These vegan quinoa meatballs are served in mouthwatering mango, pineapple, and coconut sauce! Vegetarian meatballs are perfect when you're looking for a tasty meatless dinner option. You'll love these flavor-packed veggie meatballs.
Quinoa adds a meaty texture and protein to our veggie meatballs recipe so you get all the heartiness and comfort you crave.
Table of contents
Why You'll Love This Quinoa Meatball Recipe
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. These veggie quinoa meatballs are really amazing (and healthy!). They're versatile, too. You can enjoy them warm with rice or pasta, or cold in a salad or a wrap. We like to double the batch and freeze them to have on hand for quick and healthy dinners.
Ingredients for Vegan Meatballs
- Extra Virgin Olive Oil. Liquid gold in your kitchen is a staple in many kitchens and for a good reason. In this recipe, extra virgin olive oil is used in both the quinoa 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 Cloves. The flavor dynamic duo of onions are essential ingredients in this recipe, as they impart a depth of flavor to the meatless meatballs.
- Potatoes and Sweet Potatoes. The starchy stars of the show Potatoes and Sweet Potatoes form the binding of these veggie meatballs, providing a smooth texture and natural sweetness. Potatoes especially sweet potatoes are super nutritious, they provide not only great flavor but also wholesomeness to these easy quinoa meatballs.
- Tomato Paste. Tomato paste is a concentrated source of flavor, it adds a rich, tangy taste and satisfying depth of flavor.
- Breadcrumbs or Matzah Meal: We use breadcrumbs as a binder, alternatively when making this recipe for Passover we use Matzah cake meal or Matzo meal to hold the vegan meatballs together.
- Spices. Onion powder, garlic powder, salt, black pepper, paprika.
- The Secret Sauce. This tropical mango, pineapple, and coconut sauce. adds a sweet, tangy, and exotic twist to your vegan meatballs. This sauce takes your meatless meatballs from ordinary to extraordinary and is made with frozen mango, ginger, coconut milk, canned pineapple in juice, and curry powder.
How to Make Meatless Meatballs
Making these sweet potato quinoa vegan meatballs in mango, pineapple, and coconut sauce it's easier than it sounds.
First, gather all your ingredients, cook your quinoa, and set it aside to cool down. Then peel and dice your sweet potatoes and regular potatoes and grate the onion and garlic.
- In a large mixing bowl, combine the cooked quinoa, cooked potatoes, grated onion, grated garlic, tomato paste, matzah cake meal, and all the spices.
- Using about 1 tablespoon at a time, roll the mixture into balls.
- Place the meatballs in a greased mini muffin tin.
- Bake the meatballs until they're slightly crispy on the outside and tender on the inside.
- Blend the sauce ingredients in a food processor.
- Let the sauce simmer for about 15-20 minutes, allowing all those incredible flavors to meld together.
Substitutions
These meatballs are already dairy-free and egg-free. If you want to keep them gluten-free as well, simply use your favorite gluten-free breadcrumbs to help bind the meatballs together.
If you're looking for a different flavor profile, you can switch things up and use your favorite marinara sauce or try one of these savory and flavorful sauces:
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 season to your liking.
- Use wet hands when forming the meatballs or use an ice cream scoop to prevent sticking.
- Spray the vegan meatballs with oil and bake them in the oven for even cooking and a crisp exterior
Serving Suggestions
Spoon sauce at the bottom of a bowl, place the meatballs on top, add julienned carrot, zucchini, scallions, sliced peppers, and a squeeze of lime juice. Serve this way in a smaller bowl as an appetizer or a large bowl as a main dish.
Allow to cool, slice in half or quarters, and add to a salad or wrap for a boost of vegetarian protein.
Serve on top of zucchini noodles, spaghetti squash, rice, or pasta.
Storage and Reheating
Quinoa meatballs can be stored in the fridge in an airtight container for up to 5 days. You can also freeze the meatballs in a single layer on a parchment-lined baking sheet, and then transfer to an airtight container and freeze for up to 6 months.
Allow to thaw in the refrigerator overnight, then combine with sauce in a pot over medium heat and warm through.
