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Quinoa meatballs with vegan yogurt sauce

Prep Time10 minutes
Cook Time45 minutes
Course: Aperitif, Appetizer, Main Course, Side Dish, Snack
Servings: 8 meatballs
Author: LuvveLovesFood
Const: low

Ingredients

  • pre-cooked quinoa I had about 300g
  • 1 small zucchini
  • 1 carrot
  • 1 onion finely chopped
  • 1 tuft parsley
  • 1 tsp capers
  • 1 tsp mustard
  • as needed salt & pepper
  • 1-2 Tbsp Olive oil
  • 1 tsp chickpea flour
  • 1 tsp cornstarch (cornstarch)
  • 1 tsp paprika powder

For the veg yogurt sauce

  • 1 Tbsp vegan yogurt
  • 1 tsp Olive oil
  • 1/2 tsp mustard
  • as needed salt & pepper

Instructions

  • Chop the onion and parsley finely and grate the zucchini and carrot.
    1 zucchina piccola, 1 carota, 1 cipolla, 1 ciuffo prezzemolo
  • Remove water from zucchini and carrots by squeezing them in a cloth.
  • Combine all the ingredients in a blender and blend briefly, this will make the consistency firmer.
    pre-cooked quinoa 1 cipolla, 1 ciuffo prezzemolo, 1 cucchiaino capperi, 1 cucchiaino senape, q.b sale e pepe
  • Add the chickpea flour, cornstarch and paprika to the mixture.
    1 cucchiaino farina di ceci, 1 cucchiaino amido di mais, 1 cucchiaino paprika dolce
  • Shape your balls and place them on a baking sheet with parchment paper. Top each patty with a drizzle of oil.
    1-2 Cucchiai olio d'oliva
  • Bake in preheated oven at 220 °C (400°F) for 30-40' or until patties are golden brown.

For the veg yogurt sauce

  • mix all ingredients and garnish with chopped parsley and olive oil
    1 Cucchiaio yogurt vegano, 1 cucchiaino olio d'oliva, 1/2 cucchiaino senape, q.b sale e pepe