vegetarian meatballs

By á-27074

Ingredients

• 3/4 cup uncooked quinoa, rinsed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon finely chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 12 ounces cremini mushrooms, stems discarded and caps finely chopped
• 2 tablespoons tomato paste
• 2 large eggs, lightly beaten
• 1/2 cup whole wheat Panko bread crumbs
• 1/3 cup grated Parmesan cheese, plus more for garnish
• 1/3 cup finely chopped fresh Italian parsley, plus more for garnish

Preparation

Step 1

For the quinoa:
Bring 1 1/2 cups of water and a few big pinches of salt to a boil in a small saucepan over high heat. Stir in the quinoa, reduce heat to medium-low and simmer until you can see the curlicue in each grain, and it is tender and the water is entirely absorbed, about 15 minutes. If the water is not entirely absorbed, drain any excess.

Remove from heat and turn the quinoa into a mixing bowl. (Can be made up to 4 days in advance. Store refrigerated until ready to use.)

For the meatballs:
Place a large frying pan over medium heat and coat with the oil. When oil shimmers, add the onion, salt and pepper, and cook until soft. Stir in the garlic, thyme, and some additional salt and cook until fragrant, about 30 seconds.

Stir in the mushrooms and continue to cook until lightly brown, about 10 minutes. Stir in the tomato paste and cook until just fragrant, about 1 minute. Remove from the heat and scrape into the quinoa. Set aside to cool, at least 5 minutes.

Add the eggs, bread crumbs, cheese, and parsley and mix thoroughly. Dampen hands with water and then measure out 1 tablespoon portions and roll into 30 to 32 (1-inch) “meatballs”.

Arrange “meatballs” on a rimmed baking sheet sprayed with oil, and bake until warmed through, about 15 to 20 minutes. (Can be done up to 4 days in advance. Rewarm in a 350°F oven until heated through.)