate.

Do meatballs get more tender the longer they cook in sauce? ›

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Aquafaba is the liquid from a carton of cooked garbanzo beans, also known as chickpeas. All you do is strain the liquid from the beans into a bowl and that is your aquafaba. You can also create your own aquafaba egg replacer by soaking 1 cup of dried chickpeas in 3 cups of water overnight.

The BEST vegan meatballs! Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor. These vegan meatballs are the best I've tried. They're intensely flavorful, made with roasted mushrooms, a mix of savory spices, and balsamic vinegar for tang.

Egg: A lot of meatball recipes add egg to the mince mixture because it helps to bind the balls together. Breadcrumbs: Breadcrumbs also help to bind your meatballs. If the mince mixture is quite wet, breadcrumbs will help soak up excess moisture so that the balls don't fall apart.

Bread Crumb Substitutes

¼ cup panko. ¼ cup cracker or pretzel crumbs. ¼ cup crushed cornflakes or other unsweetened cereals. ⅔ cup regular rolled oats (Use this only as a substitute for bread crumbs in meat loaf and other meat mixtures, such as burgers.

Pretzels. Pretzels are a great all-purpose substitute for bread crumbs. You can pulse them in a food processor until they're super-fine and use them as a binder for meatballs or meatloaf.

I suggest using either rolled oats, old-fashioned oats or quick cooking oats in this recipe as the bread/breadcrumb substitute.

Ricotta cheese is a great alternative for the eggs in meatballs. A good rule of thumb is one cup of ricotta cheese for every pound of ground meat. The ricotta cheese will make a good binding mixture.