Quinoa Meatball Bites w/ Provolone

by Stephanie Goldfinger AKA Cooking For Luv

Ingredients

Flax Egg

  • 3 tablespoons flax meal
  • 5­-7 tablespoons warm water* You can also substitute 1 VeganEgg for 1 flax egg in this recipe.

Meatball

  • 1 package of thawed Beyond Meat Beefy crumbles
  • 2 cloves fresh garlic, peeled and roughly chopped
  • 1 cup packed arugula
  • 1 cup oil­packed sundried tomatoes, drained
  • 2 roma tomatoes, seeds and juice removed and roughly chopped
  • 1⁄2 cup red onion, diced
  • 1⁄4 cup Follow Your Heart Mozzarella block, shredded
  • 1⁄4 cup Follow Your Heart Grated Parmesan
  • 2 tablespoons dried oregano
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon Kosher sea salt
  • 1 cup red quinoa, cooked to package instructions and drained well (yields about 3 cups)
  • Flax Egg
  • 1­-2 cups gluten-free breadcrumbs

For Cooking

  • 1/4 cup olive or grapeseed oil

For Serving

Instructions:

  1. Preheat oven to 400 degrees

Make Your Flax “Egg”

  1. Mix flax meal with 5 tablespoons warm water (it should be the consistency of a raw egg, if too thick add a little more water). Set aside while you prep your meatball mix

Make Your Meatball

  1. Put all meatball ingredients besides quinoa, flax mix and breadcrumbs in the food processor
  2. Pulse to start combining, scrape down sides, and then pulse until you have a chunky paste (you want to be able to see all the ingredients, so don’t overmix)
  3. Transfer to a bowl and stir in quinoa and flax mix, then add bread crumbs until you are able to form a ball that sticks well together (not too dry, not too wet)
  4. Scoop out into 1­tablespoon portions of the dough and roll into balls.

Cook Your Meatballs

  1. Heat 2 tablespoons of oil in a large nonstick skillet on medium high heat. Add meatballs (depending on size of your pan you may have to do batches ­ don’t crowd your pan­ add additional 2 tablespoons oil for each batch). Cook until crispy and brown on one side, about 2­3 minutes. Gently turn and repeat on each of the 4 “sides”

Prep Your Cheesy Toasts

  1. While meatballs are cooking, place bread squares on a parchment lined baking sheet and toast in oven until just golden, about 5 minutes. Remove from oven, add a square of cheese to each toast, place back in oven, and let the cheese melt (about 2­3 minutes). Remove from oven

Warm Your Marinara

  1. While toasts are toasting, warm marinara sauce on the stovetop over medium heat until hot, about 5 minutes

Putting it all Together

  1. Plate toasts on a platter. Add one meatball to each cheesy toast square and drizzle 1 tbsp marinara sauce on top of each. Garnish with basil leaves and parmesan, serve hot!
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