Vegan "meatballs"
Hospital
Boston Childrens Hospital
Prep time
2 hours
Cook time
15 minutes
Yield
42 meatballs or 20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
5 cups roasted sweet potato, skin removed
1 1/2 cups cooked quinoa, cold
1 tablespoon olive oil
3/4 cup diced carrot, 1/4-inch dice
1/2 cup diced parsnip, 1/4-inch dice
1/2 cup diced onion, 1/4-inch dice
2 tablespoons chopped garlic
1/2 cup fresh kale, washed and chopped
2 tablespoons fresh parsley, washed and chopped
1 tablespoon lemon zest
1/2 teaspoon ground pepper
1 1/2 cups cooked quinoa, cold
1 tablespoon olive oil
3/4 cup diced carrot, 1/4-inch dice
1/2 cup diced parsnip, 1/4-inch dice
1/2 cup diced onion, 1/4-inch dice
2 tablespoons chopped garlic
1/2 cup fresh kale, washed and chopped
2 tablespoons fresh parsley, washed and chopped
1 tablespoon lemon zest
1/2 teaspoon ground pepper
preparation
Instructions
1. Wash sweet potatoes and bake at 350°F for 60 minutes or until soft throughout.
2. Cut the potatoes in half to cool to below 40°F. Once the sweet potatoes are cold, peel off the skin and mash until smooth. Set aside.
3. Soak and rinse quinoa for one hour, then add 2 1/4 cups boiling water. Cover and remove from heat; let stand for 10 minutes. Cool to below 40°F and set aside.
4. Combine olive oil, carrots, parsnips, onions, and garlic; spread on a sheet pan and bake for 12 to 15 minutes at 350°F. Cool to below 40°F and set aside.
5. In a large bowl, mix all ingredients until well combined. Using a #20 scoop, portion into balls on a parchment-lined sheet pan.
6. Bake at 425°F in a rapid convection oven for 12 to14 minutes or until crisp.
2. Cut the potatoes in half to cool to below 40°F. Once the sweet potatoes are cold, peel off the skin and mash until smooth. Set aside.
3. Soak and rinse quinoa for one hour, then add 2 1/4 cups boiling water. Cover and remove from heat; let stand for 10 minutes. Cool to below 40°F and set aside.
4. Combine olive oil, carrots, parsnips, onions, and garlic; spread on a sheet pan and bake for 12 to 15 minutes at 350°F. Cool to below 40°F and set aside.
5. In a large bowl, mix all ingredients until well combined. Using a #20 scoop, portion into balls on a parchment-lined sheet pan.
6. Bake at 425°F in a rapid convection oven for 12 to14 minutes or until crisp.
Notes
Serve two meatballs on a plate with approximately 2 cups of zucchini noodles. Combine oil and garlic in a pan. Add fennel and tomatoes; cook for 1 minute. Add zucchini noodles and lemon juice. Lightly toss for one additional minute.
