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.
Servings: 4
Calories: 423kcal
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