Baba Ghanouj & Red Pepper Vegetarian Meatballs
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
- 1 x 227g / 8oz Summer Fresh Baba Ghanouj
- 1 x 227g / 8oz Summer Fresh Roasted Red Pepper Dip
- 2 Tbsp / 28g quinoa, boiled
- 1 cup & 3 Tbsp / 382g bread crumbs
- 2 Tbsp / 28g fresh parsley, finely chopped
- 1 Tbsp / 14g fresh basil
- 1 Tbsp / 14g chia seeds
- 2½ Tbsp / 35g water
Directions
- In a small bowl mix chia seeds and water. Let stand for 15 minutes. Put 2 cups of bread crumbs in a separate bowl and set aside.
- In a medium bowl combine 4 Tbsp Summer Fresh Baba Ghanouj, quinoa, 3 Tbsp bread crumbs, parsley, and basil, and mix well.
- Use a spoon to portion out mixture, and roll into small balls. Dip each ball in to chia seed & water mix, then roll in bowl of bread crumbs to coat.
- Arrange balls on a baking sheet. Drizzle with olive oil and bake in a 425°F (218°C) oven for 10-15 minutes, or until golden brown.
- Remove from oven and garnish with extra parsley, then serve with Summer Fresh Roasted Red Pepper Dip for dipping.
