Kung Pao Cauliflower Meatballs
Kung Pao cauliflower meatballs combine cauliflower, quinoa, breadcrumbs, and spices to master the delight of a meatless "meatball". Enjoy as an appetizer or serve over rice or pasta for a vegetarian meal.
Servings: 24 meatballs
Ingredients
- *Cauliflower Meatballs*
- 4 cups chopped cauliflower florets
- 1 cup cooked and cooled quinoa
- 1 cup plain breadcrumbs
- 3 large eggs
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 3/4 tsp. onion powder
- 3/4 tsp. freshly ground black pepper
- *Kung Pao Sauce*
- 1 cup lower-sodium vegetable broth
- 2 Tbsp. corn starch
- 2 Tbsp. lower-sodium soy sauce or tamari
- 1 Tbsp. Asian chili garlic sauce
- 1 1/2 Tbsp. hoisin
- 1 Tbsp. rice vinegar
- 2 Tbsp. neutral cooking oil such as vegetable or canola
- 1 red bell pepper roughly chopped
- 1/3 cup thinly sliced green onion plus more for garnish (if desired)
Instructions
- Preheat oven to 400°F.
- Meanwhile, steam cauliflower florets for 12 to 15 minutes, until fork-tender. Transfer to a food processor and pulse until finely chopped. Transfer to a bowl, and add remaining meatball ingredients (quinoa, breadcrumbs, eggs, garlic powder, onion powder, salt, and pepper); mix until combined. Gently mold into golfball-sized balls (about 1 1/2 Tbsp. each), and arrange on a greased baking sheet. Bake for 15 to 17 minutes, until golden.
- Meanwhile, prepare sauce by whisking broth and corn starch in a bowl until combined. Stir in soy sauce, hoisin, chili garlic sauce, and vinegar; set aside.
- Heat oil in a large high-sided skillet over medium heat. Add bell pepper; cook 5 minutes, until tender; stir in green onions.
- Add Kung Pao sauce to pan; cook 2 minutes, until thickened. Add meatballs; gently toss to coat with sauce. Garnish with additional green onion, if desired.
Nutrition
Serving: 4g | Calories: 245kcal | Carbohydrates: 32g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Sodium: 630mg | Fiber: 4g | Sugar: 6g