Curried Veggie Meatballs

Looking for a fun and unique meal to pack for your kiddos during their first weeks of school? Try these curried veggie meatballs! They are a simple and easy lunch for kids, they freeze well (so future lunches will be a breeze), and they pack in tons of nutrients from the veggies and protein from the quinoa and chickpeas. The curry adds in lots of flavor to the grains and veggies!

These meatballs are also a really fun meal to make with your own mini chefs. Once you have all the ingredients mixed in the food processor, have them use their hands to roll together the meatballs. This recipe is definitely going to be one you and your kids will want to revisit all year long! 

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Curried Veggie Meatballs

  • Serves: 4-6
  • Prep time: 25 minutes + 15 minutes baking 


  • 1 cup cooked and cooled quinoa (make sure it's cooked and completely cooled before using)

  • 1 15-oz can chickpeas (rinsed, drained, and dried)

  • 1 tbsp avocado or coconut oil (omit if avoiding oil)

  • 1 pinch Sea Salt

  • 2 tbsp curry powder

  • 2 tsp cumin

  • 1 tsp turmeric powder

  • 1 1/2 cups small diced, peeled sweet potatoes

  • 1 Tbsp avocado or coconut oil (plus more for cooking burgers)

  • 1 pinch sea salt

  • 3-4 tbsp water

  • ¾ cup gluten free breadcrumbs

  • ½ cup onion, chopped

  • 2 tbsp fresh minced ginger, minced

  • 4 cloves garlic, minced

  • 3/4 tsp sea salt

  • 1/2 cup chopped fresh cilantro


  1. Cook quinoa, or use left over from from a weeknight meal!

  2. Preheat oven to 350 degrees F

  3. Boil sweet potatoes until soft, about 8-10 mins.

  4. Heat oil in pan over medium heat. Sauté onions until translucent for about 5-7 minutes. Add garlic and ginger and cook for another 2 minutes. Stir continuously, being mindful not to burn garlic and ginger. Set mixture aside.

  5. Add cooked chickpeas, onions, ginger, garlic, salt, curry, turmeric, and breadcrumbs to a food processor and blend for about 30 seconds until a dough forms. Add the cooked quinoa and cilantro if using. If the dough is too loose, add more bread crumbs. Taste to adjust seasoning.

  6. Transfer mixture to a mixing bowl and add mashed potatoes. Stir to combine (it’s important not to add the potatoes to the food processor or they can become gummy when overmixed). Taste and adjust flavor as needed, adding more curry powder for intense curry flavor, salt, pepper.

  7. Divide the mixture into small 1 inch balls, I like to roll in breadcrumbs one last time before a I bake them.

  8. Drizzle 1 tablespoon of oil on top to prevent from drying out. Bake on a lined baking sheet for 15 minutes.

  9. Serve with hummus, tahini, mango chutney, hot sauce, guacamole, or any curry sauce you desire.

  10. Store leftover meatballs covered in the refrigerator up to 3-4 days. If you want to freeze them, either freeze once cooked and cooled OR before they are baked. The meatballs will stay good in a freezer safe container for up to a month. To reheat, place in oven or toaster oven at 350 degrees F until cooked through.