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Quinoa Black Bean Meatballs
Stroller Envy

Quinoa Black Bean Meatballs

Baked black-bean and quinoa meatballs with a warm marinara sauce.
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Prep Time 25 minutes
Cook Time 25 minutes
Standing 10 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 15 oz canned black beans drained, rinsed and thoroughly dried
  • 1 cup cooked quinoa cooled and well drained
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 2 cups marinara sauce

Method
 

  1. Heat oven to 400°F. Line a sheet pan with parchment. Mash beans until mostly smooth, then mix in quinoa, egg, panko, Parmesan, Italian seasoning, garlic powder and salt. Let stand 10 minutes so crumbs absorb moisture.
  2. Form 16 firmly packed 1 1/2-inch balls. If the mixture is too wet to hold a ball, mix in 1 tablespoon extra breadcrumbs at a time; if crumbly, add water 1 teaspoon at a time. Brush balls with oil.
  3. Bake for 20–25 minutes, turning gently once, until firm and centers reach 160°F. Meanwhile, warm marinara in a saucepan until simmering.
  4. Serve meatballs with sauce spooned over them; do not simmer them for a long time in the sauce or they may break apart.

Notes

Equipment: sheet pan, saucepan, instant-read thermometer.
Serving size: one of 4 equal portions.
Yield: 16 meatballs, 4 per serving. Make the quinoa ahead or allow about 20 additional minutes to cook and cool it.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.