This #recipe is just what you needed for a different but tasty Sunday #lunch!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Time: 60 min⠀⠀⠀⠀⠀⠀⠀⠀⠀
Servings: 12 meatballs⠀⠀⠀⠀⠀⠀⠀⠀⠀
Difficulty: easy⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup of cooked Quinta®️ Quinoa (cooled)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 can of black beans (drained and dried)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup of diced shallot⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup of vegan parmesan cheese (or regular one if you prefer)⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons of water⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons of #tomato paste⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tablespoons of chopped basil or parsley⠀⠀⠀⠀⠀⠀⠀⠀⠀
2+1/2 teaspoon of fresh oregano⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 teaspoon of red pepper flakes⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 cloves of minced garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀
A pinch of salt⠀⠀
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Preparation:⠀⠀⠀⠀⠀⠀
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1.Preheat the oven to 350F⠀⠀⠀⠀⠀⠀⠀⠀⠀
2.Add the rinsed, dried black beans to a baking sheet covered with parchment paper. Bake it for 15 minutes; you’ll know they’re ready when they get cracked. Take the baking sheet out and increase the heat to 375F⠀⠀⠀⠀⠀⠀⠀⠀⠀
3.On the stove, put a skillet over medium heat. Add the water, garlic, and shallot. Stir it for a couple of minutes until everything is soft. Turn the heat off and let it cool⠀⠀⠀⠀⠀⠀⠀⠀⠀
4.Add the beans to a food processor with the water, garlic and shallot mixture and add salt, oregano, pepper, and pulse a couple of times. Then add the cooked #QuintaQuinoa, #cheese, tomato paste and fresh herbs. Pulse it until the texture is tacky. Taste and adjust salt and pepper as you like⠀⠀⠀⠀⠀⠀⠀⠀⠀
5.Form small patties using your clean hands, help yourself using a tablespoon. Put them on a plate and refrigerate for 15min⠀⠀⠀⠀⠀⠀⠀⠀⠀
6.Heat an oven-safe pan over medium heat on the stove. Add the meatballs and cook them until they get a crust on either side. Then transfer the pan to the oven and bake them for 20-30min. These amazing meatballs last 4-5 days in the refrigerator, and you can add your favourite sauce for extra flavour. Adding Marinara sauce is always a great option!⠀⠀⠀⠀⠀⠀⠀⠀⠀
Recipe and photo credit: @minimalistbaker
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