Vegetarian Swedish Meatballs
Ingredients
Vegetarian Meatballs
- 2/3 cups dry quinoa 150 g + 1 1/3 cup water
- 2 cups roughly chopped cauliflower about 1/2 head
- 1/2 cup breadcrumbs 50 g
- 2 large eggs
- 1 clove garlic minced
- 1 tsp each salt and smoked paprika
- 1/4 tsp ground black pepper
- 1/4 cup olive oil 60 mL
Cream Sauce
- Click the link above for the cream sauce recipe.
Instructions
Make Meatballs:
- Combine quinoa and water in a pot and simmer for 10 minutes, or until tender. Meanwhile, 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.
Cook Meatballs:
- 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 Sauce:
- Click the link above.
Serve:
- Serve meatballs warm with cream sauce on top of mashed cauliflower!
Notes
This recipe was inspired by Pinch of Yum's wild rice Swedish meatballs!