Spaghetti Vegetarian Quinoa Meatballs (healthy-ish, gluten-free option)

Spaghetti Vegetarian Quinoa Meatballs recipe with step by step photos. Healthy Spaghetti Vegetarian Quinoa Meatballs.. so good you’ll be able to fool a red meat eater.

Nothing is better than Spaghetti Vegetarian Quinoa Meatballs. I know all you red meat eaters just got the WTF look across your face. Okay okay, wipe that look off your face.  Allow me to rephrase.

After “real” meatballs, nothing is better than Spaghetti Vegetarian Quinoa Meatballs.  How’s that? 

Although I don’t eat red meat, I have nibbled at “real” meatballs on a couple occasions (@Lavo, Las Vegas) and they do undoubtedly taste better than any vegetarian/vegan meatball recipe out there.  

But since we are all here to promote good health, here’s to second-best – Spaghetti Vegetarian Quinoa Meatballs made with quinoa and mushrooms and breadcrumbs and Parmesan cheese and basil and then rolled into little balls and baked off in the oven.

Even my “picky eater” husband who isn’t a fan of quinoa or mushrooms for that matter L-O-V-E-D these quinoa meatballs, and thus I am pretty confident most people will enjoy this dish. 

For this recipe, I strongly recommend buying a really “good quality” marinara sauce since the bulk of the flavor is in the sauce. My recommendation is Rao’s Homemade Marinara Sauce which is nothing short of perfection.  I can’t stop raving about it, and just like I, you will be transformed to Italy after just one bite.  Seriously! For all you meat lovers, you don’t need meat to go wild.  Enjoy!

spaghetti vegetarian quinoa meatballs are:

Meatless
Vegetarian
Flavorful
Whole-Wheat
Healthy-ish
Good Source of Protein
High Fiber
Nutritious
Gluten-Free option (use GF pasta)

How to make Spaghetti Vegetarian Quinoa Meatballs

1. Prep and Cook

1. Start by cooking the quinoa.  This is what you should have once it is done.  Fluff with a fork and set aside.

2. Chop the onion, garlic, and mushrooms.

3. Heat a large skillet on medium heat, once hot, add a tablespoon of EVOO, add crushed red pepper and wait till you hear a sizzle.

4. Add the onion and season with salt and black pepper.  Cook until soft, just a few minutes.
5. Add the garlic and thyme and cook for about 30 seconds.
6. Add the mushrooms and season with salt.  Allow the mushrooms to cook for about 10 minutes or until browned.

7. Once the mushrooms brown, add 3 tbsp of Marinara Sauce.


8. Stir all the ingredients together and turn off the stove.  Save the skillet for later use.
9. At this time preheat the oven at 350 degrees.
10. Add the quinoa to a mixing bowl.

11. Add the sautéed mushrooms to the quinoa.  
12. While the mushrooms cool, grate some parmesan cheese and chop some basil.
13. Add the cheese and basil to the quinoa and mushrooms.
14. Add the breadcrumbs and egg.

15. Mix all the ingredients so everything is well incorporated.
16. Coat a baking tray with Sunflower Oil.  Dampen your hands and use a 1 tablespoon measurement to form little quinoa balls.

17. You should have around 18.  Into the oven for 15-25 minutes, however I baked mine for 25 minutes.  Oven temperatures vary so check after 15 minutes and then every 5.

2. Prep Sauce & Pasta

1. While the quinoa meatballs bake, you can clean up, and then heat a pot of water for the pasta, and chop up some basil.

2. Once the patties are done, using a flat stainless steel turner “gently” scrape the quinoa meatballs off the baking tray.

3. Add the quinoa patties to the original skillet you were using. 
4. Turn on the stove, once hot, add a teaspoon of EVOO and crushed red pepper, wait for the pepper to sizzle.


5. Now add your favorite Marinara Sauce.

6. Season with very little salt (if need be) and 1/2 teaspoon of black pepper.
7. Add a handful of the chopped fresh basil leaves.
8. Cover with a lid and simmer on low heat (dial #3).  About 7 minutes.
9. Follow the instructions on the box and cook the spaghetti until perfectly al dente.
10. Check on the sauce, this is what you should have.  Looks like real meatballs, huh?
11. Using tongs, add the hot spaghetti directly into the sauce. 
12. GENTLY TOSS so you do not break up the quinoa meatballs.  Add 1/4 cup or less of reserved pasta water if you want to thin out the sauce slightly.

13. Serve immediately.  So comforting and tasty.  I was full after just 1 bowl since quinoa is packed with protein.  Love it!

