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.
Preheat oven to 392°F. Line a baking tray with non-stick baking paper.
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.
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.
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.
To make zucchini noodles, use a spiraliser. Then lightly saute in a warm pan for 20 seconds before serving.
Serve the meatballs drizzled with the herb sauce and accompanied by the zucchini pasta, a handful spinach, avocado, pepitas and feta
Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
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.
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.
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.
To make zucchini noodles, use a spiraliser. Then lightly saute in a warm pan for 20 seconds before serving.
Serve the meatballs drizzled with the herb sauce and accompanied by the zucchini pasta, a handful spinach, avocado, pepitas and feta
Quinoa Almond Meatballs
with Vegetable Broth Garden Veggie
A bit cheffy
2
45 mins
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.
Preheat oven to 392°F. Line a baking tray with non-stick baking paper.
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.
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.
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.
To make zucchini noodles, use a spiraliser. Then lightly saute in a warm pan for 20 seconds before serving.
Serve the meatballs drizzled with the herb sauce and accompanied by the zucchini pasta, a handful spinach, avocado, pepitas and feta
Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
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.
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.
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.
To make zucchini noodles, use a spiraliser. Then lightly saute in a warm pan for 20 seconds before serving.
Serve the meatballs drizzled with the herb sauce and accompanied by the zucchini pasta, a handful spinach, avocado, pepitas and feta