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Meatless Veggie Burger Meatballs

  • Prep 15 min
  • Total 35 min
  • Servings 28
  • Pinterest
    18
  • Print
    38
  • Save
    24
  • Facebook
    2
  • Email
    3

They're filled with quinoa, crunchy chips and veggies for a meatless appetizer that's tasty and different. MORE + LESS -

Tieghan Gerard
May 12, 2015

Ingredients

Meatballs

1
cup frozen sweet peas, thawed according to package directions
1 1/2
cups cooked red quinoa
1
cup black beans, mashed
1/2
cup Food Should Taste Good™ blue corn tortilla chips, crushed to bread crumb size
1
large egg
1
clove garlic, grated
1
teaspoon chipotle chili powder
1/2
teaspoon salt and pepper
3/4
cup sharp cheddar cheese, shredded
2
cups Food Should Taste Good™ blue corn tortilla chips, lightly crushed
3
tablespoons olive oil

Chipotle Greek Yogurt Dipping Sauce

1 1/2
cups Yoplait® Greek plain yogurt
2
chipotle chilies in adobo
1
lime, zested and juiced
2
green onions, chopped

Steps

Hide Images
  • 1
    Heat oven to 375°F. Line a baking sheet with parchment paper.
  • 2
    Add the thawed peas to bowl and mash well with a fork. To the bowl, add the quinoa, mashed black beans, Food Should Taste Good™ tortilla chip crumbs, egg, garlic, chipotle chili powder, and the salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese.
  • 3
    Scoop out rounded tablespoons of the veggie/bean mixture and place onto the prepared baking sheet. If desired, you can use your hands to better shape the mixture into balls.
  • 4
    Working with one meatball at a time, roll through the lightly crushed tortilla chips. Place back on the prepared baking sheet and repeat with the remaining meatballs. Drizzle the balls with olive oil.
  • 5
    Bake for 15-20 minutes or until crisp.
  • 6
    Meanwhile, make the dipping sauce by adding the yogurt, chipotle chilies, lime juice and lime zest to a blender. Blend until smooth, then stir in the green onions. Refrigerate until serving time.
  • 7
    Remove meatballs from oven and serve immediately with the chilled dipping sauce on the side.

Expert Tips

For a moister meatball, add a little oil to a high-sided skillet and once hot, fry the meatballs for 2-3 minutes per side or until golden crisp rather than baking them. Enjoy warm!

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
These unique snacks get their color from beans, quinoa and colored tortilla chips.

You know what's really odd?

I have actually never made legit meatballs—you know, traditional ones with ground beef and all the delicious ingredients that go into them. Yeah, those I have never made, but I have made many other kinds of meatballs—with sausage, Vietnamese meatballs... and now veggie meatballs!

To be quite honest, although we have some very big meat eaters in our family, I myself prefer to do without. That’s why I was so excited to make these. If you read my blog, you already know what a huge veggie and bean lover I am. But whether you're a strict vegetarian or an avid meat lover, these meatballs make a great veggie alternative!

These meatballs are super quick and easy to whip up. For this recipe, I baked them, but I've also fried them before. If you're up for it, frying is so the way to go. Whichever way you decide, you'll love them!

Okay, so grab your ingredients.

Add the thawed peas to a bowl and mash well with a fork. To the bowl, add the quinoa, mashed black beans, Food Should Taste Good™ tortilla chip crumbs, egg, garlic, chipotle chili powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese.

Scoop out rounded tablespoons of the veggie/bean mixture and place on the prepared baking sheet. If desired, you can use your hands to better shape the mixture into balls.

Working with one meatball at a time, roll through the tortilla chip crumbs.

Place back onto the prepared baking sheet and repeat with the remaining meatballs. Drizzle them with olive oil.

Bake for 15-20 minutes or until crisp. Serve with the chipotle Greek yogurt dipping sauce.

To make the dipping sauce, add the yogurt, chipotle chilies and lime juice + zest to a blender. Blend until smooth, then stir in the green onions.

Serve the warm meatballs along with the chipotle dip. Enjoy!
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2017 ®/TM General Mills All Rights Reserved

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