More Spaghetti Recipes

• Indian Vegetarian Meatballs (paneer quinoa meatballs)
• Vegetarian Spaghetti Puttanesca
• Spaghetti al Pomodoro
• Mushroom Spaghetti
• World’s Best Spaghetti with Rao’s Homemade

Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!

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5 from 1 vote

Spaghetti Vegetarian Quinoa Meatballs

By: Nisha Kapur

Healthy Spaghetti Vegetarian Quinoa Meatballs.. so good you'll be able to fool a red meat eater.

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4 servings

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INGREDIENTS 

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for the quinoa meatballs

• ▢ 1/4 cup + 2 tbsp quinoa, uncooked
• ▢ 1 tbsp olive oil
• ▢ 1/2 tsp crushed red pepper
• ▢ 1 small white onion, chopped
• ▢ 2 cloves garlic, chopped
• ▢ 1 tsp thyme
• ▢ 8 ounces baby bella mushrooms, chopped
• ▢ 3 tbsp Rao’s Homemade Marinara Sauce, or use your favorite marinara
• ▢ 1/4 tsp black pepper
• ▢ salt to taste
• ▢ 3 tbsp parmesan cheese
• ▢ 3 tbsp fresh basil
• ▢ 1 egg
• ▢ 1/4 cup Italian Style Bread Crumbs

for the sauce

• ▢ 1 tsp olive oil
• ▢ 1 tsp crushed pepper flakes
• ▢ 32 ounces Rao’s Homemade Marinara Sauce
• ▢ 1/2 tsp black pepper
• ▢ salt to taste

for the pasta

• ▢ 13.25 ounces whole-wheat spaghetti

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INSTRUCTIONS 

Prep & Cook

• Start by cooking the quinoa.  This is what you should have once it is done.  Fluff with a fork and set aside.
• Chop the onion, garlic, and mushrooms.
• Heat a large skillet on medium heat, once hot, add a tablespoon of EVOO, add crushed red pepper and wait till you hear a sizzle.
• Add the onion and season with salt and black pepper.  Cook until soft, just a few minutes.
• Add the garlic and thyme and cook for about 30 seconds.
• Add the mushrooms and season with salt.  Allow the mushrooms to cook for about 10 minutes or until browned.
• Once the mushrooms brown, add 3 tbsp of Marinara Sauce.
• Stir all the ingredients together and turn off the stove.  Save the skillet for later use.
• At this time preheat the oven at 350 degrees.
• Add the quinoa to a mixing bowl.
• Add the sautéed mushrooms to the quinoa.
• While the mushrooms cool, grate some parmesan cheese and chop some basil.
• Add the cheese and basil to the quinoa and mushrooms.
• Add the breadcrumbs and egg.
• Mix all the ingredients so everything is well incorporated.
• Coat a baking tray with Sunflower Oil.  Dampen your hands and use a 1 tablespoon measurement to form little quinoa balls.
• You should have around 18.  Into the oven for 15-25 minutes, however I baked mine for 25 minutes.  Oven temperatures vary so check after 15 minutes and then every 5.

for the sauce + pasta

• While the quinoa meatballs bake, you can clean up, and then heat a pot of water for the pasta, and chop up some basil.
• Once the patties are done, using a flat stainless steel turner “gently” scrape the quinoa meatballs off the baking tray.
• Add the quinoa patties to the original skillet you were using.
• Turn on the stove, once hot, add a teaspoon of EVOO and crushed red pepper, wait for the pepper to sizzle.
• Now add your favorite Marinara Sauce.
• Season with very little salt (if need be) and 1/2 teaspoon of black pepper.
• Add a handful of the chopped fresh basil leaves.
• Cover with a lid and simmer on low heat (dial #3).  About 7 minutes.
• Follow the instructions on the box and cook the spaghetti until perfectly al dente.
• Check on the sauce, this is what you should have.  Looks like real meatballs, huh?
• Using tongs, add the hot spaghetti directly into the sauce.
• GENTLY TOSS so you do not break up the quinoa meatballs.  Add 1/4 cup or less of reserved pasta water if you want to thin out the sauce slightly.
• Serve immediately.  So comforting and tasty.  I was full after just 1 bowl since quinoa is packed with protein.  Love it!

Nutrition

Calories: 508kcal | Carbohydrates: 94g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 1397mg | Potassium: 1321mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1615IU | Vitamin C: 20mg | Calcium: 155mg | Iron: 7mg

Additional Info

Course: Main Course

Cuisine: Italian

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