Indian Vegetarian Meatballs
Scrumptious Indian Vegetarian Meatballs made with paneer, quinoa, and mixed vegetables. Prepare sauce and spaghetti and you've got Indian Vegetarian Spaghetti & Meatballs.
Servings: 4 servings
Ingredients
for Quinoa in Instant Pot
- 1/4 cup + 2 tbsp uncooked quinoa
- 1/4 cup + 2 tbsp water
for Veggie Mixture
- 1 1/2 tbsp avocado oil
- 2 cloves
- 1/2 fennel
- 2 green chilies
- 4 cloves garlic chopped
- 1 inch ginger chopped
- 1/2 cup onion chopped
- 1 1/2 cups mixed veggies
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp garam masala
- 1/2 tsp salt
- 2 tbsp tomato paste
- 1/4 cup cooked quinoa
for Indian Vegetarian Meatballs
- 200 grams paneer pulsed
- add cooked veggie mixture
- 3/4 cup fresh cilantro
- 1/2 tsp cardamom powder
- 2 tbsp chickpea flour besan
for the Sauce
- 1 tbsp avocado oil
- 1 bay leaf
- 1 tsp cumin seeds
- 3 green cardamom
- 3 black peppercorns
- 1/2 inch stick ginger
- 2 cloves
- 1 medium onion. chopped
- 4 cloves garlic, chopped
- 1 inch ginger, chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder or cayenne pepper
- 2 tsp coriander powder
- 1/4 cup water
- 28 ounces crushed tomatoes
- salt to taste
- 1 cup whole milk add more milk if you prefer creamier
- 1/2 tsp garam masala
- 1/4 cup fresh cilantro
for Spaghetti
- 3/4 pound whole-wheat spaghetti cook until al dente
Instructions
Prepare the Quinoa in Instant Pot
- Uncooked quinoa with equal parts of water. Cook for 1 minute in the Instant Pot. This is what you should have.
Prepare the Veggie Mixture for Meatballs
- Chop ginger, garlic, green chilies, and onion. Set aside 2 cloves, fennel seeds, and frozen mixed vegetables rinsed under warm water, and then drained.
- Heat up an enameled dutch castiron. Once hot, add oil. Add cloves and fennel. Saute for about 30 seconds. Add ginger, garlic, and green chilies. Saute for 30 seconds.
- Add onion. Cook for 3-4 minutes until golden brown.
- Add rinsed & drained mixed vegetables. Saute for 2 minutes.
- Add tomato paste and all the spices.. coriander powder, cumin powder, garam masala, and salt.
- Stir and add 1/4 cup of cooked quinoa. Stir. Turn off the stove. Let veggie mixture cool.
Prepare the Indian Vegetarian Meatballs
- Pulse paneer in a food processor.
- This is what you should have.
- Add cooked veggie mixture from above.
- Add fresh cilantro and cardamom powder.
- Pulse until all the ingredients are well combined.
- Add chickpea flour (besan) so the dough doesn’t fall apart.
- Take a mini-scoop and scoop the mixture.
- Place onto wet hands and form round meatballs.
- This is what you should have. Refrigerate for 30 minutes.
- Spray a baking sheet. Bake in a preheated oven at 400 degrees for 30-40 minutes, flip meatballs halfway.
- This is what you should have.
Prepare Pasta & Sauce
- Cook the pasta according to the directions on the package.
- Here are the spices you’ll need along with ginger, garlic, and onions.
- Heat the same enameled dutch oven on medium heat, once hot, add oil, followed by bay leaf and all the spices – green cardamom, cloves, black peppercorns, cinnamon stick, and cumin seeds. Saute for 30 seconds.
- Add ginger and garlic. Saute for 30 seconds.
- Add onions and saute for about 4 minutes.
- Now add the spices – turmeric powder, coriander powder, and red chili powder. Season with salt as needed. Stir for 30 seconds.
- Immediately add water to cook the spices and avoid burning.
- Add crushed tomatoes. Stir.
- Cover and cook on a low simmer for 15 minutes.
- Add milk.
- Then add garam masala.
- Add fresh cilantro. Stir.
- Lastly, add vegetarian meatballs. Let the meatballs sit in the sauce for about 10 minutes before serving. Turn off the stove.
Nutrition
Calories: 802kcal | Carbohydrates: 119g | Protein: 32g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 802mg | Potassium: 1470mg | Fiber: 13g | Sugar: 16g | Vitamin A: 4522IU | Vitamin C: 40mg | Calcium: 500mg | Iron: 9mg