Basil quinoa meatballs have incredible flavor everyone loves. This is an easy vegan meatballs recipe with a soft texture and a crispy exterior.
recipe originally published December 10, 2012
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Why you'll love this recipe
Basil quinoa meatballs are our favorite plant based meatball. We love adding them to a simple plate of spaghetti marinara. the first time we made this recipe, it was as a traditional meatball sandwich, with a crusty bun, melted cheese, and marinara.
These vegan meatballs are light and soft with a crunch on the baked exterior, and they hold together well. The garlic, fennel, and basil flavors are bold in both taste and scent - your kitchen will smell wonderful with these in the oven.
Protein rich, packed with fiber, and made with whole food ingredients, these vegan meatballs are as versatile as they are delicious!
Tips for the best vegan meatballs
- Mince the onion and mushrooms: small uniform ingredients help vegan meatballs stay together and cook thoroughly.
- Season your meatballs! Flavor is important even if you plan to serve your meatballs with a flavorful sauce. Fresh garlic and onion bring good flavor, and herbs like fennel and oregano add familiar layers of flavor.
- Form the meatballs in uniform shape: use a spoon or cookie scoop if needed; meatballs of the same size cook evenly.
- Moisture: vegan meatballs need moisture so they don't dry out or become crumbly. This recipe uses tomato paste and ingredients like mushrooms and onions.
- Bake vegan meatballs for a crispy exterior. Bake on parchment for a no oil cooking option.
- If you don't have cooked quinoa already prepped, cook quinoa first and let it cool before using. See how to cook quinoa for ratios and the perfect result of fluffy quinoa that tastes good.
How to serve this recipe
Instead of the traditional Italian flavors, serve basil quinoa meatballs over rice with this sesame teriyaki sauce and a garnish of sliced green onions and sesame seeds.
Pair these meatballs with mashed potatoes or mashed cauliflower and shiitake rosemary gravy for a total comfort food dinner. Meatballs and mac and cheese is another tasty comfort food option.
One of our favorite ways to enjoy these basil quinoa meatballs is over a spaghetti marinara, or as a meatball sandwich with melty cheese and marinara. Always garnish with more fresh basil.
Finally, add these meatballs to a Big Night inspired timpano recipe for a super fun and impressive dinner!
How long do vegan meatballs last?
My rule for maximum flavor and freshness is to enjoy these meatballs within three to four days.
Refrigerate any leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Oven: Arrange basil quinoa meatballs on a parchment lined baking sheet and bake at 375° F until warmed through, turning after 5-7 minutes.
- Stovetop: Reheat meatballs on the stovetop in a skillet over medium heat.
- Air Fryer: Air fry vegan meatballs at 350 °F and check after 5 minutes. Shake basket and continue heating for another couple minutes as needed.
Did you make these vegan meatballs?
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Basil Quinoa Meatballs
An easy vegan meatball recipe with a soft texture, crispy exterior, and incredible flavor.
Ingredients
- 1 tablespoon olive oil or vegetable broth
- 1 yellow onion, peeled and minced
- 3 cloves garlic, peeled and minced
- 8 ounces cremini mushrooms, cleaned and finely minced
- 2 tablespoons tomato paste
- 1 cup cooked quinoa, divided
- 1 (15 ounce) can cannellini beans, drained
- large handful fresh basil (¼ cup)
- â…“ cup nutritional yeast
- 1 teaspoon ground fennel
- 1 teaspoon dried oregano
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon sea salt
Instructions
- Preheat oven to 375 °F. Line a baking sheet with parchment.
- Cook quinoa according to instructions. Set aside to cool when finished cooking.
- In a large skillet over medium heat, sauté onion, garlic, and mushrooms in olive oil or vegetable broth until onion is soft and translucent. Remove from heat.
- In blender jar or food processor, add sautéed onion mushroom mixture, tomato paste, ½ cup cooked quinoa, drained beans, and fresh basil. Blend until smooth.
- Transfer this blended mixture to mixing bowl. Add remaining ½ cup cooked quinoa, nutritional yeast, ground fennel, dried oregano, pepper and sea salt. Stir to combine completely.
- Using your hands, form 1 to 1 ½ inch balls. If mixture is sticky, wet hands with water or dust with flour before forming meatballs.
- Place meatballs on parchment lined baking sheet.
- Bake at 375 °F for 20 minutes. Using tongs or a flat spatula, carefully turn meatballs and bake another 10 minutes.
Notes
Tips for the best vegan meatballs
- Mince the onion and mushrooms: small uniform ingredients help vegan meatballs stay together and cook thoroughly.
- Season your meatballs! Flavor is important even if you plan to serve your meatballs with a flavorful sauce. Fresh garlic and onion bring good flavor, and herbs like fennel and oregano add familiar layers of flavor.
- Form the meatballs in uniform shape: use a spoon or cookie scoop if needed; meatballs of the same size cook evenly.
- Moisture: vegan meatballs need moisture so they don't dry out or become crumbly. This recipe uses tomato paste and ingredients like mushrooms and onions.
- Bake vegan meatballs for a crispy exterior. Bake on parchment for a no oil cooking option.
