Updated: Dec 27, 2019
If there's one ingredient that I've been really loving lately, it's CAULIFLOWER. Not only is it extremely versatile but it (in my opinion) absorbs flavours so well.
If you haven't tried making cauliflower wings, well you've been missing out (really). I have a Lemon Pepper Glazed Cauliflower Wings recipes here if you want try it out! There are also so many amazing cauliflower wings recipes out there!
Anyway, these meatballs I made are a different take on mushroom meatballs I've made before. Instead of mushrooms I tried out cauliflower and it turned out so good! I can't decide which version (mushroom or cauliflower) I prefer more but using cauliflower adds more of a bite in my opinion.
Will be sharing the recipe below! These meatballs can also be enjoyed as is if you prefer not to have them with spaghetti.
Hope you like them!
Cauliflower Meatballs (baked or pan-fried)
Makes 10-12 balls
2 cups (from 1 head) cauliflower florets, cooked (I simply just steamed mine)
1/3 cup sliced button mushrooms, cooked
1 red onion, roughly chopped
4 cloves garlic, roughly chopped
1 cup cooked rice (I used some leftover black rice)
1 tsp salt to taste
Dash of pepper
1/2 cup breadcrumbs
2 tbsp all purpose flour
In a pan, sauté the onion and then the garlic in a little oil.
Transfer into a food processor. Add the cooked cauliflower, mushrooms, rice, and salt.
Process until incorporated. Do not over process. It should still have some chunks left.
Transfer into a bowl and add in the breadcrumbs and flour. Mix well (you can use your hands) until it turns into a slightly sticky consistency (mostly because of the rice).
Form into balls. You can pan fry these for 10 minutes in a little oil (make sure to move them around) or bake at 325F for 25-30 minutes.*
You can enjoy them as is with some sauce or cook in some marinara for spaghetti and “meat”balls. Get the marinara sauce recipe below!
*Note: I decided to pan fry one batch and bake the others. Baking yields firmer BUT dryer meatballs, which would go well with some marinara sauce (recipe below) for pasta. Pan-frying would go better if you intend to enjoy them as is because they’re juicer from the oil!
Homemade Marinara Sauce
Makes roughly 2 cups
1 can (400g) diced tomatoes
3 tbsp tomato paste
2 tbsp coco sugar or sugar of choice, adjust according to desired sweetness
1 tsp salt, or to taste
1 tsp dried basil
2 tbsp olive oil
In a blender or food processor, quickly process everything until smooth. Feel free to adjust according to desired taste!
Storage tip: Place in an air-tight jar or container and refrigerator for up to 5 days until ready to use. You can also opt to freeze this for up to 1 month for longer shelf life.
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