Cauliflower Quinoa Meatless Meatballs in Coconut Turmeric Sauce

Cauliflower Quinoa Vegetarian Meatless Meatballs in Coconut Turmeric Broth – A succulent veggie lover supper thought and an incredible method to attempt some new flavors.

We cherish cooking with flavors. In the event that you've attempted a portion of our formulas, you'll know, that is no mystery. However, on the off chance that somebody requesting that we name the ones we "distinguish" with the most, no ifs ands or buts we would pick cinnamon, all flavor and turmeric. These are the three flavors we totally love, and present to us our fondest beloved recollections.

We regularly expound on what a motivation both our mom and grandma have been to us, particularly in the kitchen. We wouldn't have the affection for preparing and sharing sustenance we have, if not for them. It's the means by which they demonstrated their affection, and the amount they thought about us. Furthermore, we have figured out how to do likewise.

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 :

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, 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
3. Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes
4. Add chopped cilantro, remove from heat and set aside
5. 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
6. 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)
7. Serve warm over rice or quinoa.