| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 12.5g | 2.8g | 42g |
| sugars | fibre | protein | salt |
| 4.5g | 5g | 13g | 0.46g |
Why I Love Italian Quinoa and Mushroom Meatballs
When I first stumbled upon the Italian recipe, ‘Quinoa and Mushroom Meatballs’, I was intrigued by its delightful fusion of earthy flavors and hearty textures. The recipe was a unique spin on an old classic, refining it with healthier ingredients without losing the familiar comfort of the traditional Italian cuisine. It’s an effortless combination that speaks volumes of the versatility of ingredients like quinoa and mushrooms.
An homage to Italian culinary traditions
The concept of using quinoa and mushrooms in a typically meat-dominated dish may seem like an unconventional choice. However, looking at the work of brilliant chefs like Jamie Oliver, well-known for his healthy spins on classic dishes, it’s easy to see where the inspiration comes from. The Quinoa and Mushroom Meatballs manifests itself as a refreshing take on the quintessential Italian meatball, mirroring how I myself incorporate different culinary traditions – from Creole richness to French elegance – into my own recipes.
A recipe hearty in flavors and textures
The beautiful complexity of flavors is just one aspect that drew me to this dish. There’s a compelling contrast in the hearty quinoa texture, made more pronounced through the savory mushrooms, aromatic garlic, onions and a hint of fresh parsley, encapsulating everything I love about this recipe. The addition of breadcrumbs and eggs bind these flavors and textures together, creating a rich concoction that’s testament to Italian cooking creativity.
Served with a housemade marinara sauce and fresh basil garnish, every bite takes you on a culinary ride. These mouthwatering meatballs are a testament to the kind of creativity that can be inspired by a connection to authentic and semiotic dishes from your cultural heritage. In this case, they being a nod to my French ancestry as well.
Serving suggestions
These Quinoa and Mushroom Meatballs are versatile and easy to pair with a variety of dishes. They serve well over a bed of whole grain pasta or zucchini noodles for a truly wholesome meal. Alternatively, they would work perfectly as a filling for a robust meatball sub, or even as bite-sized appetizers for any social get-together.
In summary, these meatballs go beyond simply being a healthy alternative to traditional meatballs. They underscore the culinary potential of integrating bold flavors with nutrient-dense ingredients. The Quinoa and Mushroom Meatballs have secured a firm spot on my list of beloved recipes and I hope they will find their way to your kitchen table too.
What You’ll Need
- 1 cup of quinoa
- 2 cups of water
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 pound of mushrooms, finely chopped
- 1 cup of Italian breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 2 eggs
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 jar of marinara sauce
- Fresh basil, for garnish
Method
Step One
Begin by rinsing 1 cup of quinoa under cold water. Then, transfer it to a small saucepan and add 2 cups of water. Bring the water to a boil, then reduce heat to low, cover the saucepan and allow the quinoa to cook for 15 minutes, until it becomes fluffy and all the water is absorbed.
Step Two
While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 large finely chopped onion, 3 cloves of minced garlic, and 1 pound of finely chopped mushrooms. Cook until the mushrooms release their liquid and the onions become translucent. This should take about 10 minutes.
Step Three
In a large bowl, combine the cooked quinoa with the mushroom and onion mixture. Add 1 cup of Italian breadcrumbs, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 2 eggs. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix until all the ingredients are well combined.
Step Four
Form the quinoa and mushroom mixture into meatball shapes, each approximately 1-inch in diameter. Place the formed meatballs on a baking sheet lined with parchment paper and put them in the refrigerator for about 30 minutes. This helps the meatballs to hold their shape.
Step Five
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Take the meatballs out of the fridge and bake them in the preheated oven for 20-25 minutes, until they become golden brown.
Step Six
While the meatballs are baking, heat one jar of marinara sauce in a large skillet or saucepan over medium heat. Once the meatballs are ready, carefully transfer them to the skillet with the marinara sauce and allow them to simmer there for about 10 minutes.
Step Seven
Serve the quinoa and mushroom meatballs on a plate, topped with some of the marinara sauce and garnished with fresh basil. Enjoy your healthy and filling meal!