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
- Spinach Vegan Meatballs in Spicy Tomato Sauce
- Italian Eggplant 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? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Vegan Meatballs with Mango Coconut Sauce
- Total Time: 2 hours 30 minutes
- Yield: 24 meatballs
- Diet: Vegan
Description
These vegan quinoa meatballs are served in mouthwatering mango, pineapple, and coconut sauce! These vegetarian meatballs are perfect for everyone, looking for a tasty meatless dinner option. You'll love these flavor-packed veggie meatballs. They are great for your Passover table too!
Ingredients
For the meatballs
- 1 tablespoon plus 2 teaspoon extra virgin olive oil, divided
- ½ cup quinoa
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon 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 tablespoon tomato paste
- 3 tablespoon matzah cake meal during Passover. Alternatively breadcrumbs.
- 1 teaspoon sweet paprika
- ⅛ teaspoon black pepper
For the Sauce
- 2 tablespoon 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 tablespoon curry powder or garam masala
- 1 teaspoon ground dry ginger
- 1 teaspoon salt
- 1 can light coconut milk (13.5 fl ounce or 398 ml)
- Julienned carrots, zucchini, scallions, Fresno pepper slices, limes (optional)
Instructions
For the Vegan Meatballs
- 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
- 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
- Preheat the oven to 375F. Coat a 24-cup mini muffin tin generously with cooking spray
- 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
- In a large deep skillet heat the olive oil, add shallots and garlic and cook on medium-low heat for 8 minutes. stirring often.
- In a food processor add cooked shallots and onions, mango, pineapple, curry powder, ginger, salt, and coconut milk.
- Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
- 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
- Because sweet potatoes take a bit longer to cook than white potatoes, cutting them into smaller pieces will help them cook faster. Cook them with the white potatoes in the same pot to save some time.
- They are great for your Passover table too!
- Use breadcrumbs or all-purpose flour to bind the meatballs when not making them for Passover.
- Prep Time: 30
- Cook Time: 120
- Category: Dinner
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size:
- 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
eileen
I like your recipe but what can substitute the coconut milk?
Our doctors recommend not using it for health reason
Thank you for your suggestion
Vicky and Ruth
Try using cashew cream. https://mayihavethatrecipe.com/cashew-cream/
Johanna Bronsztein
I cannot wait to do it for Pesach thank thank thank you, I all your vegan recipes Have a lovely Passover
Vicky and Ruth
Thank you! You too!
Jessica
Fantastic recipe! The sauce was soooo yummy, we put it all over our side veggies, and our kid even dipped matzah in it. 🙂 We wound up using coconut cream instead of coconut milk, but you wouldn’t know the difference. The recipe cooking times are correct versus the blog text (45 mins for the balls, 30 mins for the sauce). Can’t wait to make this again soon!
Vicky and Ruth
Hi Jessica, we are so happy to hear that the recipe was a success. Thank you so much for taking the time to leave us a comment and a rating. We love to hear from you!
C
Hi there, is there a gluten-free alternative you would recommend for the matzah cake meal?
Vicky and Ruth
I think you can find gluten-free "breadcrumbs" that are made with potato starch. They may work in this recipe.
mimi
Can you make a head and freeze?
Vicky and Ruth
Yes, just freeze cooked meatballs meatballs and sauce in separate containers. When ready to eat, defrost and combine sauce and meatballs and reheat.
Julia Hewitt
is it possible to make this in advance and reheat?
Vicky and Ruth
Yes, just keep the vegan meatballs and the sauce in separate containers and reheat them together when ready to eat.
mimi
Hi, I doubled the recipe but I have way too much sauce! Also my sauce is whiter than what I see in your photos. I don't understand why. Thank you. We'll see what my vegan guests have to say.
Vicky and Ruth
You can freeze any extra sauce you have. If tghe sauce looks whiter is probably because there's less turmeric in your curry powder or garam masala. I hope your guests enjoy it.
Mimi
When reheating, do I combine the meatballs with thesauce or reheat them separately?
Vicky and Ruth
I would reheat the meatballs and the sauce together.
Sharon
I can't eat quinoa. Can I substitute millett or something else for it.
Vicky and Ruth
I think the recipe should work with millet. Let us know if you try it.
Ann
Do you cook the carrots and zucchini or adding raw?
Vicky and Ruth
The julienned zucchini and carrots are raw.