Make & Freeze Quinoa Chickpea Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Freezer-friendly vegetarian meatballs built on quinoa, chickpeas, and walnuts with herbs and spices. Designed to be made ahead and frozen for later use in pasta or as a standalone dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1/2 cup uncooked quinoa (rinsed)
- 1 cup vegetable broth
- 1/4 cup minced onion
- 1/2 cup minced carrot
- 1/2 cup raw walnut halves
- 1 15-ounce can chickpeas, drained and rinsed
- 1/4 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 2 cloves garlic (minced)
- 2 large eggs
- 1 tablespoon tomato paste
- 1 1/2 teaspoons vegetarian worcestershire sauce
- Cooked pasta
- Tomato sauce
- Chopped fresh basil and / or shredded cheese
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 198mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 21mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 198MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.