Remember these ‘meat’balls’?

And these burgers?

Well, it was really just a matter of time before I combined the two to get a gluten free, high protein hit with a nice spicy smoky kick! I typically eat a lot of nuts, seeds and beans to maintain a good protein intake, but what I love about these balls is that they focus more on pulses and grains, plus the fact they are perfect for a snack on the go, to toss on top of a salad, to wrap up in a tortilla or to slather in sauce….

I’ve now made these countless times and I pretty much keep to the same proportions and flavours each time, although I nearly always double or triple the batch so I have plenty to freeze. The ones in the photos were rolled in polenta prior to baking to give a little crispy coating for my wrap but I often just leave them plain and then they look more like the original

‘meat’ balls. The only significant difference between these balls and the originals that used rice, are that these balls tend to be slightly dryer, I think it was the rice that gave them more of a chew so feel free the substitute rice for the quinoa to get a GF version closer to the original if you prefer.

Right, I’m off…I’m on a huge baking mission today since yesterday was sabotaged by my broken down car which had to get to the garage at short notice, therefore my plans for the day had to be totally re-written. Oh well, I guess that’s life… you just have to roll with it sometimes.

On my list to do: this month’s Daring Bakers Challenge, soup, dips and these meat balls to stock up my freezer. Some more smoosh bars, and also some chia pudding experiments planned…watch this space!

P.S The tortilla sauce in the photo is a lentil and peanut dip (soon to come)....so good!

Recipe: Quinoa ‘meat’ balls

Ingredients

½ cooked lentils
1 cup cooked quinoa
1 cup mixed wholegrain high protein flours (gram, buckwheat, oatmeal)
2 tbs ground flax
2 tbs soy sauce
2 tbs oilve oil
2 tsp lemon juice
½ tsp salt
½ black pepper
1 tsp balsamic vinegar
Pinch nutmeg
½ chilli powder
½ parika/cayenne pepper
1 tsp garlic powder
1 tsp molasses
2 tsp mustard

Method

Mix everything together in a large bowl. Mixture should be sticky but manageable. From apricot sized balls and place on a parchment lined baking sheet.(

optional- rolls in polenta for a cripy coating prior to baking).

Bake at 180C for 25- 30 minutes turning over half way through. These freeze well.

(Adapted from my regular 'meat' ball recipe)