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Meatless Veggie Burger Meatballs

  • Prep 15 min
  • Total 35 min
  • Servings 28

These “meatballs” are filled with quinoa, crunchy chips and veggies for a meatless appetizer that's tasty and different. MORE + LESS -

Half Baked Harvest
May 11, 2017

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

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
    Begin by gathering your ingredients.
  • 2
    Heat oven to 375°F. Line a baking sheet with parchment paper.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    Bake for 15-20 minutes or until crisp.
  • 7
    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.
  • 8
    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

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
170mg
7%
Potassium
100mg
3%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
7%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • These meatballs are a a great vegetarian snack or appetizer option for summer parties! 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!
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2017 ®/TM General Mills All Rights Reserved

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