⅓cupgrated Parmesan cheesedivided (omit for vegan option)
¼cupfinely chopped parsleyreserving a small amount for garnish
Salt and pepper to taste
1cupprepared marinara sauce
Olive oilfor frying meatballs
2slicesProvolone cheeseomit or use vegan cheese for vegan option
4hotdog bunsor French rolls
Instructions
In a medium bowl combine the quinoa, flour,egg, red bell pepper, carrot, cumin, coriander, paprika, Parmesan cheese and parsley (reserve a little parsley for garnish). Form the mixture into 12 balls. (approx. 2 in./diameter). You may find it easier to wet hands before forming meatballs.
Add olive oil to a large fry pan and heat over medium heat. Add quinoa meatballs, turning occasionally, cook until evenly browned (approx.15 min.). As an alternative you can bake meatballs-see notes below
Warm marinara sauce in a small sauce pan on the stove or in the microwave.
Add meatballs to tomato sauce, stirring gently so the meatballs don’t break.
Top each bun with 3 meatballs and sauce. Tear a ½ slice of provolone into 3 pieces and place over each meatball (meatballs should be warm enough to melt the cheese) . Garnish with reserved parsley.
You can substitute dried basil, oregano and thyme for the cumin, coriander, and paprika if you wish.
As an alternative to frying meatballs you can cook in the oven on a non-stick baking sheet at 400F for 20 min.
Meatballs can be made ahead of time and kept in the refrigerator. Cook just prior to serving.