This Mushroom Quinoa Meatball Sandwich recipe is a great meatless alternative to your favorite meatball sub! Enjoy it with a glass of wine for an easy vegetarian dinner!
Prep Time:25 minutes
Cook Time:25 minutes
Total Time:50 minutes
Yield:15 large balls 1x
¾ cup of quinoa, dry (I used white, but any color will work)
1 1/2 cups water
2 tablespoons extra virgin olive oil
1 Medium yellow onion, diced
8oz button mushrooms, diced
2 cloves garlic, minced
1 teaspoons dried oregano
1/2 teaspoon red chili flakes
1/4 cup fresh basil, chopped
salt and pepper, to taste
bread of choice (I used sourdough)
red sauce of choice (I used Trader Joe’s brand)
Preheat the oven to 400 degrees F. Boil 1 1/2 cups water with 3/4 cup dry quinoa. Turn down to a low simmer and cover for 15-20 minutes, or until quinoa is cooked and water is completely absorbed.
In the meantime, drizzle 2 tbsp olive oil in a large skillet and add in diced yellow onion. Sauté for 5 minutes, then add in diced mushrooms. Sauté for another 5 minutes, or until onions and mushrooms are cooked. Sprinkle in minced garlic and spices (except fresh basil), then cook for one additional minute. Remove from heat.
Once the quinoa is cooked, pour it into the cooked onion and mushroom skillet. Add in 3 tbsp tomato paste and stir to coat everything. Finally stir in fresh basil and any additional salt and pepper desired. Form mixture into 1 1/2 in “meatballs” and place on a parchment lined baking sheet. This should make about 15 large balls 😉
Bake quinoa balls for 20-25 minutes, or until crispy on the outside. When my meatballs were almost done, I brushed some olive oil onto my sourdough bread slices and threw them in the oven for 5-6 minutes to get crunchy and warm. I also heated up my sauce on the stove so I was ready to make my sandwiches right away!
Layer 3-4 balls on one slice of bread, top with a generous amount of sauce and fresh basil, then add on your second slice of bread (or eat open face). Dig in!