With school in session and summer vacation behind us, I am slowly getting back into my normal routine in the kitchen. I have long been a fan of prepping meals on the weekend, but for whatever reason this never seems to happen during the summer months. But now, I’m back in business. Anything I can do to make my life easier and less hectic during the workweek is the name of the game.
And today’s recipe for quinoa meatballs absolutely fits this requirement. While the meatballs do take a bit of time to pull together, they freeze and reheat beautifully (and make a good sized batch!). Filled with quinoa, walnuts, chickpeas and a variety of dried herbs, they are simple yet flavorful. And perfect when served as part of a classic spaghetti and meatballs dish!
Now, a few tips for the meatballs. I would suggest mincing the onion and carrot in your food processor (in addition to the walnuts and chickpeas). Makes it nice and quick.
The mixture for the meatballs will be slightly wet, but you should be able to form into balls. You can add in additional flour, 1 tablespoon at a time, if needed. Try to avoid adding too much extra flour, so the meatballs don’t wind up on the dry side. Additionally, a cookie scoop is really helpful here–it speeds up the process and gives you meatballs that are uniform in size.
After you have baked the meatballs, let them cool completely then place them in a freezer-safe container and pop it in the freezer. You can also make homemade tomato sauce and freeze that as well. Come dinnertime, all you’ll need to do is cook up some pasta, and heat up the sauce and meatballs. Nice and easy for the workweek!
For the meatballs:
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