Here they are! The meatballs of great importance – that are, really, not meatballs.
Since they are VEGETARIAN MEATBALLS! Made without beans (we're denouncing any and all authority!) and made rather with cauliflower and dark colored rice and quinoa.
I know, isn't that so? Sneak-ayyy.
As much as I cherish a decent MEAT-ball meatball now and again, today we're discussing these little veggie lover meatball pieces of powerhouse nourishment that are roused from the (here comes the unusual zone) fiery cauliflower burgers I made and adored half a month back.
The breakdown is that they're made with cauliflower, dark colored rice, quinoa, oat flour, eggs, and a huge squeeze of garlic and flavors. What's more, they don't require long stretches of prep. That is it! It's simply basic, direct, SUPER YUM plant-based goodness as veggie lover meatballs made weeknight-supper neighborly, in light of the fact that genuine nourishment that matches genuine is the place it's at.
30 Minute Vegetarian Meatballs – cauliflower, quinoa, dark colored rice, garlic, and flavors. Very flexible – formula causes a colossal bunch so you to can reserve them in your cooler for simple dinners later!
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
Cauliflower: Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till fork-tender. Drain well.
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).
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!
NOTES
I used Seeds of Change pre-cooked garlic brown rice and quinoa for this recipe (2 packets = about 3 cups). Since this has garlic flavor already in the mix, if you are using your own pre-cooked quinoa and/or brown rice, make sure to add some minced garlic or garlic powder.
If the mixture doesn’t stick together in a ball when gently pressed, add about 1/3 of the mixture back into the food processor and pulse until it’s more the consistency of hummus. That should help it hold together. If that still isn’t enough, just add a little more of your “dry ingredient” till you get a consistency that you can gently roll between your hands to form ball shapes.
Nutrition facts are for 1/12th of this recipe, so just take your total # of meatballs and divide them into 12 servings – the exact number of meatballs per serving depends on how big you make the meatballs.
For more detail : http://bit.ly/2JG6wJ8
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