Quinoa Meatballs | Vegetarian "Meatball" Recipe (2024)

FAQs

Can you use quinoa instead of breadcrumbs in meatballs? ›

Here's the ratio I used: If the recipe calls for X cups breadcrumbs, cook X cups quinoa. It's as easy as that.

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.

Quinoa is packed with essential amino acids, protein, and fibre. To use quinoa flakes as a breadcrumb substitute, pulse them in a food processor until they resemble breadcrumbs. These flakes can be used to coat chicken, fish, or vegetables, adding an extra nutritional boost to your meals.

If a recipe for meatloaf or meatballs calls for bread crumbs, you may have success swapping it out for rolled oats or oat flour. Oats by weight are also lower in calories, provide more complex carbohydrates, and are a richer source of dietary fiber than bread crumbs, making them a nutritionally sound substitute.

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.

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

A traditional size for this sort of meatball is 2 to 3 inches across, but you can make them any size you want. Once you roll the meatball in your hands, roll it in the flour to give it a good coating. Set each one on a baking sheet as you work.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

it's a full-fledged Meat substitute!

Quinoa is one of the best plants for protein out there! It's high in protein, much higher than other grains.

Rolled Oats

These are richer in fiber than traditional bread crumbs, but lacking flavor. Pulverize the oats in a blender or food processor first, then add some dried herbs or seasoning before using in your recipe. They work great as a binder, and less so as a crunchy topping or coating.

What can I use instead of eggs to bind meatballs? There are several options to substitute eggs in a meatball recipe: 2 tablespoons of buttermilk per egg, 3 tablespoons of plain yogurt per egg, 1/4 cup ricotta cheese per egg, or 3 tablespoons unsweetened apple sauce per egg.

If you don't have breadcrumbs handy, you can use panko, a slice of torn-up bread, or even crumbled saltine crackers. A little yogurt or buttermilk thinned with water also makes a handy stand-in for the milk.