CAULIFLOWER QUINOA MEATLESS MEATBALLS IN COCONUT TURMERIC SAUCE

Cauliflower Quinoa Vegetarian Meatless Meatballs in Coconut Turmeric Broth - A succulent vegetarian dinner idea and a great way to try some new spices.

INGREDIENTS:

For the Meatless Meatballs
8oz cauliflower rice (about 2 cups, see note)
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 ( see note below for a vegan option)
2 tsp extra virgin olive oil
1/2 tsp salt
3/4 tsp Frontier Allspice powder
1/2 tsp Frontier Organic Ground Vietnamese Cinnamon
3 tbsp vegetable oil (to pan fry the meatballs)
For the Coconut Turmeric Sauce
2 tbsp extra virgin olive oil
1 medium onion, sliced thin (about 2 cups)
4 garlic cloves, sliced
1″ fresh ginger root, grated ( about 2 tablespoons)
1/2 tsp Frontier Organic Fair Trade Certified Ground Turmeric Root
1/4 tsp salt
1/8 tsp Frontier Cracked Black Pepper
1/8 tsp Aleppo Pepper or red pepper flakes (optional)
1 cup canned full fat coconut milk
1 cup vegetable broth or water
2 tbsp lime or lemon juice
1/2 cup chopped cilantro

INSTRUCTIONS:

Combine all the meatball ingredients (except the vegetable oil for pan frying) in a large bowl and refrigerate for 20-30 minutes
In the meantime, prepare the sauce. In a large skillet, heat olive oil. Add onions and cook over medium high heat for 7-8 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black and Aleppo pepper and cook for 2-3 minutes
Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes
Add chopped cilantro, remove from heat and set aside
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

Full Reading : https://mayihavethatrecipe.com/cauliflower-quinoa-meatless-meatballs-coconut-turmeric-sauce/