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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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Servings: 2 servings
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Equipment

  • oven

Ingredients

  • 3 tbsp olive oil divided
  • 3 cloves garlic minced
  • ½ red onion diced
  • 1 15 oz can chickpeas drained and rinsed
  • ⅓ cup panko breadcrumbs
  • ¼ cup GOODFOODFORGOOD Taco Sauce
  • 1 tsp paprika
  • 1 tsp oregano dried
  • 2 green onions sliced
  • 1 cup baby spinach
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper
  • 1 cup cooked cold quinoa
US Customary - Metric

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.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 41g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 845mg | Potassium: 525mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2379IU | Vitamin C: 16mg | Calcium: 99mg | Iron: 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.