Quinoa and riced cauliflower bound with egg and breadcrumbs, then fried until the outsides go properly golden. They hold their shape in sauce, which is the thing most meatless meatballs get wrong. Most of them collapse the moment they meet liquid.
Caramelize the onions first. It is five extra minutes and it is the difference between these tasting like meatballs and tasting like vegetables.
⅔cupuncooked quinoa (makes about 2 cups cooked)
1 (12 oz) package frozen riced cauliflower
½cupbreadcrumbs
3eggs, beaten
½tsppaprika
1tspsalt
½tsporegano
½tspbasil
1onion, 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!
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!
