Quinoa Meatballs | Vegetarian "Meatball" Recipe (2024)

FAQs

Can you use quinoa instead of breadcrumbs in meatballs? ›

The quinoa contributes fluff and bounce, with a nutty flavor and nubby crust. While I developed them for this recipe in particular, who's to stop you from substituting this hack into any—dare I say, every? —meatball recipe? Here's the ratio I used: If the recipe calls for X cups breadcrumbs, cook X cups quinoa.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

How can you keep vegan meatballs from falling apart? As the recipe is written, the meatballs should hold together; however there is always some variability in ingredients. If your dough is too loose, try grinding more oats into flour and add them to the mixture.

Lentils are a versatile food! Their thick, earthy texture and high protein content makes them an excellent alternative for meat. Here is a recipe for hearty, plant-based “meatballs” using lentils.

05/6Quinoa Flakes

To use quinoa flakes as a breadcrumb substitute, pulse them in a food processor until they resemble breadcrumbs.

In fact, quinoa can be used anywhere you would use breadcrumbs or panko, a common ingredient in meatloaf, burgers and meatballs. Plus, it is a Gluten Free alternative!

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

What is an egg substitute for binding vegan meatballs? ›

Aquafaba is the liquid from a carton of cooked garbanzo beans, also known as chickpeas. All you do is strain the liquid from the beans into a bowl and that is your aquafaba. You can also create your own aquafaba egg replacer by soaking 1 cup of dried chickpeas in 3 cups of water overnight.

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

Rolled Oats

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.

Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].

Rolled Oats

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.

Crushed-up crackers make an excellent bread crumb substitute in baked dishes like meatballs or meatloaf. The crackers work just as well as the bread crumbs to hold the meat mixture together, and using varieties like salty saltines or buttery Ritz is a great way to add an extra burst of flavor to your dish.

I suggest using either rolled oats, old-fashioned oats or quick cooking oats in this recipe as the bread/breadcrumb substitute.

Ricotta cheese is a great alternative for the eggs in meatballs. A good rule of thumb is one cup of ricotta cheese for every pound of ground meat. The ricotta cheese will make a good binding mixture.