Southwestern (Meatless) Meatballs
These Southwestern (Meatless) Meatballs are packed with zesty flavor and hearty texture, perfect for a satisfying meatless meal or party appetizer.
Equipment
- Mixing Bowl
- Sheet Pan
- Cooking spray
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
- 1/2 cup quinoa dry, pre-rinsed
- 15 ounces black beans canned, drained
- 4 ounces diced green chilis canned, do not drain
- 1/2 cup onion diced
- 1/2 cup panko breadcrumbs optional: crushed almonds or walnuts for added crunch
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/4 teaspoon red pepper flakes optional, adjust for spice level
- olive oil or non-stick cooking spray
Instructions
- Rinse 1/2 cup of dry quinoa under cold water to remove any bitterness. In a small pot, combine the rinsed quinoa with 1 cup of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all the water is absorbed. Fluff with a fork and set aside to cool.
- In a large mixing bowl, add the drained black beans. Using a fork or a potato masher, mash the beans until they are mostly smooth, leaving some chunks for texture.
- To the mashed black beans, add the diced onion, cooked quinoa, diced green chilis (with juice), panko breadcrumbs (or crushed nuts), black pepper, sea salt, cumin, chili powder, oregano, and red pepper flakes (if using). Mix everything together until well combined.
- Preheat your oven to 375°F (190°C). Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter. Place the formed meatballs on a greased sheet pan, ensuring they are spaced evenly apart.
- Lightly spray the tops of the meatballs with olive oil or non-stick cooking spray. Bake in the preheated oven for 25-30 minutes, or until they are golden brown and firm to the touch.
- Once baked, remove the meatballs from the oven and let them cool slightly. Serve with your favorite dipping sauce, over a bed of rice, or in a taco with fresh toppings like avocado, salsa, and cilantro. Enjoy your delicious Southwestern (Meatless) Meatballs!
Notes
- Substitute panko breadcrumbs with gluten-free breadcrumbs to make this recipe gluten-free.
- Add finely chopped vegetables like zucchini, carrots, or bell peppers for extra nutrition and flavor.
- Adjust the spice level by adding more red pepper flakes or chili powder according to your taste.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat leftovers in the oven at 350°F for 10-15 minutes or microwave for 1-2 minutes until warmed through.