Vegetarian Meatballs - 3 Guiding Stars
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Whether you’re looking for a meat-free alternative to Italian meatballs or something new and delicious to try with quinoa, these tasty, toasty balls are a pleasure. Serve with your favorite low-sodium marinara sauce and a stir-fry of vegetables like eggplant and zucchini for a pasta alternative.


  • ½ cup quinoa
  • 1 cup low-sodium vegetable broth
  • 1 Tbsp. olive oil
  • 6 large button mushrooms, thinly sliced
  • ¼ cup onion, diced
  • ½ lb. baby spinach, chopped
  • ½ red bell pepper, finely diced
  • ½ tsp. fresh oregano
  • ½ tsp. fresh rosemary
  • ¼ tsp. crushed red pepper
  • 2 Tbsp. pine nuts
  • 2 eggs, divided


  1. Preheat the oven to 400º F.
  2. Cook quinoa according to package directions in the vegetable broth. Set aside to cool.
  3. Heat the oil over medium heat and sauté mushrooms and onions until soft. When soft, add the spinach just until it wilts.
  4. Combine the mushrooms, spinach, red pepper, onions, oregano, rosemary, crushed red pepper and pine nuts. Stir well.
  5. Add the cooled quinoa and 1 egg. Shape the mixture into balls and place on a foil-lined baking sheet. Beat the remaining egg with a teaspoon of water and brush over balls.
  6. Bake 20-30 minutes, until crispy and cooked through.
Nutritional analysis per serving: Calories 205; Total Fat 10.5g (13% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 93mg (32% DV); Sodium 120mg (5% DV); Total Carbohydrate 20g (7% DV); Dietary Fiber 4g (14% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 10g; Vitamin D 6% DV; Calcium 8% DV; Iron 20% DV; Potassium 15% DV; Vitamin K 230% DV; Manganese 60% DV; Copper 45% DV.
Recipe by Guiding Stars at
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