1. Home
  2. /
  3. Recipes
  4. /
  5. Quinoa Almond Meatballs

Quinoa Almond Meatballs

with Vegetable Broth Garden Veggie
recipe-difficulty
A bit cheffy
recipe-serves
2
ready-in
45 mins
Quinoa Almond Meatballs
It's time to step up your meatball game, say goodbye to dry, and say hello to flavour-filled and nutritious balls of goodness. Bursting with flavour, and paired with zucchini noodles, this is the perfect edition to your mid-week dinner rotation.
Pantry Items
View in metric
  • 13 oz fresh ricotta
  • 3 oz quinoa, rinsed thoroughly
  • 2 tbsp Vegetable Broth Garden Veggie 
  • 4.5 oz almonds
  • 1 tbsp tapioca flour
  • 2 tbsp parsley, roughly chopped
  • 2 tbsp basil, roughly chopped
  • olive oil
  • ground black pepper, to taste
  • 1 clove garlic, crushed
  • juice of 1 lemon
  • 2 medium zucchini, washed
  • avocado,
  • spinach
  • feta
  • 2 tsp salt
  • 1.5 oz sunflower kernels
  • pepitas
  1. Preheat oven to 392°F. Line a baking tray with non-stick baking paper.
  2. Place the quinoa, vegetable broth and 1 cup water in a saucepan over medium heat and simmer for 5 minutes. Transfer to a sieve and rinse well, then drain off excess water. 
  3. Put the quinoa, ricotta, 1 tbsp parsley, 1 tbsp basil, almonds, tapioca flour, and salt in a food processor and process until well combined. Roll 2 tbsp of the mixture into a ball and place on the lined tray. Repeat with the remaining mixture. Drizzle with olive oil and bake for 25-30 minutes or until golden, turning twice. 
  4. To make the herb sauce, place remaining herbs, sunflower seeds, 1/4 cup olive oil, garlic and juice of lemon in a food processor and process until well combined and emulsified. 
  5. To make zucchini noodles, use a spiraliser. Then lightly saute in a warm pan for 20 seconds before serving.
  6. Serve the meatballs drizzled with the herb sauce and accompanied by the zucchini pasta, a handful spinach, avocado, pepitas and feta