Meatballs are one of those dishes that everyone agrees on: small, tasty, easy to serve and enjoy. The tricolor quinoa and sun-dried tomato balls are a light and vegetarian variant, perfect for those looking for a healthy but flavorful alternative to classic meatballs.
The tricolor quinoa, with its white, red, and black grains, is not only beautiful to look at: it also offers different textures that make the mixture more interesting and nutritious. Rich in plant-based proteins and naturally gluten-free, it is an excellent base for those following a balanced diet.
The sun-dried tomatoes in oil, on the other hand, add a tasty Mediterranean note that makes these balls irresistible, without the need to add too many seasonings.
The recipe is simple: just cook the quinoa, chop the vegetables together with the sun-dried tomatoes, mix everything with breadcrumbs and aromatic herbs, and form the balls. Baking or cooking in the air fryer makes them light but crispy on the outside and soft inside.
They are ideal as a vegetarian main course, but also as finger food for an aperitif or to include in a lunchbox to take to work.
The beauty of these balls is that they are very versatile: you can customize them with other seasonal vegetables, a pinch of spices like paprika or curry, or enrich them with toasted seeds for crunchiness.
Preparing them in advance is very easy, and they keep well in the fridge for a couple of days. Once tried, the tricolor quinoa and sun-dried tomato balls will become one of your favorite recipes for light dinners, aperitifs, or quick but nutritious lunches.
READ TIPS AND FAQs AT THE END OF THE RECIPE
ALSO SUITABLE FOR AIR FRYER COOKING
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven, Air Frying
- Cuisine: Creative
- Seasonality: All Seasons
Ingredients
- 3/4 cup quinoa (tricolor)
- 5 sun-dried tomatoes in oil (well patted dry)
- 1 carrot (small)
- Half zucchini
- chopped parsley
- 1 pinch dried oregano
- 2 tablespoons breadcrumbs
- 2 eggs
- salt
- extra virgin olive oil
Tools
- Chopper
Steps
Rinse the quinoa under running water and cook it by absorption in lightly salted water, following the instructions on the package (usually the water is double the weight of the quinoa). Turn off the heat, let it rest for about 5 minutes, then fluff it.
Trim and wash the zucchini, scrape the carrot and pulse chop together with the sun-dried tomatoes and parsley.
Combine the quinoa and chopped vegetables in a bowl.
Add the eggs, oregano, and a pinch of salt; mix the ingredients well.
Slightly moisten your hands and form the balls, then coat them in breadcrumbs. Line the baking tray with parchment paper, lightly grease the sheet, and place the balls. Also, grease the surface and bake in a hot oven at 350°F for about 20 minutes.
In the air fryer, after lightly spraying them with oil, cook at 350°F for 10/12 minutes, turning them once (to ensure they brown perfectly). Serve hot.
Tips:
For a more intense flavor, add a tablespoon of pitted black olives or capers to the vegetables.
They are also excellent served lukewarm in a salad.
They are also excellent served lukewarm in a salad.
Sauces to accompany:
Sun-dried Tomato and Almond Sauce
For 2 people
Ingredients
5-6 sun-dried tomatoes in oil, well-drained
0.7 oz of blanched almonds (or hazelnuts)
1 teaspoon of balsamic vinegar (or apple cider vinegar)
2 tablespoons of extra virgin olive oil
2-3 tablespoons of water (to adjust density)
A few leaves of fresh basil (optional)
Black pepper to taste.
Method
Put the sun-dried tomatoes and almonds in a mixer cup.
Add vinegar, oil, a couple of tablespoons of water and blend until you get a soft cream.
If necessary, add more water to make it more fluid.
Finish with fresh basil and a dash of pepper.
Yogurt and Lemon Sauce
For 2 people
Ingredients
4 oz of plain Greek yogurt (or plant-based yogurt like soy if you prefer vegan)
1 teaspoon of extra virgin olive oil
1 teaspoon of fresh lemon juice
½ clove of small garlic finely minced (optional)
1 tablespoon of chopped fresh parsley (or chives)
Salt and pepper to taste.
Method
In a small bowl, mix the yogurt with the oil and lemon juice.
Add the finely minced garlic (you can omit it if you want a milder taste).
Add the chopped fresh parsley and mix well.
Adjust salt and pepper and let it rest in the fridge for 10 minutes before serving: the flavors will harmonize better.
FAQ (Questions and Answers)
Can I use only white quinoa?
Yes, the recipe works well with only one type of quinoa, but the tricolor mix offers a nice color contrast and a more interesting texture.
Can they be frozen?
Certainly! I recommend cooking them, letting them cool, and then freezing them. You can simply heat them in the oven or air fryer when serving.
How do I store them?
In the fridge, sealed in an airtight container, for up to 3 days.
What to pair them with?
They are excellent with grilled vegetables, fresh salad, or a light side dish.
