Craving something Savory
I created these Savory Quinoa Mushroom Balls with Marinara one day when all I really wanted spaghetti and meatballs. Vegetarian and gluten free, they definitely are a great substitute to any meatball. They are packed full of protein from the quinoa, mushrooms and eggs and are the perfect blend of savory and nutty. I love eating them in a rice bowl with sauteed vegetables, on their own with a good bbq dipping sauce or with a big bowl of pasta and marinara.
I love meatballs. They are the perfect vehicle for any sauce. Filling and budget friendly, you can add almost anything you want to them. As long as they have a binder, tiny delicious balls will be formed!
Everyones Experience is a little different.
Growing up I can say I honestly didn’t eat a lot meatballs. Our spaghetti and marinara consisted of Prego, ground beef and the parmesan cheese with the green plastic top. I remember every Friday for a family event we would go to the mall where we could all get what we wanted to eat at the cafe court. It was a big deal back then. I would get the giant meatballs with marinara and a bread stick at Sbarros. It was heaven. At that moment, my love for meatballs was born. Adapted from how I remember them from when I was younger, Savory Quinoa Mushroom Balls with Marinara was born.
Where It All Began
I was curious to learn about where the traditional spaghetti and meatballs originated from. The most common meatballs that we all know and recognize actually started in the US from Italian immigrants. Needing something low costing that could feed a large family. Then they added pasta because of course no meal is complete without a protein and starch together. In addition the “gravy” or marinara was added as an Italian staple because it was easy to get a hold of canned tomatoes. Still to this day Meatballs and Marinara is a low budget comfort food across America for the easy accessibility.
Savory Quinoa Mushroom Balls with Marinara
Equipment
- Sheet Pan
- Food Processor
Ingredients
- 1 1/2 Cup Quinoa Cooked
- 2 Tbsp Olive Oil
- 1/2 Yellow onion Diced
- 2 Garlic Cloves Minced
- 8 Oz Bella Mushrooms Sliced
- 1/2 Cup Flour I use Bobs all purpose Gluten Free Flour.
- 1 Tsp Italian Herb Seasoning
- 1/2 Tsp Red Pepper Flakes
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Coconut Aminos
- 1 Tsp Dijon Mustard
- 1 Egg Beaten
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
Marinara (Optional)
- 32 oz 1 Jar Marinara Use whatever is your favorite. I used Kirklands Marinara.
- 1/2 Yellow Onion Diced
- 2 Tbsp Olive Oil
- 1 Tbsp Italian Seasoning
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1/2 Tbsp Red Chili Flakes
- 1 Tbsp Balsamic Vinegar
- 2 Tbsp Brown Sugar
- 1/4 Cup Fresh Basil Chopped
Pasta
- 16 Oz Spaghetti Noodles Cooked per box directions
Instructions
Quinoa Balls
- Preheat your oven to 400 degrees.
- In a large skillet add 2 tbsp olive oil to medium heat.
- Add in your chopped yellow onion and sliced mushrooms. Saute for 3 minutes until mushrooms start to soften. Add in your garlic. Stir.
- Cook another minute and take off the heat.
- Next add your mushroom mixture to a food processor and process until minced. Empty into a bowl.
- Add all the other ingredients, seasonings, beaten egg, dijon mustard, coconut aminos, cooked quinoa and flour. Mix well. It should be slightly wet and easy to mold.
- Spray a cookie sheet with pan spray or lay down a silpat mat.
- Using about 2 tablespoons a piece, roll out your balls. Should make 15.
- If your making a pasta marinara with this I would start boiling your noodles and making your sauce now.
- Bake for 25 minutes. Pull out to cool. Serve with marinara or dipping sauce of choice.
Marinara
- Start by Sauteing your chopped onions in 2 Tbsp oil.
- Next add your dry spices.
- Incorporate them and stir until fragrant.
- Add in a splash of balsamic vinegar. Stir.
- Next add in your marinara. Mix together.
- Take a couple tablespoons of pasta water and add it to your empty marinara jar, swish it around and dump it into the sauce.
- Next add in your brown sugar. Stir.
- Let it simmer for 5-10 minutes on low.
- Taste, season and add in fresh basil at the end.
- Take your mushroom balls and fold them into your sauce gently.
- Pour marinara over Pasta. Garnish with Parmesan and extra fresh basil.