Quinoa Balls with Pine Nuts and Raisins

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

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 are vegetarian meatballs adapted from my favorite Mediterreanean-inspired lamb meatballs with pine nuts and raisins. Serve these quinoa balls with a creamy herb lemon tahini sauce, homemade pita, and a pumpkin couscous salad, and you've got a Mediterranean meal.

Prep Time25

Cook Time35

Total Time1

Course: Main Course

Cuisine: Mediterranean

Servings:

Calories: 234kcal

Author: Joanne Stekler

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
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.

Use a #40 cookie scoop or your hands to shape veggie balls that are about one and a half table-spoons in size. Wetting your hands will help them from sticking.

If you have time, let the mixture rest in the refrigerator for 30 minutes or more.

Cooked quinoa balls can be stored in the refrigerator for up to three days or in the freezer for three to six months.

Nutrition