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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.
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!
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).
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? 
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. 
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!
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
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
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.
Michelle Blackwood
Wow, these recipes sounds amazing, I would love a copy of the cookbook!
Jenn S.
Thanks, Michelle! You would enjoy the book! Good luck!
Jan
Definitely the “Cheddar” Beer Soup. I have a fantastic soft pretzel recipe that would pair well with it.
Jenn S.
Oh, Jan, that sounds wonderful!!
Vanessa
Yum! MB always has such great recipes! Thanks so much for sharing their quinoa meatballs! They look amazing!
Jenn S.
Thanks, Vanessa! They were delicious!
Heidi
These Thai Meatballs sound amazing! We love anything thai! I would also like to try the Blackberry Custard Pie. It sounds like a great summer dessert.
Jenn S.
Sounds like everyone loves Thai food…and for good reason…such great flavors! And can’t go wrong with pie! 🙂 Good luck, Heidi!
Donna
Oh I am so out of the loop – I had no idea she had a cookbook coming out! I love minimalist baker – and I would love to try out those enchiladas!! Loving the sound of these meatballs too 🙂
Jenn S.
Well, I’m glad I could inform you! 🙂 Enchiladas are always a good idea too!
Samantha
I love everything Thai….so many spices and flavors. I’d certainly make the Thai Meatballs first. They look so delicious.
Jenn S.
You would love these then, Samantha! Super flavorful! Good luck!
Jenn Finnegan
These meatballs look great! Love their blog and have been followers for so long. Super excited for their cook book. Everything sounds amazing. But I have been in a Mexican mood lately so I would have to say, the Black Bean Green Chili Taquitos sound like something I would make right away.
Jenn S.
Jenn, you will love it! All very easy recipes, yet super flavorful. Mexican food is always a good choice!! Good luck!
Jacqueline Meldrum
Nice recipe, I’ll have to give this a go and look out that cookbook. Pinned, stumbled and yummed!
Jenn S.
Thank you so much, Jac!!
Anjali
These quinoa meatballs sound amazing! I LOVE minimalist baker and all their recipes. I have a copy of their new book and can’t wait to cook from it!
Jenn S.
Oh yay! You will love the recipes, Anjali! Such good stuff in there!
Lindsay LaBonge
Ooohhhh quinoa balls sound interesting. I always make energy balls with oats but I’ll have to give this a go!
Jenn S.
I hope you love them as much as we did!
Bernice E Mattila-Garcia
Ooooo, everything sounds fabulous! I would love to try the No-Bake Strawberry Cheesecake to bring to my nephews’ graduation party. We have three graduating from college this year, BIG party to celebrate!
Jenn S.
How fun!! The cheesecakes would be a beautiful and fun dessert to serve!
Kelly
This cookbook and this recipe look amazing. I want to make these meatballs first. I love the Thai flavors!
Jenn S.
You would love them, Kelly! Super flavorful…and they make the whole house smell amazing too!
Uma
Quinoa balls are awesome idea with veggies! Liked all the flavors in it! And liked cheesecake too:)
Amy Katz from Veggies Save The Day
Pizza stuffed mushrooms!
Wendi Niccole
The vegan enchiladas look amazing.
Jenn S.
Yes! I love enchiladas. And she puts chipotle peppers in the sauce – YUM! Good luck, Wendi!