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Cauliflower Quinoa Meatballs

Meatballs:

• 2 cups cauliflower rice

• 1 cup cooked quinoa, cold

• 1 cup fresh chopped cilantro or parsley

• 1/2 cup flour (you can use any kind here)

• 2 eggs, beaten

• 2 teaspoon extra virgin olive oil

• 1/2 teaspoon of each: salt, allspice, cinnamon

• 2 tablespoon olive oil (to pan fry the meatballs)


Turmeric Sauce:

• 2 tablespoon extra-virgin olive oil

• 1 medium onion, sliced thin

• 4 garlic cloves, sliced

• 1″ fresh ginger root, grated (about 2 tablespoons)

• 1/2 teaspoon each: turmeric, salt, pepper, red pepper flakes

• 1 cup canned full fat coconut milk or cashew milk

• 1 cup vegetable broth or water

• 2 tablespoon lime or lemon juice

• 1/2 cup chopped cilantro


Directions:

  1. Combine all the meatball ingredients (except the vegetable oil for pan frying) in a large bowl and refrigerate for 20-30 minutes.

  2. In the meantime, in a large skillet, heat olive oil and add onions and cook over medium high heat for 7-8 minutes. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black and red pepper and cook for 2-3 minutes.

  3. Add coconut milk, lime juice and broth and let it simmer for 5-7 minutes and chopped cilantro, remove from heat and set aside.

  4. To prepare the meatballs, heat the vegetable oil in a separate skillet. Working with 1 heaping tablespoon of mixture at a time, form about 22 meatballs. Arrange them in the skillet and cook over medium heat, 2-3 minutes per side. Set aside.

  5. Before serving, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency).

Serve over with veggies but don’t include additional carb or fat as this recipe is complete with all essentials. Serves 6.


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