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Thai Quinoa Meatballs (V + GF)


  • Author: Brita Britnell
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
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Ingredients

Meatballs:

  • 1 15 ounce can of chickpeas, rinsed, drained and patted dry
  • 1/2 cup of cooked quinoa (about a heaping 1/4 cup of dried quinoa)
  • 1/4 cup of brown sugar (I used coconut sugar instead)
  • 2 tablespoons of peanut butter
  • 23 tablespoons of soy sauce (she also recommends substituting tamari if gluten-free)
  • 1/4 cup of finely chopped cilantro, plus more for serving
  • 1/4 of green onion, finely chopped
  • 1 teaspoon of chili garlic sauce
  • 3/41 cup of roasted salted peanuts, crushed, plus more for coating

For Serving:

  • Cookbook recommends 68 ribboned carrots for serving.
  • I used 2 large zucchini for 2 people.
  • 1 tablespoon of olive oil
  • peanut sauce
  • lime juice
  • extra cilantro
  • sriracha

Instructions

  1. Pre-heat the oven to 350 degrees F. Arrange the chickpeas on a lined baking sheet and bake for 12-13 minutes to dehydrate the chickpeas. Once done, set aside to cool and leave the oven on.
  2. Add the chickpeas to a blender or food processor and blend on low to pulverize. She also says that you can mash them with a fork; I used my food processor.
  3. Pour the chickpeas and remaining meatball ingredients to a medium bowl. Mix to combine thoroughly. Taste and add salt and pepper if needed. If the mixture is too wet, you can add in additional crushed peanuts or even a bit of panko breadcrumbs.
  4. Scoop out the mixture in heaping tablespoons. Gently roll into balls and then roll each ball in a bit of additional crushed peanuts to coat.
  5. Place the balls on a foil-lined baking sheet and bake for 15 minutes. Flip to ensure even cooking and then bake for an additional 10-15 minutes or to desired doneness. The meatballs get firmer the longer that they cook.
  6. Once out of the oven let cool slightly and ENJOY!!
  7. I served mine over simple zucchini noodles that were spiralized and sauteed in a bit of olive oil and then drizzled with the peanut sauce.