Are you looking for a delicious and healthy alternative to traditional meatballs? Look no further than these Mushroom and Quinoa Meatballs! Packed with protein and flavor, these meatballs are perfect for vegetarians and meat-lovers alike. In this blog post, we will walk you through the simple steps to creating these tasty meatballs, as well as provide some serving suggestions and storage tips. So, let’s dive in and get cooking!
Ingredients:
- 1 cup cooked quinoa
- 1 cup chopped mushrooms
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- In a large mixing bowl, combine the cooked quinoa, chopped mushrooms, breadcrumbs, Parmesan cheese, parsley, egg, garlic, oregano, salt, and pepper.
- Using your hands, mix all the ingredients together until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Heat the olive oil in a large skillet over medium heat.
- Place the meatballs in the skillet, making sure not to overcrowd them.
- Cook the meatballs for about 5-7 minutes, turning them occasionally, until they are browned on all sides and cooked through.
- Once the meatballs are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve the mushroom and quinoa meatballs hot, either on their own or with your favorite sauce or side dish.
Tips:
- Make sure to cook the quinoa according to package instructions before using it in this recipe.
- You can use any type of mushrooms you like for this recipe, such as button mushrooms, cremini mushrooms, or shiitake mushrooms.
- Feel free to customize the seasonings in the meatballs to suit your taste preferences.
- These meatballs can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.