Quinoa “Meatballs"

Name: Quinoa “Meatballs"
Cuisine: Italian
Ingredients: ¼ head green cabbage, small dice; ½ yellow onion, diced; 1 starchy potato, like Yukon Gold or Russet, diced; 1 starchy potato, like Yukon Gold or Russet, diced; 1 starchy potato, like Yukon Gold or Russet, diced; 2–3 sprigs fresh flat-leaf parsley, coarsely chopped; 1 cup cooked quinoa; Sea salt; Extra virgin olive oil; 3–5 tablespoons whole wheat, unflavored breadcrumbs; 3–5 tablespoons whole wheat, unflavored breadcrumbs

Preparation info

15–20
“Meatballs”

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

These simple, protein packed spheres of deliciousness are not really meatballs (thank the heavens), but they are completely yummy and a very cool way to get good-quality plant-passionate protein and veggies on the table.

Ingredients

¼ head green cabbage, small dice
1 starchy potato, like Yukon Gold or Russet, diced

Europe
Italy
Starter
Spicy
Mediterranean
Vegan

Method

Preheat oven to 350°F. Place diced cabbage, potatoes, and onion in a mixing bowl. Drizzle generously with oil and sprinkle lightly with salt. Toss to coat and arrange on a rimmed baking sheet, avoiding overlap. Bake, uncovered, for 20 minutes or until the cabbage is tender.

Tra