⅔ cup uncooked quinoa (makes about 2 cups cooked)
1 (12 oz) package frozen riced cauliflower
½ cup breadcrumbs
3 eggs, beaten
½ tsp paprika
1 tsp salt
½ tsp oregano
½ tsp basil
1 onion, chopped finely
Olive oil, for frying
1 jar of marinara sauce (we love Rao's!)
Pasta, for serving
Parmesan cheese, for serving
1
Cook quinoa according to package directions.
2
Steam cauliflower until fork-tender.
3
Heat a large skillet on medium-low flame. Add oil and sauté onions until caramelized.
4
Add all ingredients to a large bowl and mix well.
5
Heat the same large skillet again and add oil. In batches, fry the "meatballs" on all sides until golden. Store on a paper towel-lined plate and repeat process with the remainder of the meatballs.
6
While frying, cook pasta in a separate saucepan.
7
Once all meatballs are finished, combine with drained pasta, add in marinara sauce, and sprinkle with Parmesan cheese. Enjoy!
CategoryChild-Friendly, Dairy-free/Soy-free, Dietary Lifestyle, Entrées, Meatballs, Vegan, Vegetarian
Ingredients
⅔ cup uncooked quinoa (makes about 2 cups cooked)
1 (12 oz) package frozen riced cauliflower
½ cup breadcrumbs
3 eggs, beaten
½ tsp paprika
1 tsp salt
½ tsp oregano
½ tsp basil
1 onion, chopped finely
Olive oil, for frying
1 jar of marinara sauce (we love Rao's!)
Pasta, for serving
Parmesan cheese, for serving
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