Vegan Carrot Quinoa Meatballs
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Carrot Quinoa Meatballs

This plant-based meatball recipes is perfect with spaghetti or even as an appetizer! Great early fingerfood for babies too!
Makes approx. 16 meatballs
Course: Main Course
Keyword: Baby-Led Weaning, Dairy Free, Gluten Free, Vegan, Vegetarian
Servings: 4 servings


  • 1 cup quinoa cooked and cooled
  • 2 cups carrots shredded
  • 2 tbsp tomato paste
  • 1/2 cup breadcrumbs (choose gluten free if needed)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 1/4 tsp pepper


  • Cook quinoa according to instructions. Allow to cool.
  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • Wash, peel, and finely shred carrots using a food grater. Pre-shredded carrots can work too, just chop them up more finely.
  • In a bowl combine, quinoa, carrots, tomato paste, breadcrumbs, oregano, basil, sea salt, and pepper.
  • With your hands, form 16 medium sized meatballs and place on lined baking sheet. 
  • Bake in preheated oven at 350F for 20 minutes.
  • Serve with pasta and marinara or any other favorite dish. Enjoy!


If not vegan: You can add an egg during the mixing process to help bind the ingredients.
Store in airtight container in the fridge for 3-5 days.