MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buffalo Cauliflower Meatballs
Categories: Appetizers, Vegan
Yield: 16 Meatballs

1 c Cauliflower (120 g);
- roasted
1 c Cooked quinoa (137 g)
1 c Bread crumbs (100 g)
2 Egg replacers or flax eggs
1/2 c Red onion (114 g);
- finely diced
1/2 ts Ground black pepper (1 g)
3/4 ts Sea salt (4 g)
3 cl Garlic; minced
1 1/2 tb Coconut oil (20 ml)
1/2 c Vinegar based hot sauce
- (120 ml)
1 tb Vegan butter (14 g)
1 ts Garlic powder (3 g)
2 tb Maple syrup (30 ml);
- up to 3 tb (45 ml)

Preparation time: 30 minutes
Cooking time: 10 minutes

Spicy, tender and delicious, these vegan Buffalo cauliflower
meatballs are always a hit. Make them a meal or serve them as an
appetizer!

Buffalo Sauce:

Mix all the ingredients together other medium low heat in a sauce pan
until completely incorporated. Set aside until ready to use.

Vegan Meatballs:

Preheat oven to 450?F / 230?C. Cut the cauliflower's stem off, and
cut into even-sized florets. Drizzle the cauliflower with maybe a ts
of oil. Roast the cauliflower for 15 to 20 minutes in the oven.
Remove and allow to cool for a few minutes.

In a food processor, add the cauliflower and pulse it until it's
completely riced. Remove from the food processor. You only need 1 cup
of this for this recipe. You can use the rest for a cauliflower rice
recipe

Add the 1 cup of riced cauliflower and all the other meatball
ingredients except the coconut oil. You can pulse them or mix them
together until they form into a tight ball, combining everything. You
want to ensure they are so mixed together that you're not seeing
individual cauliflower or quinoa florets, it's all one big mixture.
That's how you'll ensure the meatballs will hold together!

Heat the coconut oil in a pan over medium high heat. While it's
heating, use a 1 tb measurer to form one raw meatball and shape into
a ball with your fingers. You can place them on a plate while the oil
heats.

Add one meatball to test the oil. Cook on one side for about 1 to 2
minutes, turning on all sides onto fully cooked inside and out, about
4 minutes. You can add as many meatballs as can fit in the pan without
overcrowding it, cooking them all for about 4 to 5 minutes turning on
each side, to cook them through.

Lower or turn the heat off. When the heat has cooled down, add in the
sauce. You want to do this because if the pan is too hot, the sauce
will spew and the heat can be dangerous while so hot.

Coat the meatballs in the sauce and then remove the pan from the
stove. Serve the meatballs and enjoy!! You can enjoy these vegan
meatballs alone, in a nice hoagie or with cauliflower rice or quinoa
on the side, you know, for a double down. You could even have them on
toothpicks as an appetiser at your Super Bowl party!

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/
buffalo-quinoa-cauliflower-vegan-meatballs-2/>

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