Spaghetti & Meatballs (or Croquettes)

I made these meatballs/croquettes on Indy Now News last week and they did not disappoint. They are crispy when just cooked and almost a hush puppy texture after they have cooled. Perfect for spaghetti & meatballs or dipping in a sauce on their own.

Here’s the recipe: let me know if you try them! If you love whole food plant based recipes like this and want to level up your holistic health and natural living journey, join my membership community, Holistic Wellness Society, where you have access to over 50 hours worth of lifestyle tactics videos and weekly live calls and support!

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Meatballs/Croquettes

Author: Stacey Heiny

Ingredients

• 2 cups cooked and drained beans (I love using pinto, but really any bean works!)
• 1 cup diced onion
• 1 cup sundried tomatoes (not in oil)
• 3 cups cooked and cooled quinoa
• 1 tsp white miso paste, optional for saltiness
• 2-3 Tbs fresh thyme (dill, parsley or cilantro would also work)
• 1 Tbs dried onion flakes
• 1 Tbs dried garlic flakes
• ½-1 tsp fennel seed
• 2 Tbs dried oregano
• 2 Tbs reduced balsamic vinegar
• Additional 2 Tbs reduced balsamic for drizzling during baking

Instructions

1. Combine everything in the food processor and mix until combined. I have experimented with this recipe and how much I blend it and it turns out both ways: mixing a little or mixing a lot. When you mix it a lot, it holds together more after baking and doesn’t fall apart as easily once a sauce hits it, but they are easier to roll if you don’t mix it as much. You get to choose how much you blend this batter depending on what you want the end result to be. Once the batter is blended, take the blade out of your food processor and roll into balls with your hands (I make mine about the size of golf balls). Yes, this can get a little sticky, but it’s worth it. You could also you a small ice cream scoop to get small balls. Place all of the balls on a parchment lined baking sheet and bake at 350 for about 75 minutes or so or until outside gets crunchy all around. Typically, I will drizzle the balls with balsamic vinegar about halfway through cooking and flipping them around that time as well. Alternatively, I have drizzled the meatball/croquettes with the balsamic halfway through the cooking process and kind of re-roll/shape them up a little better once they are a little less wet. You can skip the balsamic drizzle altogether though…they are great both ways.
2. Store in a covered glass container in fridge until ready to eat or enjoy right away. You can use these for spaghetti and meatballs or dip in a yummy sauce like vegan ranch! Enjoy!

Did you make this recipe?

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