Veggie Meatballs with Moroccan Sauce
Veggie meatballs are a flavorful plant-based alternative made with a blend of vegetables and spices, simmered in a rich Moroccan sauce. Each serving provides a hearty source of protein, making it a nutritious option for a variety of meal programs.
This dish is served across various meal programs in New York City, including school meals, senior nutrition, shelter feeding, and catering.
👨🍳 Chef's Tip: To enhance the flavor, consider garnishing the veggie meatballs with fresh herbs or a sprinkle of citrus zest before serving.
⚠️ Allergen Info: Contains gluten and soy; Healthy Heart Food Service offers gluten-free and soy-free alternatives for those with sensitivities.
💡 Did you know? Moroccan cuisine is known for its bold flavors and diverse spices, and veggie meatballs are a modern interpretation that reflects the growing popularity of plant-based diets worldwide.
🏙️ NYC Connection: In New York City, veggie meatballs have gained popularity in school meal programs as part of initiatives to promote healthier eating habits and provide students with nutritious meal options.
Artistic Illustration
Recipe: Veggie Meatballs with Moroccan Sauce
Savor the exotic flavors of these Veggie Meatballs with Moroccan Sauce, a plant-based delight that's both nutritious and delicious.
Ingredients
- •1 cup cooked quinoa
- •1 cup grated carrots
- •1 cup chopped spinach
- •1 tsp ground cumin
- •1 tsp ground coriander
- •1 tsp salt
- •1 tbsp olive oil
- •1 cup tomato sauce
- •1 tbsp harissa paste
- •1 clove garlic, minced
- •1 tbsp honey
- •1 tbsp lemon juice
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large bowl, mix together the cooked quinoa, grated carrots, chopped spinach, ground cumin, ground coriander, and salt until well combined.
- 3Form the mixture into small balls and place them on a baking sheet lined with parchment paper.
- 4Bake the veggie meatballs in the preheated oven for 20 minutes, until firm and lightly browned.
- 5While the meatballs are baking, heat olive oil in a saucepan over medium heat.
- 6Add the tomato sauce, harissa paste, minced garlic, honey, and lemon juice to the saucepan; stir well and simmer for 5 minutes.
- 7Remove the meatballs from the oven and gently stir them into the Moroccan sauce, coating them evenly.
- 8Serve the veggie meatballs warm, garnished with fresh herbs if desired.
Chef Tips
- For a spicier kick, add extra harissa paste to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Swap quinoa for cooked lentils for a different texture.
Aspirational home recipe for reference. HHFS's production preparation may vary based on batch sizes, sourcing, and compliance requirements.
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About This Item
This menu item is part of meal programs operated by Healthy Heart Food Service, serving schools, childcare centers, senior programs, shelters, and catering clients across New York City, Brooklyn, the Bronx, Queens, Manhattan, and Staten Island. Nutrition information is sourced from the USDA FoodData Central database and reviewed by our registered dietician. Actual values may vary based on preparation methods and serving size. For questions about our meal programs, contact us.