Quinoa Meatballs | Vegetarian "Meatball" Recipe (2024)

FAQs

Can you use quinoa instead of breadcrumbs in meatballs? ›

Here's the ratio I used: If the recipe calls for X cups breadcrumbs, cook X cups quinoa. It's as easy as that.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

To keep vegan meatballs from falling apart, it's best to use a mixture of “binder” that will replace the egg. Such as breadcrumbs, arrowroot starch and even tofu which also helps bind everything together.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

05/6Quinoa Flakes

To use quinoa flakes as a breadcrumb substitute, pulse them in a food processor until they resemble breadcrumbs.

In fact, quinoa can be used anywhere you would use breadcrumbs or panko, a common ingredient in meatloaf, burgers and meatballs.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Aquafaba is the liquid from a carton of cooked garbanzo beans, also known as chickpeas. All you do is strain the liquid from the beans into a bowl and that is your aquafaba. You can also create your own aquafaba egg replacer by soaking 1 cup of dried chickpeas in 3 cups of water overnight.

What not to do when making meatballs? ›

Egg: A lot of meatball recipes add egg to the mince mixture because it helps to bind the balls together. Breadcrumbs: Breadcrumbs also help to bind your meatballs. If the mince mixture is quite wet, breadcrumbs will help soak up excess moisture so that the balls don't fall apart.

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

Rolled Oats

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

Bread Crumb Substitutes

¼ cup panko. ¼ cup cracker or pretzel crumbs. ¼ cup crushed cornflakes or other unsweetened cereals. ⅔ cup regular rolled oats (Use this only as a substitute for bread crumbs in meat loaf and other meat mixtures, such as burgers.

Pretzels. Pretzels are a great all-purpose substitute for bread crumbs. You can pulse them in a food processor until they're super-fine and use them as a binder for meatballs or meatloaf.

What can I use instead of eggs to bind meatballs? There are several options to substitute eggs in a meatball recipe: 2 tablespoons of buttermilk per egg, 3 tablespoons of plain yogurt per egg, 1/4 cup ricotta cheese per egg, or 3 tablespoons unsweetened apple sauce per egg.

The Key to Tender Meatballs

(Eggs also contribute to tenderness, so don't skip them!) If you don't have breadcrumbs handy, you can use panko, a slice of torn-up bread, or even crumbled saltine crackers. A little yogurt or buttermilk thinned with water also makes a handy stand-in for the milk.