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    Home » Recipes » Cookbook and Product Reviews

    Thai Quinoa Meatballs

    Published: May 6, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Thai Quinoa Meatballs recipe from Minimalist Baker's Everyday Cooking. So easy and so yummy!! Vegan, gluten free, 10 ingredients or less. This book was designed for the busy home cook! #vegan #minimalistbaker #vegetarian #veggie

    Quinoa Meatballs with a Thai flair from the new cookbook, Everyday Cooking by Minimalist Baker. All recipes are plant based and either 10 ingredients or less, take less than 30 minutes to prepare, or made all in one bowl or pot. And the majority of them are also gluten free.

    Vegetarian meatballs over rice noodles in a small bowl. Small dip bowl of sauce behind next to another bowl of meatballs.

    Cookbook Love

    If you’ve ever read my About Me page, you know how much I LOVE cookbooks – I read them like novels. I can’t wait to get my hands on new ones. And I love sharing my favorites with you guys!!

    Trust me, there are a LOT of cookbooks out there and I only recommend the ones I truly enjoy cooking from. I already know that several of you are going to be excited about the cookbook I’m reviewing today, especially because there is a giveaway at the end of this post, so be sure to read all the way to the end.

    In general, quick and easy is the name of the game around here and if that’s how you want your meal time to go as well, you are definitely going to want to get your hands on Dana Shultz’s new cookbook, Minimalist Baker’s Everyday Cooking!

    Today, I’m sharing with you Dana’s recipe for Thai Quinoa Meatballs, a full review of the book and a giveaway you don’t want to miss out on!

    Minimalist Baker Cookbook Cover
    Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz

    What to Expect

    You probably already know of Dana and her blog, Minimalist Baker, and you probably already love them both. The cookbook follows the same premise as the blog: 10 ingredients or less, made in one bowl or pot, or 30 minutes or less.

    Minimalist Baker’s Everyday Cooking includes over 100 plant based recipes, most of which are gluten free, that are quick and easy…truly designed for the home cook. You’ll find everything from breakfast through dessert, including appetizers, sides, beverages and homemade staples (like Vegan Parmesan, Crispy Baked Tofu, Easy Vegan BBQ Sauce, and Coconut Whipped Cream).

    Thai Quinoa Meatballs over rice noodles and garnished with crushed peanuts, cilantro, and scallions.

    Take a Peek Inside

    I just told you about a few staple recipes you’ll find in the Resources section, but let’s take a look inside the Chapters to really get your mouth watering!

    Breakfast: Double Chocolate Gluten-Free Waffles; Rustic Garlic & Asparagus Tofu Quiche; Pumpkin Chocolate Chip Oat Bread; 1-Bowl Zucchini Walnut Muffins

    Appetizers + Sides: Pizza Stuffed Mushrooms; “Cheddar” Beer Soup; Beet, Orange & Walnut Salad w/ Lemon Tahini Dressing; Balsamic & Pomegranate Roasted Sweet Potato Spears

    Main Dishes: Cornbread Chili Potpies; Butternut Squash, Kale & Quinoa Bake; Vegan Cobb Salad; Smashed Black Bean Green Chili Taquitos; Classic Vegan Lasagna

    Desserts: Chocolate Dunked Peanut Butter Cookies; Blackberry Custard Pie; Apricot Hand Pies; Cherry Chocolate Chip Ice Cream

    Beverages: Pumpkin Chai Tea Lattes; Creamy Vegan Eggnog; Sparkling Peach & Berry White Sangria

    Do I have your attention yet? Bowl of quinoa meatballs over rice noodles next to a blue spoon holding one meatball topped with peanut sauce and a sprig of cilantro.

    Extras

    Each recipe is labeled with at least one of these “simple factors” as Dana calls them: 1 Bowl or Pot; 30 Minutes or Less; 10 Ingredients or Less…and also whether or not it is Gluten Free. Most of the recipes fall into more than one of those categories.

    In addition to the recipe chapters, Dana also provides a staple pantry list and breaks down all the nutrition information for each recipe in the back of the book. I also love that she dedicated this book to her blog readers. They are the reason this book exists and she wants to make sure they know it. One Thai Quinoa Meatball on a blue spoon. A few chopped peanuts nearby.

    Thai Quinoa Meatballs

    I’m pleased to be able to share this recipe with you today with permission from Dana and Avery Books. We devoured these little quinoa meatballs. They are incredibly flavorful and I loved the genius idea of rolling them in crushed peanuts for a little crunch on the outside. I served them with rice noodles because I had some in my pantry that I wanted to use up, but I do like the idea of serving them over carrot “noodles” as the recipe suggests.

