Description
Hearty, flavorful vegetarian meatballs in a creamy sauce. Perfect for a comforting weeknight dinner.
Ingredients
Units
For the Meatballs
- 2/3 cup (158 ml) dry quinoa
- 2 cups (473 ml) roughly chopped cauliflower
- 1/2 cups (118 ml) breadcrumbs
- 2 large eggs
- 1 clove minced garlic
- 1 tsp salt
- 1 tsp smoked paprika
- 1/4 tsp ground black pepper
- 1/4 cups (60 ml) olive oil
For the Cream Sauce
- 4 Tbsp (56 g) unsalted butter
- 4 Tbsp (40 g) all-purpose flour
- 2 cups (473 ml) vegetable broth
- 1/4 cup (60 g) plain Greek yogurt or sour cream
- Salt and pepper, to taste
Instructions
- Combine quinoa and water in a pot and simmer for 10 minutes, or until tender.
- Add cauliflower to a large pot of water and simmer until fork-tender, about 10 minutes.
- Strain both and add to a food processor.
- Blitz a few times until mostly broken down.
- Add breadcrumbs, eggs, garlic, and seasonings, stirring to combine.
- Roll into tablespoon-sized balls.
- Heat a dash of oil in a large skillet over medium/high heat.
- Fill the skillet with a batch of meatballs and cook, flipping them often to evenly brown all sides (about 5 minutes per batch).
- Continue heating new oil and cooking batches until meatballs are all cooked.
- Place on a paper towel when finished.
- Make the sauce: melt the butter in a skillet over medium heat. Whisk in the flour and cook until tan, 3-5 minutes. Whisk in 1 1/2 cups of the broth — it should thicken quickly — then add more broth until it reaches a thickness you like. Allow the sauce to cool slightly, then stir in the yogurt or sour cream and season with salt and pepper.
- Serve meatballs warm with cream sauce on top of mashed cauliflower.
Notes
- For a richer flavor, toast the breadcrumbs in a dry pan before adding them to the meatball mixture.
- If you don’t have breadcrumbs, you can substitute finely grated zucchini or finely chopped mushrooms.
- These meatballs freeze well! Store cooked meatballs in a freezer-safe container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Swedish
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
- Cholesterol: 100