Thai Quinoa Meatballs (V + GF

• Produce

  • 1 15 ounce can Chickpeas
  • 1/4 cup Cilantro
  • 1 Cilantro
  • 1/4 Green onion
  • 3/4 cup Peanuts, roasted salted

• Condiments

  • 1 tsp Chili garlic sauce
  • 1 Lime juice
  • 2 tbsp Peanut butter
  • 1 Peanut sauce
  • 2 tbsp Soy sauce
  • 1 Sriracha

• Pasta & Grains

  • 1/2 cup Quinoa, cooked

• Baking & Spices

  • 1/4 cup Brown sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • Cookbook recommends 6-8 ribboned carrots for serving.

Found on bbritnell.com

Ingredients

• 1 15 ounce can of chickpeas, rinsed, drained and patted dry
• 1/2 cup of cooked quinoa (about a heaping 1/4 cup of dried quinoa)
• 1/4 cup of brown sugar (I used coconut sugar instead)
• 2 tablespoons of peanut butter
• 2-3 tablespoons of soy sauce (she also recommends substituting tamari if gluten-free)
• 1/4 cup of finely chopped cilantro, plus more for serving
• 1/4 of green onion, finely chopped
• 1 teaspoon of chili garlic sauce
• 3/4- 1 cup of roasted salted peanuts, crushed, plus more for coating
• Cookbook recommends 6-8 ribboned carrots for serving.
• I used 2 large zucchini for 2 people.
• 1 tablespoon of olive oil
• peanut sauce
• lime juice
• extra cilantro
• sriracha

Directions

• Pre-heat the oven to 350 degrees F. Arrange the chickpeas on a lined baking sheet and bake for 12-13 minutes to dehydrate the chickpeas. Once done, set aside to cool and leave the oven on.
• Add the chickpeas to a blender or food processor and blend on low to pulverize. She also says that you can mash them with a fork; I used my food processor.
• Pour the chickpeas and remaining meatball ingredients to a medium bowl. Mix to combine thoroughly. Taste and add salt and pepper if needed. If the mixture is too wet, you can add in additional crushed peanuts or even a bit of panko breadcrumbs.
• Scoop out the mixture in heaping tablespoons. Gently roll into balls and then roll each ball in a bit of additional crushed peanuts to coat.
• Place the balls on a foil-lined baking sheet and bake for 15 minutes. Flip to ensure even cooking and then bake for an additional 10-15 minutes or to desired doneness. The meatballs get firmer the longer that they cook.
• Once out of the oven let cool slightly and ENJOY!!
• I served mine over simple zucchini noodles that were spiralized and sauteed in a bit of olive oil and then drizzled with the peanut sauce .