Today we are making some meatballs that are different from the usual ones, so tasty that everyone will love them, especially those who don’t eat meat. The bulgur and quinoa meatballs are a fantastic combo both for taste and health.
Our recipe combines two super diet allies.
Why is Bulgur a Precious Friend? Bulgur is an absolutely amazing whole grain! It’s rich in fiber, which greatly helps the intestines and makes us feel fuller for longer, and it also has a low glycemic index.
Perfect for long-lasting energy, and to give the meatballs a rustic and pleasant texture.
Quinoa is known as a true “superfood” because it is a source of complete proteins, meaning it contains all the essential amino acids our body needs.
It’s also naturally gluten-free and rich in minerals like magnesium and iron. A real nutrient booster!
Making these Bulgur and Quinoa Meatballs Vegetarian Recipe is very easy and the result is you can’t stop at just one!
They are ideal for a light lunch, a tasty appetizer, or a delicious finger food, but also for a work lunchbox.
Below I leave you other tasty recipes to try and then we will immediately go below the photo to discover how to make the Bulgur and Quinoa Meatballs vegetarian recipe!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Bulgur and Quinoa Meatballs Vegetarian Recipe
- 1/2 cup bulgur
- 1/2 cup quinoa
- 1 egg (medium)
- 1 bunch parsley
- 1/2 cup breadcrumbs
- 1 teaspoon mustard
- 3 tablespoons grated Parmesan cheese
- 1 ounce fontina cheese
- 2 pinches salt
- to taste black pepper (ground)
- to taste extra virgin olive oil
Steps to Prepare Bulgur and Quinoa Meatballs
First, cook the two grains by absorption, in two phases.
In a pot, put the bulgur grains and cover them with lightly salted cold water: the water should cover them generously (about 4 fingers above the level of the grains).Bring to a boil and cook for 5 minutes without a lid.
Add the quinoa and continue for another 15 minutes, until all the water is absorbed.While the grains cook, cut the cheese into very small pieces and set aside.
Rinse bulgur and quinoa under cold water and then drain well or let them cool, you need to use them at room temperature.
Transfer them into a bowl and add the whole egg, parsley, grated cheese, and fontina in pieces, mustard, salt, and pepper.
Mix gently and blend everything very well. If the mixture seems too liquid, add a tablespoon of flour or breadcrumbs.With your hands, form small meatballs and slightly flatten them to compact.
Heat a large pan with 3 tablespoons of olive oil and cook the meatballs, turning them only once after 5 minutes of cooking, finishing cooking for another 3 or 4 minutes.If you prefer, you can cook them in the oven. Preheat it to 350°F. Grease a baking sheet well and arrange the meatballs, brushing them lightly with oil.
Cook for 30 minutes or until golden.
Storage, Tips and Variations for Bulgur and Quinoa Meatballs Vegetarian Recipe
The meatballs can be stored in the refrigerator, tightly closed in an airtight container, for 2 days.
You can reheat them in a pan, oven, or microwave.
You can substitute parsley with fresh oregano, cilantro, or basil, as you choose.
The meatballs can also be flavored with chili, crushed garlic, and you can use any cheese you prefer.
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