📝 About This Recipe
This plant-forward take on a classic comfort food replaces traditional meat with protein-rich, nutty Chenopodium quinoa and creamy ricotta cheese. These 'meatballs' offer a delicate, light texture that absorbs the bright acidity of a homemade tomato sauce while providing a satisfying, earthy depth. Perfect for vegetarians and grain-lovers alike, this dish elevates the humble ancient grain into a sophisticated, crowd-pleasing centerpiece.
🥗 Ingredients
For the Quinoa Balls
- 1 cup Quinoa (uncooked, rinsed thoroughly)
- 2 cups Water or Vegetable Broth (for cooking quinoa)
- 1 cup Whole Milk Ricotta (drained of excess moisture)
- 1/2 cup Parmesan Cheese (freshly grated)
- 3/4 cup Breadcrumbs (Panko or Italian style)
- 1 large Egg (beaten)
- 3 cloves Garlic (minced)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
For the Rustic Tomato Sauce
- 28 ounces Crushed Tomatoes (San Marzano preferred)
- 2 tablespoons Olive Oil (extra virgin)
- 1/2 Yellow Onion (finely diced)
- 5-6 leaves Fresh Basil (torn)
For Garnish
- 2 sprigs Fresh Basil (chiffonade)
- 2 tablespoons Extra Parmesan (shaved)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
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2
Spread the cooked quinoa onto a baking sheet to cool completely. This is crucial to prevent the 'meatballs' from becoming mushy.
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3
While the quinoa cools, prepare the sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes.
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4
Add half of the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the crushed tomatoes and torn basil. Simmer on low for 20 minutes.
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5
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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6
In a large mixing bowl, combine the cooled quinoa, ricotta, grated Parmesan, breadcrumbs, the remaining garlic, beaten egg, parsley, oregano, and red pepper flakes.
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7
Season the mixture generously with salt and black pepper. Mix with your hands or a sturdy spoon until the ingredients are fully incorporated.
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8
Scoop about 2 tablespoons of the mixture and roll between your palms to form a ball roughly the size of a golf ball. Repeat until you have 16-20 balls.
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9
Place the balls on the prepared baking sheet. Lightly brush or spray the tops with olive oil to help them brown.
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10
Bake for 20-25 minutes, gently turning them halfway through, until the exteriors are golden brown and slightly crisp.
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11
Remove the balls from the oven. Carefully nestle them into the simmering tomato sauce in the skillet.
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12
Let them sit in the sauce for 2-3 minutes to absorb the flavors, but do not stir vigorously as they are more delicate than meat-based versions.
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13
Garnish with fresh basil chiffonade and shaved Parmesan before serving directly from the skillet.
💡 Chef's Tips
Ensure the quinoa is as dry as possible; if it's too wet, the balls may fall apart during baking. Draining your ricotta in a fine-mesh sieve for 10 minutes removes excess whey and ensures a firmer texture. For a vegan version, replace the egg with a 'flax egg' and use nutritional yeast instead of Parmesan. Do not skip the cooling step for the quinoa; adding hot grains to the egg and cheese will result in a gummy texture. If the mixture feels too loose to roll, add 1-2 extra tablespoons of breadcrumbs at a time until it holds its shape.
🍽️ Serving Suggestions
Serve over a bed of al dente spaghetti or zucchini noodles for a lower-carb option. Pair with a crisp, chilled Pinot Grigio or a light-bodied Chianti to complement the tomato acidity. Accompany with a side of garlic herb focaccia to soak up the extra pomodoro sauce. Serve as an appetizer with toothpicks and a side of pesto dipping sauce. A simple arugula salad with lemon vinaigrette provides a refreshing contrast to the rich ricotta.