Thai Quinoa "Meatballs"

Nick and I were craving Thai food, so I tweaked this recipe from the Minimalist Baker’s cookbook and we devoured it.  It’s super flavorful, and the fact that it’s light and healthy is a bonus!  This recipe produced about 20 meatballs.

 

INGREDIENTS

thaiquinoameatballs.jpg

1 can (15 oz.) chickpeas, rinsed and dried
½  cup cooked quinoa
¼ cup brown sugar
2 Tbsp peanut butter
2 ½ Tbsp soy sauce
¼ chopped chilantro
¼ cup finely diced green onion
1 tsp chili garlic sauce
½ cup salted crushed peanuts
4 carrots, peeled, cut in half and ribboned
1 ½ cups beans sprouts
1 lime

 

DIRECTIONS

  • Use your Non-stick Reynolds wrap (or spray some foil with non-stick cooking spray) to line baking sheet.  Add the “meatballs” and bake for 15 minutes, than gently turn them over and bake them for another 15 minutes.
  • While they’re baking, boil the carrot ribbons until they’re tender, drain and pat dry.  Arrange carrots and bean sprouts on your plates pretty evenly, as they’re the “meatball” beds.  When the balls come out, I let them cool off a bit before adding them to the plates. 
  • You can top them with fresh cilantro, chili garlic sauce, more crushed peanuts, or fresh lime juice. 
  • Preheat oven to 350°.  Place dried chickpeas on baking sheet with foil (I love the Non-stick Reynolds wrap), and bake for 13 minutes.  When they’re done, take them out and add them to a blender or food processor.
  • Combine all other ingredients (minus the carrots, bean sprouts, and lime, those are for serving separately) to a bowl and combine.  Mix the chickpeas just enough to where they have a bit of texture (we’re not making hummus here, you know?).
  • If the mixture is too wet, work in some breadcrumbs just enough so you can form the balls.  Gently roll out the balls with the palms of your hands.  Usually I make them about 1 ½” in diameter (I use my pointer finger and thumb to make a circle).
Dinner, VegetarianMarie Kellymeatballs, vegetarian, quinoa, thaiComment