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
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
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: 1servingCalories: 400kcalCarbohydrates: 41gProtein: 8gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gSodium: 845mgPotassium: 525mgFiber: 6gSugar: 8gVitamin A: 2379IUVitamin C: 16mgCalcium: 99mgIron: 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.