Thai-Quinoa-Balls-0

Thai Quinoa Meatballs

 

 

Thai Quinoa Meatballs
Serves 6
Submitted by Ruth Ann
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
343 calories
39 g
0 g
17 g
14 g
2 g
193 g
574 g
10 g
0 g
12 g
Nutrition Facts
Serving Size
193g
Servings
6
Amount Per Serving
Calories 343
Calories from Fat 139
% Daily Value *
Total Fat 17g
25%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 574mg
24%
Total Carbohydrates 39g
13%
Dietary Fiber 6g
23%
Sugars 10g
Protein 14g
Vitamin A
284%
Vitamin C
11%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (15-ounce) can chickpeas, drained and rinsed
  2. 1/2 cup cooked quinoa
  3. 2 tablespoons coconut sugar
  4. 2 tablespoons creamy peanut butter
  5. 2 tablespoons tamari
  6. 1/4 cup fresh finely chopped cilantro
  7. 1/4 cup finely chopped green onion
  8. 1 teaspoon chili garlic sauce
  9. large pinch of salt (omit if using salted peanut butter)
  10. 3/4 cup crushed roasted peanuts, plus more for topping
For Serving
  1. 6-8 large carrots, peeled and thinly sliced
  2. Peanut Sauce (see notes)
  3. fresh cilantro
  4. lime juice
Instructions
  1. 1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Pat dry the drained and rinsed chickpeas with a paper towel then arrange them on the baking sheet. Bake in the oven for 12 minutes to dehydrate, then set aside to cool.
  2. 2. Transfer the cooled chickpeas to the bowl of a food processor and pulse on low to pulverize. Alternatively, you can mash them with a fork. Lightly grease the lined baking sheet then set aside to use later.
  3. 3. Add the chickpea mixture along with the remaining ingredients to a large bowl and stir to combine. Taste and adjust seasonings as needed. Add more crushed peanuts if the mixture is too wet. This will depend on how moist the quinoa is or how oily the peanut butter is.
  4. 4. Scoop out a heaping tablespoon of the mixture at a time and use your hands to roll it into balls. Coat the balls in the crushed peanuts then arrange them on the lightly greased baking sheet. Bake for 15 minutes, then gently turn/flip them and bake for another 10-15 minutes. The longer they cook, the firmer they will get. Allow to cool at least 10 minutes.
  5. 5. Serve the meatballs over carrot noodles with peanut sauce, fresh cilantro, and lime juice. Store leftovers in an airtight container for up to 3 days.
Notes
  1. To make the Peanut Sauce combine 1/2 cup creamy peanut butter, 2 tablespoons tamari, 2 tablespoons coconut sugar, 1 teaspoon chili garlic sauce and juice of 1 lime in a small bowl. Whisk in 4 tablespoons (or more) hot water to thin, as needed.
beta
calories
343
fat
17g
protein
14g
carbs
39g
more
Adapted from From Everyday Cooking by Dana Schultz
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