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Close up view of a bowl filed with vegan meatballs, sauce and veggies

Sweet Potato Quinoa No - Meatballs


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

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.


Ingredients

Units Scale

For the meatballs

  • 1 tbsp plus 2 tsp extra virgin olive oil, divided
  • 1/2 cup quinoa
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3/4 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
  • 1/8 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)

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 1/4 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 1/2 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

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