Quinoa and Black Bean Meatballs

Instructions

1. If you haven’t prepared your quinoa yet, do so now (make sure cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked.
2. Preheat oven to 350 degrees. Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch. Remove beans from the oven and then increase oven heat to 375 degrees F.
3. Heat a large (oven-safe) skillet over medium heat. Once hot, add 1 Tbsp. oil, garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat.
4. Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel and pulse into a loose meal (DON’T overmix). Then add cooked/cooled quinoa, Parmesan cheese (vegan or regular), tomato paste, fresh herbs, and Worcestershire. Pulse to combine until a textured dough forms (it should be semi-tacky).
5. Scoop out heaping 1 1/2 Tbsp. and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
6. Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add 1 Tbsp. of oil and the meatballs and sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch. 
7. Serve with Savory Spaghetti Squash. These are also delicious plain, over any pasta or with tahini sauce. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375-degree F oven until warmed through.