Vegetarian Meatballs

  • Preparation 30 MIN
    Cooking 30 MIN
  • Makes 54 hors d’oeuvre meatballs 

  • Freezes



  1. In a small saucepan, soften the onion and garlic with pepper flakes in the oil. Add the quinoa and broth and bring to a boil. Cover and simmer gently for about 15 minutes or until the broth is completely absorbed.
  2. In a food processor, purée the chickpeas until smooth with the quinoa mixture and bread. Stir in the remaining ingredients. Season with salt and pepper.
  3. With lightly oiled hands, shape each meatball with about 15 ml (1 tablespoon) of the chickpea mixture. Place on a floured baking sheet and coat them with flour. Set aside.
  4. In a large skillet, heat about 1 cm (1/2 inch) of oil and brown the meatballs, a third of the balls at a time, for 2 to 3 minutes. Keep warm on a baking sheet with a wire rack. Serve hot or warm as an hors d’oeuvre. 


With the extra vegetarian meatballs, you can prepare a delicious sandwich for lunch on a French baguette with lettuce, tomato, and mayonnaise.

Freezes well.

Dough balls will crumble if prepared the day before. Cook the same day in a skillet or bake in the oven at 200 °C (400 °F) on a baking sheet lined with parchment paper for about 10 minutes or until the bottoms are lightly browned.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 5 balls

Content % Daily Value
Calories 274  
Total Fat 17.7 g  
Saturated Fat 3 g  
Sodium (salt) 313 mg  
Carbohydrates 21 g  
Fibre 3 g  
Protein 9 g