Quinoa Meatballs
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Delicious, protein-rich vegan quinoa meatballs made with spinach and carrots, served in a smoky chipotle-infused tomato broth.
These hearty quinoa "meatballs" are a plant-based alternative that even meat-eaters reach for. They hold together, brown nicely, and soak up sauce like the real thing. Serve them over pasta or in a sub and watch them disappear.
🥄 Ingredients
- 🫗 1 cup cooked quinoa
- 🫗 Cooked carrots and spinach, chopped to taste
- 🫗 1/3 cup oat flour (as a binder)
- 🫗 Garlic powder, salt, and pepper to taste
- 🫗 Water (if needed for consistency)
- 🫗 5 tomatoes
- 🫗 1 slice of onion
- 🫗 1/2 clove of garlic
- 🫗 Chipotle chili (to taste, depending on heat preference)
- 🫗 1 tbsp oregano
- 🫗 1/4 cup water
- 🫗 Salt and pepper to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
🎥 Video Tutorial
Quinoa Meatballs
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overcooking Quinoa: Ensure the quinoa is cooked to the proper texture before starting; mushy quinoa will lead to mushy meatballs.
- ✕
Chipotle Intensity: Chipotle is quite smoky and spicy. Start with a small piece and taste your broth before adding more!
🔄 Variations
Herbaceous Twist: Swap the oregano for fresh basil or parsley to give the dish a more Italian-style flavor profile.
Cheesy Addition: Add a sprinkle of nutritional yeast into the meatball mixture for a subtle, savory "cheesy" note.
🧊 Storage
- 📦
These store well in the refrigerator for up to 3 days. They are best reheated gently in the sauce so they don't dry out.
💡 Chef Tips
Binding Binder: If you find the meatballs still won't stick, you can add a "flax egg" (1 tbsp ground flaxseed + 3 tbsp water) to the mix to act as a stronger binder.
Flavor Depth: Sautéing the broth base in a little olive oil before adding the meatballs can help deepen the tomato flavor.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →