Sweet Potato Quinoa Vegan Meatballs In Mango Coconut Sauce

Embark on a culinary adventure with these delectable sweet potato and quinoa vegan meatballs served in a mouthwatering mango, pineapple, and coconut sauce! These vegetarian meatballs are perfect for everyone, whether you're following a plant-based diet or just looking for a healthy and delicious meal option. Packed with flavor and nutrients, these veggie meatballs will quickly become a staple in your kitchen and your Passover table.

The Magic of Vegan Meatballs: It's All in the Ingredients

The key to a delicious and satisfying meatless meatball lies in the combination of ingredients and flavors. With sweet potato, quinoa, and a tropical sauce, these vegan meatballs offer the perfect balance of taste and texture. But wait, there's more! Let's take a closer look at each ingredient and its benefits, so you know exactly why these veggie meatballs are so amazing (and healthy!).

Extra Virgin Olive Oil: Liquid gold in your kitchen is a staple in many kitchens and for a good reason. This versatile oil has numerous health benefits, thanks to its high content of monounsaturated fats and antioxidants. In this recipe, extra virgin olive oil is used in both the vegan meatballs and the sauce, providing a smooth and rich base to bring out the flavors of the other ingredients. So drizzle away!

Quinoa: The Protein-Packed Super Grain Quinoa is a popular superfood that is not only gluten-free but also an excellent source of protein, fiber, and various essential nutrients. With its nutty flavor and versatile nature, quinoa is the perfect ingredient to add texture and substance to your vegan meatballs.

Onions and Garlic: The flavor dynamic duo of onions are essential ingredients in this recipe, as they impart a depth of flavor to the vegan meatballs.

Potatoes and Sweet Potatoes: The starchy stars of the show Potatoes and sweet potatoes form the binding of these vegan meatballs, providing a smooth texture and natural sweetness. Sweet potatoes are a rich source of fiber, vitamins, and minerals, while potatoes offer a good dose of potassium, vitamin C, and B6. Combining these two ingredients results in a nutritious and delicious veggie meatball.

Tomato Paste: Tomato paste is a concentrated source of flavor and nutrition, packed with vitamins, minerals, and antioxidants. It adds a rich, tangy taste to the vegan meatballs, providing a satisfying depth of flavor.

Matzah Cake Meal: Use matzah cake meal or Matzo meal as a binder in this recipe, holding the vegan meatballs together. It is a great alternative to traditional breadcrumbs when making these meatballs for those Passover.

The Secret Sauce: this tropical mango, pineapple, and coconut sauce. adds a sweet, tangy, and exotic twist to your vegan meatballs. Made with frozen mango, ginger, coconut milk, canned pineapple in juice, and curry powder, this sauce takes your meatless meatballs from ordinary to extraordinary.

How to Make These Scrumptious Meatless Meatballs

Let's dive into the process of making these scrumptious sweet potato quinoa vegan meatballs in mango, pineapple, and coconut sauce it's easier than it sounds and totally worth the effort. So, roll up your sleeves, put on your favorite tunes, and let's get cooking!

Step 1: Prepping the Ingredients First things first, gather all your ingredients and do a little prep work. You'll want to cook your quinoa according to the package instructions and set it aside to cool down. While that's happening, peel and dice your sweet potatoes and regular potatoes. Oh, and don't forget to grate your onion and garlic, too – they'll add that extra burst of flavor to the meatballs!

Step 2: Cooking the Potatoes Now, let's cook those lovely potatoes! Grab a medium-sized pot, fill it with water, and bring it to a boil. Once it's boiling, add your diced potatoes and sweet potatoes, and let them cook until they're soft and tender – this should take around 15-20 minutes. When they're done, drain them and let them cool a bit before moving on.

Step 3: Mixing It All Together Here comes the fun part – mixing everything together to create the vegan meatball mixture! In a large mixing bowl, combine the cooked quinoa, cooked potatoes, grated onion, grated garlic, tomato paste, matzah cake meal, and all your lovely spices. You can use a fork or your hands (I personally prefer hands – it's more fun that way!) to mix everything until it's well combined.

Step 4: Forming the Meatballs With your mixture ready, it's time to form the meatballs. Wet your hands and scoop about a tablespoon of the mixture into your palm. Gently roll it between your hands to create a ball. Alternatively, use a small ice cream scoop Place them on a lined baking sheet or an oil mini muffin tin pan.

Step 5: Baking the Meatballs Preheat your oven to 375°F (190°C). Pop those gorgeous meatballs in the oven and bake them for about 25-30 minutes, turning them halfway through to ensure they cook evenly. You'll know they're ready when they're slightly crispy on the outside and tender on the inside.

Step 6: Making the Sauce While your meatballs are baking, let's get started on that heavenly mango, pineapple, and coconut sauce. In a large skillet or saucepan, heat up some extra virgin olive oil and sauté your diced shallots (or onions) and minced garlic until they're soft and fragrant. Next, add the frozen mango, ginger, coconut oil, canned pineapple (with juice), and curry powder. Let the sauce simmer for about 15-20 minutes, allowing all those incredible flavors to meld together.

Tips for Making the Perfect Veggie Meatballs

To ensure your veggie meatballs turn out perfectly every time, follow these tips:

• Cook the quinoa and potatoes separately before combining them to create a consistent texture
• Mix the ingredients well mashing them together with a fork or potato masher. No food processor is needed for this recipe.
• Make sure your mixture is well-seasoned to bring out the best flavors. Taste and seasoned to your liking.
• To prevent sticking, use wet hands when forming the meatballs or use an ice cream scoop.
• Spray the vegan meatballs with oil and bake them in the oven for even cooking and a crisp exterior

Other Vegan Meatball Recipes

• Lentil Meatballs in Tahini and Turmeric Sauce
• Quinoa Cauliflower Meatballs in Coconut Turmeric Sauce
• Spaghetti and Vegan Meatballs
• Eggplant Meatballs in Pomegranate Sauce
• Veggie Meatballs in Pumpkin Sauce
• Sweet Potato Meatballs

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe or do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Sweet Potato Quinoa No - Meatballs

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★★★★★

5 from 1 review

• Author: Vicky and Ruth
• Total Time: 2 hours 30 minutes
• Yield: 24 meatballs 1x
• Diet: Vegan

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Description

Embark on a culinary adventure with these delectable sweet potato and quinoa vegan meatballs served in a mouthwatering mango, pineapple, and coconut sauce! These vegetarian meatballs are perfect for everyone, whether you're following a plant-based diet or just looking for a healthy and delicious meal option. Packed with flavor and nutrients, these veggie meatballs will quickly become a staple in your kitchen and your Passover table.

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Ingredients

Units USM Scale 1x2x3x

For the meatballs

• 1 tbsp plus 2 teaspoon extra virgin olive oil, divided
• ½ cup quinoa
• ½ tsp onion powder
• ½ tsp garlic powder
• ¾ tsp salt
• 1 cup water or vegetable broth
• 2 medium potatoes, diced
• 1 medium sweet potato, diced small (see note)
• 1 medium onion, grated
• 1 clove garlic, grated (optional)
• 3 tbsp tomato paste
• 3 tbsp matzah cake meal
• 1 tsp sweet paprika
• ⅛ tsp black pepper

For the Sauce

• 2 tbsp extra virgin olive oil
• 2 large shallots or 1 large onion, diced small
• 3 cloves of garlic, minced
• 1 lb frozen mango
• 1- 20 oz canned pineapple in pineapple juice
• 4 tbsp curry powder or garam masala
• 1 tsp ground dry ginger
• 1 tsp salt
• 1 can light coconut milk (13.5 fl ounce or 398 ml)
• Julienned carrots, zucchini, scallions, Fresno pepper slices, limes (optional)

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Instructions

For the Vegan Meatballs

1. To prepare the quinoa, heat 2 teaspoons of the olive oil in a small saucepan. Add the quinoa, onion powder, garlic powder, and ¼ teaspoon of the salt, and cook over medium heat for about a minute, stirring constantly. Add the water or broth and stir well. Bring to a boil, reduce the heat to low, cover and simmer for 13-15 minutes, until the quinoa is tender and the water has been absorbed. Transfer to a large bowl and set aside
2. While the quinoa cooks, boil the potatoes and sweet potatoes in lightly salted water, until fork tender. Drain, mash them well and add them to the quinoa. Add the grated onion and garlic (if using), tomato paste, cake meal, the remaining 1 tablespoon of olive oil, sweet paprika, the remaining ½ teaspoon of salt and black pepper. Mix well until all the ingredients are well combined
3. Preheat the oven to 375F. Coat a 24-cup mini muffin tin generously with cooking spray
4. Working with approximately one tablespoon and a half of mixture, form 22-24 balls (we like to use a small ice cream scoop to make sure they're even) and place them in the mini muffin tin. Bake for 45 minutes and let them cool slightly before removing them from the tray

For the Mango Coconut Sauce

1. In a large deep skillet heat the olive oil, add shallots and garlic and cook on medium-low heat for 8 minutes. stirring often. 
2. In a food processor add cooked shallots and onions, mango, pineapple, curry powder, ginger, salt, and coconut milk. 
3. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
4. To serve the meatballs spoon sauce at the bottom of a bowl add, julienned carrot, zucchini, scallions, sliced peppers and a squeeze of lime juice.

Notes

1. Because sweet potatoes take a little bit longer to cook than white potatoes, cutting them into smaller pieces will help them cook faster. That way you can cook them with the white potatoes in the same pot and save some time

• Prep Time: 30
• Cook Time: 120
• Category: Dinner
• Method: Stovetop
• Cuisine: International

Nutrition

• Serving Size: 4 meatballs with sauce
• Calories: 411
• Sugar: 31.2 g
• Sodium: 718.7 mg
• Fat: 15.1 g
• Saturated Fat: 6.7 g
• Trans Fat: 0 g
• Carbohydrates: 67.7 g
• Fiber: 9.3 g
• Protein: 7.5 g
• Cholesterol: 0 mg

Keywords: passover, gluten-free, kosher, dinner, main,