    The thai meatballs held together really well and my house smelled amazing for hours after I made these. I smothered mine in a generous amount of Peanut Sauce (recipe also in the book). The sauce was so good I could have eaten it with a spoon (and I may have dipped my finger in it on more than one occasion simply to lick it off).

    Alright, so grab the recipe below and make these Thai Quinoa Meatballs for yourself. And be sure to scroll past the recipe to find out how to enter the GIVEAWAY for a chance to win your very own copy of Minimalist Baker’s Everyday Cooking!

    Thai Quinoa Meatballs from Minimalist Baker's Everyday Cooking and a Giveaway!

    Similar to my Thai Peanut Burgers (page 176), these “meatballs” are jam–packed with Thai-inspired flavors and come in a bite–size portion. Serve atop carrot noodles with peanut sauce for a hearty meal that’s bursting with flavor.
    4.88 from 8 votes
    Print Rate
    Course: Dinner, Entree, Lunch
    Cuisine: dairy free, gluten free, vegan
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 4
    Calories: 423kcal
    Author: Jenn Sebestyen

    Ingredients

    Thai Quinoa Meatballs

    • 15 ounce (425g) can chickpeas (thoroughly rinsed, drained, and patted dry)
    • ½ cup (92g) cooked quinoa (see note)
    • ¼ cup (55g) organic brown sugar (or substitute coconut sugar)
    • 2 Tbsp (32g) salted peanut butter
    • 2-3 Tbsp (30-45ml) tamari or soy sauce (if gluten- free, use tamari)
    • ¼ cup (15g) finely chopped fresh cilantro (plus more for serving)
    • ¼ cup (38g) finely diced green onion
    • 1 tsp chili garlic sauce
    • ¾-1 cup (105–140g) roasted salted peanuts, (crushed, plus more for coating and texture)

    For Serving (optional)

    • 6-8 (366g) whole carrots (peeled and ribboned or thinly sliced)
    • Peanut Sauce (page 10)
    • Chili garlic sauce
    • Fresh cilantro (chopped)
    • Lime juice

    Instructions

    • Preheat the oven to 350 degrees F (176 degrees C). Arrange the chickpeas on a foil- or parchment- lined rimmed baking sheet. Bake for 12–13 minutes to dehydrate, then set aside. Keep the oven at 350 degrees F (176 degrees C).
    • Add the baked chickpeas to the bowl of a food processor or blender. Mix/pulse on low to pulverize. Alternatively, mash with a fork.
    • Add the chickpea mixture and remaining ingredients to a medium bowl. Stir/mix to combine. Taste and adjust the seasonings as needed. Add more crushed peanuts if too wet (bread crumbs work well here, too). I found 1 cup (~140g) to be the perfect amount. This will depend on how wet your quinoa and peanut butter are.
    • Scoop out amounts of dough slightly larger than 1 tablespoon. Gently roll into balls. Roll in additional crushed peanuts to coat.
    • Spray the foil-lined baking sheet used earlier with nonstick spray. Add the meatballs. Bake for 15 minutes, then gently turn/flip to ensure even cooking. Bake for another 10–15 minutes, or to desired doneness. The longer the meatballs cook, the firmer they will get. Once they cool a little, they firm up even more.
    • While baking, prepare any additional serving items. To cook the carrots, bring a pot of water to a boil, add the ribboned carrots, and cook for 2–3 minutes or until just tender. Strain and set aside.
    • Serve the meatballs over carrot noodles with peanut sauce, chili garlic sauce, fresh cilantro, and lime juice.
    • Leftovers will keep covered in the refrigerator for 2–3 days, though best when fresh. Reheat in a 350 degree F oven until warmed through. See notes for freezing instructions.

    Notes

    *Cook quinoa in vegetable broth for extra flavor.
    *To freeze, arrange the uncooked meatballs on a parchment–lined baking sheet and freeze until firm. Transfer to a freezer–safe container or bag and freeze for up to 1 month. To cook, place on a foil- lined baking sheet and spritz with oil to encourage browning. Bake for 20–30 minutes in a 350-degree F (176-degree C) oven, or until warmed through, gently tossing/flipping at the halfway point to ensure even cooking.
    Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz
     
     

    Nutrition

    Calories: 423kcal | Carbohydrates: 28g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 430mg | Potassium: 451mg | Fiber: 14g | Sugar: 20g | Vitamin A: 17950IU | Vitamin C: 9.9mg | Calcium: 70mg | Iron: 1.6mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    Now for the best part! One of you lucky readers (U.S. only) will win a copy of Minimalist Baker’s Everyday Cooking for yourself. Just click the link below to enter and follow the directions. If you can’t wait to find out if you won or not, you can assure yourself a copy by ordering from Amazon. a Rafflecopter giveaway

    And now, just to get you drooling over this cookbook a little bit more – here is a sneak peak at a few more recipes you’ll find inside. These next three photos are reprinted from Minimalist Baker’s Everyday Cooking with permission from Dana Shultz and Avery Books.

