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four quinoa balls on a pita with feta, lemon herb tahini sauce, and parsley on a plate.
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4.67 from 3 votes

Quinoa Balls with Pine Nuts and Raisins

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This recipe for quinoa balls with pine nuts and raisins is a vegetarian adaptation of my favorite Mediterranean-inspired lamb meatballs with pine nuts and raisins. Serve with a creamy herb lemon tahini sauce, homemade pita, and a pumpkin couscous salad, and you've got a Mediterranean meal.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mediterranean
Servings: 6
Calories: 234kcal

Ingredients

  • 1 can (15 ounces) white beans rinsed and drained
  • 2 cups cooked quinoa from about 1 cup uncooked
  • ½ cup raisins coarsely chopped
  • ¼ cup pine nuts toasted and cooled
  • ¼ cup chopped cilantro
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground black pepper
  • 2 eggs lightly beaten

Instructions

  • Turn on the oven to 375°F. Put the drained white beans on a rimmed baking sheet in a single layer and bake for about 15 minutes until lightly toasted and dried. Let cool and then partially mash in a large bowl, leaving some pieces of bean. You can use this baking sheet for baking the quinoa balls.
    1 can (15 ounces) white beans
  • Add all of the remaining ingredients except for the eggs in into the bowl with the beans. Stir to mix.
    2 cups cooked quinoa, ½ cup raisins, ¼ cup pine nuts, ¼ cup chopped cilantro, 1 clove garlic, minced, 2 tablespoons tomato paste, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon cumin powder, ½ teaspoon coriander, ¼ teaspoon ground cloves, ¼ teaspoon ground black pepper
  • Add the lightly beaten eggs to the bowl and stir in completely.
    2 eggs
  • If you have time, let the mixture rest in the refrigerator for 30 minutes or more.
  • Line a baking sheet with parchment paper, and then use a medium cookie scoop or your hands to shape about 24 firmly-packed, golf ball-sized balls. Cook them on the parchment paper for about 20 minutes until lightly browned.

Notes

This recipe makes about 2 dozen quinoa balls.

Nutrition

Serving: 4quinoa balls | Calories: 234kcal | Carbohydrates: 36g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 462mg | Potassium: 562mg | Fiber: 6g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 4mg