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Chickpea Spinach Quinoa Neatballs

Yes "neatball" is the vegan way of saying meatball! Enjoy these chickpea spinach and quinoa neatballs anytime!

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I love meatballs or in my case NEAT-BALLS. I have used lentils and black beans but chickpeas always seem to take the cake, or BALL in this case.

These bad boys are perfect to have as pictured with a gorgeous tomato sauce and shaved Parmesan but I’ve been know you toss a little spaghetti into the mix now and then too.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Chickpea Spinach Quinoa Neatballs

Teri-Ann Carty
Yes "neatball" is the vegan way of saying meatball! Enjoy these chickpea spinach and quinoa neatballs anytime!
Prep Time 10 minutes
Cook Time 45 minutes
Course Dinner, Lunch, Main Course

Equipment

  • oven

Ingredients
  

  • 3 tbsp olive oil (divided)
  • 3 cloves garlic (minced)
  • ½ red onion (diced)
  • 1 15 oz can chickpeas (drained and rinsed)
  • cup panko breadcrumbs
  • ¼ cup GOODFOODFORGOOD Taco Sauce
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 2 green onions (sliced)
  • 1 cup baby spinach
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper
  • 1 cup cooked cold quinoa

Instructions
 

  • Heat 1 tbsp olive in a pan and sauté red onion and garlic together.
  • Remove from heat and add everything into the food processor and pulse to combine.
  • Transfer into a bowl and place the mixture in the fridge for 20 minutes to firm up.
  • Preheat the oven to 375 F. Remove from the fridge and roll into balls. I used my large Lodge cast iron to fry and bake balls.
  • Heat 2 tbsp of oil in a pan and fry balls until brown on all sides. Transfer to the oven and bake for 20 minutes.
Keyword dairy free, gluten free, neatballs, nut free, plant based, vegan

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