These quinoa and cauliflower meatballs doused in an umami-rich sweet chili sauce are a vegetarians dream come true.
Vegetarians and non-veggies alike will devour these supple, saucy meatballs.
However, the meatballs would be equally satisfying seared in olive oil and tossed in marinara or buffalo sauce.
Photo:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Use a 1-ounce cookie scoop to portion the mixture, then roll into balls.
Or choose your preferred size and make them smaller or larger.
Ingredients
1/3cupquinoa
210-oz.
pkg.frozen riced cauliflower, cooked according to pkg.
Bring to a boil.
Reduce heat to low and cover; cook, undisturbed, for 15 minutes.
Remove from heat and let stand, covered, for 5 minutes.
Fluff with a fork and transfer to a large bowl.
Prep cauliflower
Place cooled cauliflower in a clean kitchen towel.
Squeeze to remove as much water as possible.
Add to bowl with quinoa.
Stir in breadcrumbs, salt, garlic powder, and eggs.
Scoop mixture into 20 scant 2-tablespoon balls; place on prepared baking sheet.
Saute cauliflower
Heat oil in a large nonstick skillet over medium-high.
Transfer to a serving plate.
Make sauce
Add chili sauce, soy sauce, vinegar, and 34 cup broth to skillet.
Bring to a simmer, stirring often.
Whisk cornstarch and remaining 14 cup broth in a small bowl.
Add to skillet; cook, stirring constantly, until thickened, about 1 minute.
Pour and serve
Pour sauce over cauliflower balls; turn gently to coat.
Sprinkle with scallions and sesame seeds.
Serve with wooden picks.
2,000 calories a day is used for general nutrition advice.
