Vegetarian meatballs can sometimes get a bad reputation for being bland or falling apart, but this recipe proves otherwise. These mushroom, quinoa, and red pepper meatballs are hearty, flavorful, and crisp on the outside while staying soft on the inside. They’re a fantastic meat-free main dish that works just as well for a cozy weeknight dinner as it does for meal prep.
I first came across this idea when I was trying to cut back on meat but still craved something filling and satisfying to serve with mashed potatoes. Mushrooms were the natural choice — they have that meaty, umami flavor that makes you forget you’re eating a vegetarian dish. Adding quinoa gives the mixture structure and protein, while red peppers add sweetness and a pop of color. It’s the kind of recipe that even die-hard carnivores end up enjoying.
Ingredients You’ll Need
150 g mushrooms, chopped
1 onion, chopped
1 red bell pepper, chopped
1/2 cup quinoa, cooked as per package instructions
2 potatoes, cubed
2–3 garlic cloves, crushed
A handful of fresh parsley, chopped
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
2 tablespoons sesame seeds
2 tablespoons vegetable oil (sunflower or other)
Salt and pepper, to taste
Tip: If you like smoky flavors, you can swap the sweet paprika for smoked paprika. It adds a whole new depth.
Step-by-Step Preparation
Start by heating the oil in a pan and sautéing the onion until it turns translucent. Add the chopped red pepper and cook for another two minutes to soften it. Then stir in the mushrooms, season with salt and pepper, and cook until tender.
While the vegetables are cooking, bring a pot of salted water to a boil. Add the cubed potatoes and cook for about five minutes, just until they’re tender enough to mash. Drain them and place them in a large bowl, mashing them with a fork.
Add the mushroom mixture to the mashed potatoes along with the cooked quinoa, crushed garlic, parsley, sesame seeds, paprika, and cayenne pepper. Mix everything together until well combined. Taste the mixture and adjust the seasoning if needed.
Shape the mixture into balls using either an ice cream scoop or your hands, then place them on a greased baking tray. Bake in a preheated oven at 200°C for about 25 minutes, or until the meatballs have a lightly crisp surface.
Serve them warm with creamy mashed potatoes and a fresh green salad for balance.
Why You’ll Love These Veggie Meatballs
They’re simple, hearty, and packed with flavor from everyday ingredients. Mushrooms add that savory, almost meaty bite, quinoa makes them protein-rich and satisfying, and the spices keep them far from boring. Plus, baking them means less mess than frying, and you can cook a big batch at once.
Practical tip: If you want to freeze them, bake them first, let them cool completely, then store them in an airtight container. They reheat really well in the oven or even in an air fryer.
Serving and Storage
These meatballs pair beautifully with mashed potatoes, couscous, or even tucked into pita bread with a dollop of yogurt sauce. Leftovers can be kept in the fridge for up to three days, or frozen for up to a month. Reheat until hot and crisp on the outside before serving.
They’re a perfect example of how vegetarian food doesn’t have to be complicated to be delicious — just a handful of wholesome ingredients coming together to create a dish that’s comforting, nourishing, and satisfying.