Lentil and Quinoa Meatballs

Name: Lentil and Quinoa Meatballs
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 24
Ingredients: Precooked lentils (drained weight) 1 cup; Quinoa 0.6 cup; Carrots 1; White onions 1; Garlic 2 cloves; Breadcrumbs ½ cup; Eggs 1; Powdered cumin 1 tsp; Sweet Paprika 1 tsp; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Greek yogurt 0.9 cup; Lemon juice 1 spoonful; Mint to taste; Fine salt to taste; Black pepper to taste

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Makes: 24 pieces
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Lentil and quinoa meatballs are a healthy appetizer, full of flavor and perfect for those looking for a vegetarian alternative to classic meatballs. The combination of quinoa and legumes provides structure and substance, creating a rich and consistent mixture that forms the ideal base for these meatballs. The touch of spices, such as cumin and sweet paprika, gives a warm and aromatic flavor. The addition of breadcrumbs and an egg allows for soft but compact bites that, baked in the oven, become golden, crispy, and above all, light! For a touch of freshness, we suggest accompanying these delightful lentil and quinoa meatballs with a Greek yogurt sauce scented with mint and lemon.

Also try these vegetarian meatball recipes:

Spelt, ricotta, and vegetable meatballs
Millet meatballs with vegetables and broad bean cream
Lentil meatballs
Quinoa, zucchini, and stracchino meatballs
Quinoa and vegetable meatballs

INGREDIENTS

for about 24 meatballs: Precooked lentils 1 cup (200 g) - (drained weight); Quinoa 0.6 cup (100 g); Carrots 1; White onions 1; Garlic 2 cloves; Breadcrumbs ½ cup (50 g); Eggs 1; Powdered cumin 1 tsp; Sweet Paprika 1 tsp; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

for the yogurt sauce: Greek yogurt 0.9 cup (200 g); Lemon juice 1 spoonful; Mint to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Lentil and Quinoa Meatballs

To prepare lentil and quinoa meatballs, rinse the quinoa under running water 1, then drain it into a pot, add salt 2, cover with about 7/8 cup of water 3, and cook for 15 minutes or until the water is completely absorbed.

Turn off the heat, cover with the lid 4, and let it rest for 5 minutes. After this time, fluff the quinoa and set aside 5. Peel and chop the garlic 6.

Peel and finely chop the onion 7, then do the same with the carrot 8. Also, chop the fresh parsley with a knife 9.

In a pan, heat a drizzle of extra virgin olive oil and sauté the onion and garlic 10 until translucent. Add the carrot 11 and cook for another 5 minutes, stirring occasionally 12.

In a large bowl, pour the quinoa, the drained precooked lentils 13, the breadcrumbs 14, and the sautéed vegetables 15.

Season with parsley, cumin 16, sweet paprika 17, salt, and pepper. Then incorporate an egg 18.

Mix well until you get a homogeneous mixture 19. If the mixture is too wet, add a little more breadcrumbs. With wet hands, take a tablespoon of mixture 20 and form meatballs the size of a walnut, then flatten them slightly and place them on a baking sheet lined with parchment paper 21.

Bake the meatballs in a preheated static oven at 392°F for about 20-25 minutes 22. Meanwhile, in a bowl, mix the Greek yogurt with chopped mint 23, lemon juice, salt, and pepper 24.

Once the cooking time has elapsed, take the lentil and quinoa meatballs out of the oven 25 and serve them accompanied by the yogurt and mint sauce 26 27!