30 Minute Vegetarian Meatballs

• Vegetarian
• Gluten free

• Produce

  • 3 cups Cauliflower florets

• Refrigerated

  • 4 Eggs

• Pasta & Grains

  • 3 cups Quinoa and/or brown rice, cooked

• Baking & Spices

  • 2 tsp Salt
  • 1 heaping tbsp Spices

• Oils & Vinegars

  • 1 Enough olive oil to cover the bottom of a frying pan with

Found on pinchofyum.com

Description

Ingredients

• 3 cups cauliflower florets (roughly 1 head of cauliflower)
• 3 cups cooked quinoa and/or brown rice (see notes)
• ¾ 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

Directions

• 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!