- If you don't have cooked quinoa already prepped, cook quinoa first and let it cool before using. See how to cook quinoa for ratios and the perfect result of fluffy quinoa that tastes good.
How to serve this recipe
Instead of the traditional Italian flavors, serve basil quinoa meatballs over rice with this sesame teriyaki sauce and a garnish of sliced green onions and sesame seeds.Â
Pair these meatballs with mashed potatoes or mashed cauliflower and shiitake rosemary gravy for a total comfort food dinner. Meatballs and mac and cheese is another tasty comfort food option.
One of our favorite ways to enjoy these basil quinoa meatballs is over a spaghetti marinara, or as a meatball sandwich with melty cheese and marinara. Always garnish with more fresh basil.
How long do vegan meatballs last?
My rule for maximum flavor and freshness is to enjoy these meatballs within three to four days.
Refrigerate any leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.Â
Reheating methods
- Oven: Arrange on a parchment lined baking sheet and bake at 375° F until warmed through, turning after 5-7 minutes.
- Stovetop: Reheat on the stovetop in a skillet over medium heat.
- Air Fryer: Air fry at 350 °F and check after 5 minutes. Shake basket and continue heating for another couple minutes as needed.Â
Why you'll love this recipe
Basil quinoa meatballs are our favorite plant based meatball. We love adding them to a simple plate of spaghetti marinara. the first time we made this recipe, it was as a traditional meatball sandwich, with a crusty bun, melted cheese, and marinara.
These vegan meatballs are light and soft with a crunch on the baked exterior, and they hold together well. The garlic, fennel, and basil flavors are bold in both taste and scent - your kitchen will smell wonderful with these in the oven.
Protein rich, packed with fiber, and made with whole food ingredients, these vegan meatballs are as versatile as they are delicious!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 293Total Fat: 5gSodium: 331mgCarbohydrates: 29gFiber: 8gSugar: 3gProtein: 20g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Krayl @ An Appealing Plan says
I am ALWAYS looking for hearty veggie style recipes to make -this one is perfect for me. My husband will never know!
Kristina Sloggett says
nope, he will not! 😉 hope you both enjoy, Krayl!
Savanna @ Gluten Free Vegan Pantry says
These sound amazing! Such a unique twist on your typical veggie meatballs. I love the addition of the basil - I can already imagine just how fresh it tastes!
Kristina Sloggett says
very fresh! thanks Savanna!
Arman @ thebigmansworld says
I am obsessed with TVP but I stopped eating it for ages because my friend said TVP and tofu gives males boobs. I'm happy to take the risk for this. I mean...hello.
Kristina Sloggett says
haa HAAA HAAA... yes, I have heard this nonsense too 😉 every now and then is just fine, and your next portion should be used in THEEEEESE.
Kelly @ TastingPage says
Love these alternative "meat" balls. I'm always looking for some better meatless options and love the flavors you've added. Can't wait to try!
Kristina Sloggett says
thanks, Kelly - enjoy!
Ember says
I just made these while adding smashed black beans and italian seasoned bread crumbs (cannot use tvp) so delicious and I have not stuck them in the oven yet. 🙂
Kristina Sloggett says
oh, good! I hope you liked them even more after they baked! 😉 I have already had several people make these and LOVE them! cheers to you!
Julie says
Thank you Kristina! Happy New Year!
Julie says
Is there a way to replace the TVP? How would you replace the tempeh in your apricot bar recipe? I am allergic to soy.
Your recipes are an amazing find for me. We have various food allergy in my family and they are a good starting point for some new recipes. I have to alter some but I cannot wait to try them!
Thank you,
Julie
Kristina Sloggett says
hi Julie!
I have a basil quinoa burger that could easily be made into meatballs, here is that recipe: quinoa basil bean burgers with basil aioli it uses beans instead of TVP.
as far as the apricot bar recipe goes, you could simply omit the tempeh and use apricots, or a combination of apricots with cashews if you wanted some texture.
as I plan my next couple of months here, I would love to know if you have any specific recipes you'd like to see! welcome, and thank you for reading.
happy new year, cheers! Kristina
Abbie says
That sandwich looks yummy, especially after being on the run all day and not having a chance to eat a respectable meal. Do you have any suggestions for how to make the cheese sauce if there isn't any daiya cheese in a 90-mile radius? And, I would love to use some quinoa from the giant bag I purchased months ago!
Allie says
TVP, quinoa and basil? I need to make these. And check out that sweet potato enchilada recipe while I'm at it, 'cause that sounds pretty fabulous too. Thank goodness I bought a bulk bag of quinoa the last time I was at Costco...
Kristina Sloggett says
yes Yes YES you need to make both!! that sweet potato enchilada is one of my favorites, and these meatballs? mmm yes.
Lauren @ Oatmeal after Spinning says
Oh YUM to these balls! 🙂 I love meatballs- any kind, anywhere. And all of the recipes you linked to on here look delicious... looks like I need to do some list-making.
Did you make quinoa flour by just grinding it up in the blender? That's what I do for chickpea flour (with chickpeas, of course...). I just use the dry blade on my Vitamix.