Dana’s Thai Quinoa Meatballs
Thai Quinoa Meatballs- quinoa and chickpea “meatballs” jam-packed with Thai-inspired flavor. Serve over carrot noodles with peanut sauce for a hearty meal that’s bursting with flavor! (vegan and gluten-free)
When I got an email from Dana’s publisher a few weeks ago asking me if I’d like to review her new book, Everyday Cooking, I jumped at the opportunity. I’ve been a fan of Minimalist Baker for as long as I can remember and I knew you guys would love her recipes too.
If you’ve ever tried searching for any plant-based recipe, there’s a good chance that Dana’s was one of the first to pop-up. Her and her husband John have truly mastered the art of food blogging. She creates the most drool-worthy eats and takes stellar photographs while he keeps up with all of the nerdy stuff behind the scenes.
Everyday Cooking is exactly what you expect from this dynamic duo. Well-organized, approachable, delicious, and all around beautiful. All of the recipes are plant-based, gluten-free, and either made in 1 bowl, with 10 ingredients or less, or take 30-minutes or less to prepare.
As I was paging through their masterpiece, these Thai Quinoa Meatballs immediately caught my eye. I already had virtually everything I needed to make them and, what can I say, I’m a sucker for peanut butter.
The “meatballs” have an addicting sweet & salty flavor and I loved the idea to serve them over carrot noodles. It’s a meal that’s light yet satisfying thanks to the protein from the quinoa and chickpeas.
If you’re a fan of Thai food or peanut-butter, I know you’re going to love them!
Thai Quinoa Meatballs
Yield: 20 meatballs (4 servings)
Prep Time: 20
Cook Time: 50
Total Time: 1 hr 10 min
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup cooked quinoa
- 2 tablespoons coconut sugar
- 2 tablespoons creamy peanut butter
- 2 tablespoons tamari
- 1/4 cup fresh finely chopped cilantro
- 1/4 cup finely chopped green onion
- 1 teaspoon chili garlic sauce
- large pinch of salt (omit if using salted peanut butter)
- 3/4 cup crushed roasted peanuts, plus more for topping
- 6-8 large carrots, peeled and thinly sliced
- Peanut Sauce (see notes)
- fresh cilantro
- lime juice
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Pat dry the drained and rinsed chickpeas with a paper towel then arrange them on the baking sheet. Bake in the oven for 12 minutes to dehydrate, then set aside to cool.
- Transfer the cooled chickpeas to the bowl of a food processor and pulse on low to pulverize. Alternatively, you can mash them with a fork. Lightly grease the lined baking sheet then set aside to use later.
- Add the chickpea mixture along with the remaining ingredients to a large bowl and stir to combine. Taste and adjust seasonings as needed. Add more crushed peanuts if the mixture is too wet. This will depend on how moist the quinoa is or how oily the peanut butter is.
- Scoop out a heaping tablespoon of the mixture at a time and use your hands to roll it into balls. Coat the balls in the crushed peanuts then arrange them on the lightly greased baking sheet. Bake for 15 minutes, then gently turn/flip them and bake for another 10-15 minutes. The longer they cook, the firmer they will get. Allow to cool at least 10 minutes.
- Serve the meatballs over carrot noodles with peanut sauce, fresh cilantro, and lime juice. Store leftovers in an airtight container for up to 3 days.
To make the Peanut Sauce combine 1/2 cup creamy peanut butter, 2 tablespoons tamari, 2 tablespoons coconut sugar, 1 teaspoon chili garlic sauce and juice of 1 lime in a small bowl. Whisk in 4 tablespoons (or more) hot water to thin, as needed.
Barely Adapted, with permission, from Everyday Cooking by Dana Schultz