Quinoa Almond Meatballs

With Zucchini Noodles

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.


375 g fresh ricotta

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





90 g The Wholefood Pantry Tri-colour Quinoa, rinsed thoroughly

125 g The Wholefood Pantry Pesticide Free Almonds

1 tbsp The Wholefood Pantry Tapioca Flour

2 tsp The Wholefood Pantry Pink Himalayan Crystal Salt

40 g The Wholefood Pantry Sunflower Kernels

The Wholefood Pantry Pepitas

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper.

2. Place the quinoa 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