    No-Bake Strawberry Cheesecake
    No-Bake Strawberry Cheesecake

     

    Spinach and Artichoke Dip
    Spinach and Artichoke Dip

     

    Vegan Enchiladas
    Vegan Enchiladas

     

    More Cookbook and Product Reviews

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    • Vegan Shakshuka
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    Comments

    1. Anjali says

      May 18, 2016 at 12:11 am

      These quinoa meatballs look awesome! I’ve been eyeing them ever since they came out with their cookbook!

      Reply
      • Jenn S. says

        May 18, 2016 at 8:36 am

        They are so good, Anjali! You’ll love them!

        Reply
    2. Linda says

      May 15, 2016 at 3:06 pm

      You had me at Thai! These look so good, perfect for a party.

      Reply
      • Jenn S. says

        May 16, 2016 at 3:24 pm

        I know, right? Some of the best flavors!! Thanks, Linda!

        Reply
    3. Vegan Heaven says

      May 15, 2016 at 2:36 pm

      Yummy! These look so delicious! Can’t wait to check out their cook book! 🙂

      Reply
      • Jenn S. says

        May 16, 2016 at 3:24 pm

        Thanks, Sina. You’ll love it!

        Reply
    4. The Vegan 8 says

      May 14, 2016 at 2:17 pm

      Her book sounds so amazing! These balls looks sooo delicious! I love thai flavorso much and would live off of them if I could! What a great review you did too!

      Reply
      • Jenn S. says

        May 16, 2016 at 3:23 pm

        Thanks, Brandi! It really is a great book…I want to try every recipe. And, yes, Thai flavors are the best!

        Reply
    5. Mel says

      May 14, 2016 at 12:37 am

      This book sounds fantastic and so do the meatballs. There are so many interesting flavours. this is one of my favourite cuisines.

      Reply
      • Jenn S. says

        May 14, 2016 at 10:38 am

        Thai food is so flavorful! You would love this book, Mel! Thanks!

        Reply
    6. Gin says

      May 13, 2016 at 1:34 pm

      Love the flavors in these meatballs! The cookbook sounds great too. Can’t go wrong with Dana’s recipes, they’re always excellent!5 stars

      Reply
      • Jenn S. says

        May 13, 2016 at 3:05 pm

        I absolutely agree! Thanks, Gin!

        Reply
    7. Alisa Fleming says

      May 13, 2016 at 8:52 am

      Thanks so much for sharing this sampling Jenn! She always posts intriguing recipes and it sounds like the book is equally enticing.

      Reply
      • Jenn S. says

        May 13, 2016 at 11:02 am

        Thank, Alisa! I’ve always been a fan too and this book does not disappoint!

        Reply
    8. Rusty M says

      May 12, 2016 at 9:51 pm

      The Thai Quinoa Meatballs sound amazing!

      Reply
      • Jenn S. says

        May 12, 2016 at 10:17 pm

        Thanks, Rusty! Good luck!

        Reply
    9. Sophia | Veggies Don't Bite says

      May 12, 2016 at 5:54 pm

      I’m still trying to decide what to review from it! These looked delish though! Such a pretty book and well done!

      Reply
      • Jenn S. says

        May 12, 2016 at 6:56 pm

        I went back and forth many times, but since I’m not likely to create my own meatball recipe anytime soon, I figured that was a good one to get out there to everyone. Plus – Thai flavors – can’t go wrong! Can’t wait to see your review!

        Reply
    10. Molly Kumar says

      May 12, 2016 at 4:46 pm

      WoW, the meatballs look so juicy and perfect. Had you not mentioned, I would have never guessed that they are made using quinoa. Love it!5 stars

      Reply
      • Jenn S. says

        May 12, 2016 at 6:55 pm

        Thanks, Molly! I don’t know that I would call the meatballs juicy, but they are super flavorful and the quinoa gives a nice bite. The sauce is what keeps them moist.

        Reply
    11. Becky says

      May 12, 2016 at 2:18 pm

      These look awesome, and so does her book!

      Reply
      • Jenn S. says

        May 12, 2016 at 6:54 pm

        Yeah, it’s a keeper. Everything is so easy, yet so flavorful!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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