Today I have a savory recipe for you. For a few weeks now, I’ve wanted to make something with quinoa. But what? Salad? Yes, or maybe not? Probably not :-). One day I saw a recipe for vegetarian meatballs. Guys – vegetarian meatballs?????? What the hell is that? Either they’re made with meat or not, right? Why don’t you call them quinoaballs? I think this also sounds savory. Is it really necessary for any meat dish to also have a vegetarian or (even worse) vegan version? Do you really need vegetarian mortadella? I don’t believe that this is really healthy. If I want to eat meat, I go to a butcher’s shop and buy some good meat. Yes, this isn’t really cheap, but it’s worth the money.
And if I want a vegetarian or vegan dish, I make this. But these dishes don’t need to look like a meat dish, and they don’t have to taste like something with meat. Don’t get me wrong – I really love vegetarian and vegan dishes, but these are meatless anyway and don’t contain any replacement products. And to be honest, the production of soy beans is not really ecological, economical, or whatever.
This is why I don’t call these quinoa-chickpea balls “meatballs.” And yes, they are tasty. But they don’t taste like meat – fortunately. They taste a bit like falafel; that’s because of the chickpeas.
After you sauté them, they are crispy on the outside and fluffy on the inside. Please don’t keep them in the sauce too long; otherwise, they get mushy and look a bit like… And yes, I tasted this especially for you :-).
Well, here is my recipe for quinoa-chickpea balls in tomato sauce.
- 1 shallot
- 1 clove of garlich
- 4 tbsp olive oil
- 400 gram canned tomatoes
- fresh basil
- 120 gram quinoa
- 265 gram chickpeas (can)
- 1 shallot
- 1 clove of garlic
- 1 bunch of parsley
- 1 egg
- 6 tbsp breadcumbs
- 2 tbsp grated parmesan
- olive oil
- Cut shallots and garlic as fine as you can. Stew them in some hot olive oil in a small pott. Add the tomatoes, fill the can with water and add this to the tomatoes. Cook slightly over low heat for at least one hour. Taste with salt and pepper.
- Cook quinoa according package instructions. Strain chickpeas and mix them with a mixer until they’re smooth. Cut shallots into fine cubes, mince garlic and parsley and add them to the chickpeas. Add cooked quinoa, egg, breadcrumbs and cheese and mix until everything is really combined. Taste with salt and pepper. Heat some olive oil in a non-sticking skillet and form a small ball from the mixture and sear it. If it tastes good and doesn’t falls apart you can form the remaining balls and sear them by portions in olive oil. If the balls falls apart you can add some more breadcrumbs.
- Since all the quinoa balls are done, deglaze the pan with the tomato sauce. Put in the quinoa-chickpea balls and sprinkle with some parmesan and basil.
- You can eat this with noodles or a fresh ciabatta.