Katie from The Small Boston Kitchen tried my recipe for Eggplant Meatballs months ago, and was inspired to come up with some vegetarian meatballs of her own. She made these quinoa veggie meatballs, and I tried the recipe this weekend. I just left out the red pepper and substituted in walnuts for pine nuts.
Quinoa is a super whole grain, but sometimes it sits in my cupboard because I can’t think of enough ways to use it. That problem is solved with these meatballs – and the quinoa gives them a texture that I really like! The spinach makes them pretty, and the combination of vegetables, whole grains, and healthy fats makes them filling and nutritious. Smothered in sauce and topped with Parmesan, they made a great lunch, and the rest are packed in containers for meals for the week. Last week of the semester – yeah!