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!