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Vego (No) Meatballs with delicious Pesto Rice 

I’ve been cooking these super delicious (no) meatballs with pesto rice for the family recently and they’re going down a treat. The (no) meatballs are made with a combo of baby spinach, tofu, lentils, herbs and quinoa. I serve them with the most flavoursome pesto rice using @SunRice Doongara Low GI White Rice. It makes an excellent change to pasta (usually served with meatballs) AND the nature of a low GI rice means both appetite and energy levels are stable for much longer too. Doongara rice is grown in temperate climates and the plant naturally produces a complex starch structure making it Low GI (glycemic index). 


Serves 4 / makes 16 balls

Gluten free : Dairy free + Vegan optional

No Meatballs:

280g silken tofu

2 1/2 cups (60g) baby spinach

280g cooked lentils

1 1/2 tablespoons chopped parsley

1 1/2 teaspoons dried oregano

1 tablespoon chopped fresh parsley

1 teaspoon dried basil leaves

1 1/2 small cloves garlic, peeled and roughly chopped

1 tablespoon nutritional yeast

1 1/2 cups (200g) cooked quinoa

1 tbsp (20ml) extra virgin olive oil

Pesto rice:

1 1/3 cups (280g) SunRice Doongara Low GI White Rice

1/2 cup pesto

400ml tomato passata

1/2 cup grated parmesan

sea salt and black pepper

 For the no meatballs: Place tofu, baby spinach, cooked lentils, oregano, parsley, basil, garlic and nutritional yeast in a food processor and blitz. Transfer to a bowl, add cooked quinoa and extra virgin olive oil, season with sea salt and black pepper and mix to combine. It’s important not to put the quinoa in the food processor or the balls won’t bind.  Place in fridge to set for 30 minutes. Once set, measure 1/4 cup of the mixture, roll gently into balls and place on lined baking tray. Spray with extra virgin olive oil and place in oven to bake for 20-25 minutes.

For the pesto rice: Rinse SunRice Doongara Low GI White Rice in a sieve. Then place in saucepan or rice cooker. Add 3 cups water and cook until tender. Whilst rice is still hot, stir through pesto.

To serve: Divide pesto rice between bowls, toss (no) meatballs with tomato passata and place on the top of the pesto rice. Sprinkle with parmesan, give it a good grind of black pepper and enjoy.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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