Gluten and dairy free vegetarian meatballs

Gluten and dairy free vegetarian meatballs

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Hey guys today’s recipe is my gluten and dairy free vegetarian meatballs. I have been looking in to more vegetarian meal options recently. I got inspiration for these meatballs after seeing @pinchofyum vegetarian Swedish meatballs.

I adapted them to make them gluten and dairy free and to up the protein content of them. I used quinoa instead of wild rice as it’s hard to find wild rice on its own where I live. It’s usually found in rice blends where only a small portion of the blend is actually wild rice.  

Gluten and dairy free vegetarian meatballs

You can change the spices used in these meatballs to keep them interesting and fit in with different dishes. I love spices for this reason as you can use them to make any food a lot more flavourful. Keep meal prepped food interesting so you don’t get bored eating the same food day after day.  

For the breadcrumbs in this recipe I used a slice of oaty bread from Marks and Spencers. That I added to my nurti bullet to create breadcrumbs. You can use any gf df bread or pre-made breadcrumbs for this.  

Also you can use any type of fresh mushrooms for this I used white button mushrooms as they tend to be the cheapest.  

This recipe makes 12 meatballs when using two tablespoons of mixture per ball. I roll them in my hand then place on a grease proof lined baking tray. For me this makes 2 meals as I eat 6 at a time. These meatballs would pair great with spaghetti and a tomato sauce. You could essentially pair them with anything by adjusting the spices used. I usually have them with prawns or smoked haddock and salad.  

gluten and dairy free vegetarian meatballs

Gluten and dairy free vegetarian meatballs

These meatballs are a great veggie alternative to regular ones. They are easy to make and very versatile by adjusting the spices to suit. 

Course Main Course
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 6
Author Naturally sweet life

Ingredients

  • 100 grams mushrooms diced
  • 60 grams uncooked quinoa
  • 50 grams dairy free plain yogurt i used alpro
  • 1 piece gf df bread or 30g breadcrunbs
  • 1 large egg white or 40g liquid egg whites
  • 1 tsp turmeric
  • 1 tbsp dry mixed herbs
  • 1/2 tsp smoked paprika
  • salt and pepper to taste

Instructions

  1. Pre-heat oven to 180c (350f) Rinse and cook quinoa according to package instruction. 

  2. While quinoa cooks dice up mushrooms. You want to dice it up quite small. To make it easier to incorporate when making the meatballs. 

  3. Take the piece of bread and put it in a blender or food processor to make your breadcrumbs. If using pre-made breadcrumbs then you can skip this step

  4. Add the yogurt, egg white, diced mushrooms and breadcrumbs to a mixing bowl.

  5. Once the quinoa is cooked add the herbs and spices. Mix to combine 

  6. Add quinoa to the rest of the ingredients in the mixing bowl. Stir everything to combine. The mixture should stick together but not be overly wet. If its to wet at more breadcrumb.

  7. I used a tablespoon to measure out the meatballs. I used two tablespoons for one ball. Roll the mixture in your hand to create the ball. I made 12 from the mixture.

  8. Place meatballs on a grease proof lined baking tray. Bake at 180c for 23-25 minutes. They should of browned up and become crispy on the outside. 

  9. If your using these for meal prep. Leave to cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely. Store in an air tight container with a piece of kitchen towel inside to absorb any moisture. In the fridge for 3-5 days.

Recipe Notes

Macros for one serving (6 meatballs) 3.5f 29.2c 8.8p

Hope you enjoyed this recipe. If you have any questions leave them in the comments below. Remember if you recreate this or any of my other recipes then tag me on Instagram @emmalouisecee i love to see them. I post what i eat in a day on insta stories and behind the scenes of recipe testing, if you are ever curious. Have a great day x



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