Print
Goat Cheese-Stuffed Quinoa & Kale Balls with Romesco Sauce: (#ad) This hearty goat cheese-stuffed vegetarian "meatball" recipe with quick romesco sauce makes an elegant party appetizer or main course for Meatless Monday!

Goat Cheese-Stuffed Quinoa & Kale Balls with Romesco Sauce

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Yield: about 15 quinoa balls and 1 2/3 cups romesco sauce 1x
  • Category: Appetizer, Vegetarian
  • Method: Baking

Description

This hearty goat cheese-stuffed vegetarian “meatball” recipe with quick romesco sauce makes an elegant party appetizer or main course for Meatless Monday!


Scale

Ingredients

  • For Romesco Sauce:
  • 1/3 cup slivered almonds
  • 1 clove garlic, peeled
  • 12-ounce jar roasted red peppers, drained
  • 1 1/2 teaspoons sherry vinegar
  • 2 tablespoons flat leaf parsley
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 cup extra virgin olive oil
  • For Quinoa Balls:
  • 1 (10-ounce) package Path of Life Organic Quinoa & Kale
  • 1 clove garlic, peeled
  • 1 (15.5-ounce) can cannellini beans, drained and rinsed
  • 1 large egg, lightly beaten
  • 1/2 cup unseasoned panko bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 3 ounces goat cheese, softened
  • 12 tablespoons extra-virgin olive oil, for drizzling

Instructions

  1. For Romesco Sauce: Place almonds in a dry skillet over medium heat. Cook, stirring occasionally, until toasted. Set aside to cool.
  2. With the food processor motor running, drop garlic clove into the feed chute to mince. Stop the food processor, then add the toasted almonds, drained peppers, sherry vinegar, parsley, smoked paprika, salt, and pepper and process until smooth. Scrape down the sides of the food processor bowl, then stream in olive oil slowly, with the motor running until the oil is fully incorporated and the sauce is smooth.
  3. For Quinoa Balls: Preheat oven to 375°F. Line a baking sheet with a silicone mat or parchment paper.
  4. Cook quinoa & kale according to package instructions. Pour cooked quinoa into a large bowl and set aside to cool.
  5. With the food processor motor running, drop garlic clove into the feed chute to mince. Add drained cannellini beans and egg and purée until smooth. Add the bean purée to the bowl of quinoa along with bread crumbs, salt, and pepper and stir to combine.
  6. Slice goat cheese into 4 rounds, and cut each round into 4 pieces to get 16 square-ish chunks.
  7. Scoop quinoa mixture, about 2 heaping tablespoons at a time (I like using a #30 disher), and nestle a piece of goat cheese in the center, tucking and pressing the quinoa around the cheese to fully conceal it. Place on prepared baking sheet and repeat with remaining mixture.
  8. Bake quinoa balls for 20-30 minutes, or until lightly golden and firm.
  9. Transfer quinoa balls to a serving platter and drizzle with oil. Serve warm with romesco sauce alongside.

Recipe Card powered by