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
Nutrition Facts
Chickpea Spinach Quinoa Neatballs
Serving Size
1 serving
Amount per Serving
Calories
400
% Daily Value*
Fat
24
g
37
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
16
g
Sodium
845
mg
37
%
Potassium
525
mg
15
%
Carbohydrates
41
g
14
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
8
g
16
%
Vitamin A
2379
IU
48
%
Vitamin C
16
mg
19
%
Calcium
99
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.