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30 Minute Vegetarian Meatballs

Here they square measure! The meatballs of the hour – that are, actually, not meatballs. as a result of they're feeder MEATBALLS! created while not beans (we’re going rogue!) and created instead with cauliflower and rice and quinoa.

30 Minute Vegetarian Meatballs

As much as i really like an honest MEAT-ball dish from time to time, nowadays we’re talking regarding these very little feeder dish nuggets of powerhouse nutrition that square measure impressed from the (here comes the weird zone) spicy cauliflower burgers I created and loved  some weeks agone.

The breakdown is that they’re created with cauliflower, brown rice, quinoa, oat flour, eggs, and a pleasant massive pinch of garlic and spices. and that they don’t need hours of school assignment. That’s it! It’s simply straightforward, simple, SUPER YUM plant-based goodness within the style of feeder meatballs created weeknight-dinner-friendly, as a result of real food that matches real world is wherever it’s at.

I’m certain that sometime, once Bjork and that i have youngsters, they're going to be gastronome youngsters UN agency like to dip garden truck nuggets in masala sauce, right?

I cannot get enough of those feeder meatballs with some gallons of the life-changing thirty minute masala sauce, however I’d be okay if you probably did on the subject of something with these. they're solicitation for a few inventive serving mixtures and an honest drench in an exceedingly delicious sauce, and as we all know, sauce is life.

30 Minute Vegetarian Meatballs



INGREDIENTS


  • 3 cups cauliflower florets (roughly 1 head of cauliflower)
  • 3 cups cooked quinoa and/or brown rice (see notes)
  • 3/4 cups of a “dry ingredient” like oat flour, almond meal, breadcrumbs, etc.
  • 4 eggs
  • 1 heaping tablespoon spices (chili powder, paprika, and/or cumin will work)
  • 2 teaspoons salt
  • enough olive oil to cover the bottom of a frying pan with a thin coating

INSTRUCTIONS


  1. Cauliflower: Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till fork-tender. Drain well.
  2. Mix: Pulse the quinoa and cauliflower through a food processor until semi-smooth (see pictures for texture). Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball was best for me).
  3. Cook: Heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for a few minutes on each side – they will need to be gently turned every so often to get browned all the way around. Serve with yummy sauces, salads, bowls, or freeze for later!

Recipe From : Pinch Of Yum

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