On March 5 , our cooking class made vegetarian meatballs! They were fairly simple to make and cook, as the ingredients were not too crazy or hard to acquire. The main chef was Rebecca, but the team helped out a lot to make sure we finished cooking and were able to try the end result. Many students and teachers highly enjoyed this recipe, but some commented that they turned out a little too bland and needed a bit more seasoning. Overall, the recipe turned out successful and was fun to make!
INGREDIENTS
- A 10–12 oz bag of cauliflower rice or 3 cups cauliflower florets
- 1 1/2 cups cooked quinoa and/or brown rice
- 1 cup panko breadcrumbs
- 2 eggs
- 1–2 teaspoons spices to taste (chili powder, paprika, and/or cumin will
- work)
- 1 teaspoon salt
- Olive oil to brush over the top
DIRECTIONS
- First—Cauliflower and Rice: Preheat the oven to 400 degrees. Steam
Whisking the eggs to transfer to the mix the cauliflower rice according to directions in the microwave. Do the same for the rice until it is warm and soft.
- Then—Mix: Pulse the cauliflower and quinoa through a food processor until semi-smooth (see pictures for texture). Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball is recommended).
- Finally—Cook: Brush generously with olive oil and bake for 20 minutes. Serve with sauces, salads, bowls, or freeze for later!
Link to Recipe: https://pinchofyum.com/30-minute-vegetarian-meatballs/print/41951
