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4 from 1 vote
SkinnyMS

Southwestern (Meatless) Meatballs

These meatless meatballs are packed with Southwestern flavors and have a satisfying meaty bite.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: Tex-Mex
Keyword: dairy-free, Diabetic-Friendly, Vegetarian
Servings: 5 people
Calories: 241kcal
Author: Gale Compton

Ingredients

  • 1/2 cup quinoa dry, pre-rinsed
  • 15 ounces black beans can, drained
  • 4 ounces diced green chilis can, do not drain
  • 1/2 cup onion diced
  • 1/2 cup panko breadcrumbs optional: crushed almonds or walnuts
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1/4 teaspoon red pepper flakes optional
  • olive oil or non-stick cooking spray

Instructions

  • Add quinoa to water and bring to a boil of high heat, reduce to a simmer, cover and cook 12-15 minutes, or until water is absorbed. Remove from heat and leave the lid on while preparing the other ingredients.
  • Preheat oven to Broil.
  • In a medium mixing bowl, add drained black beans and mash well with a fork. Add cooked quinoa and all other ingredients. Shape mixture into 15 balls and place on a nonstick baking sheet. Either mist or brush all sides with olive oil, or spray with a nonstick olive oil spray.
  • Place baking sheet on the middle oven rack and broil 8 minutes, turn over and broil 7 minutes. Remove from the oven and serve with 2-Ingredient Sour Cream Dip, or dip in your favorite salsa.

Nutrition

Serving: 3meatless meatballs (1 inch) | Calories: 241kcal | Carbohydrates: 32g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 232mg | Fiber: 10g | Sugar: 3g |
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7