Sticky Meatballs w/ Cauliflower Quinoa Pilaf (GF w/ Veg Variation)

Sticky Meatballs w/ Cauliflower Quinoa Pilaf (GF w/ Veg Variation) takes about 45 minutes from beginning to end. Watching your figure? This gluten free and dairy free recipe has 1610 calories, 100g of protein, and 52g of fat per serving. For $7.7 per serving, you get a main course that serves 2. This recipe is liked by 14 foodies and cooks. This recipe from Top With Cinnamon requires fresh coriander, lean ground beef, quinoa, and cayenne pepper. With a spoonacular score of 97%, this dish is super. Similar recipes include veg pilaf or veg pulao, how to make asian style veg pilaf, Lamb Meatballs with Cauliflower Pilaf, and Christmas goose with root veg, sticky pears & bramble gravy.

Servings: 2

 

Ingredients:

handful of almonds or shelled pistachios, chopped

1/3 cup buckwheat flour (or oat flour if you can tolerate it)

½ cup buckwheat flour (or oat flour if you can tolerate it)

1 (450 g) can cannellini beans, drained

½ head of cauliflower, cut into large chunks

pinch of cayenne pepper

2 tsp dark brown sugar

3 tbsp dried cranberries, chopped

1 egg

handful of fresh coriander, finely chopped

large handful of fresh coriander (cilantro)

large handful of fresh coriander (cilantro), finely chopped

handful of mint leaves, finely chopped

2 cloves garlic

2 cloves garlic, peeled and minced

½ tsp ground cumin

juice of 1 lemon

juice of half a lemon

1 tsp ketchup

500 g lean ground beef

2 tbsp grapefruit, pomegranate, lime or lemon juice

1 tbsp olive oil

2 tbsp olive oil

1 tbsp pomegranate molasses (or balsamic glaze)

1 cup dry quinoa

1 x recipe for pomegranate glaze (see below)

¼ red bell pepper

1 small red onion

1 small red onion, finely chopped

pinch of salt

large pinch of salt

1 tsp sweet smoked paprika

2 cups water

Equipment:

baking pan

bowl

aluminum foil

oven

pastry brush

broiler

grill

food processor

blender

ice cream scoop

sieve

box grater

frying pan

kitchen towels

Cooking instruction summary:

Preheat the oven to 180 degrees C (350 F), line a baking tray with foil. In a large bowl, stir together all the ingredients (except for the pomegranate glaze) with your hands. Form into about 15 golf-sized balls and arrange on the foil lined tray. Place into the oven for 15 minutes. Remove and brush with some of the pomegranate glaze using a pastry brush. Bake again for 5-10 minutes. Set aside until you've made the pilaf (or in the fridge overnight if you're making this a day ahead).Once the pilaf has been made, preheat your oven's grill/broiler at the highest setting and place the rack in the top third of the oven. Brush the meatballs with more glaze and place under the grill/broiler. Let them cook so that the glaze gets slightly bubbly (this only takes a few minutes) then remove from the oven, brush with the glaze (the last time!) and serve with the pilaf.Preheat the oven to 180 C (350 F), line a baking tray with foil and grease with vegetable oil.In a food processor or blender: place the onion, garlic, bell pepper and coriander into the food processor or blender. Blitz until as fine as possible. Add the beans, egg, flour, spices, salt and lemon juice and pulse until mostly smooth with some chunks.By hand: In a large bowl, mash the beans using a vegetable masher. Finely chop the onion and red pepper, mince the garlic. Add these to the large bowl along with the flour, spices, salt and lemon juice then stir together.Divide the mixture into 15 or 16 balls - I like using a mechanical ice cream scoop for this or just two tablespoons - onto the lined tray, bake for 15 minutes.Remove and brush with some of the pomegranate glaze using a pastry brush. Bake again for 5 minutes. Set aside until you've made the pilaf (or in the fridge overnight if you're making this a day ahead).Once the pilaf has been made, preheat your oven's grill/broiler at the highest setting and place the rack in the top third of the oven. Brush the meatballs with more glaze and place under the grill/broiler. Let them cook so that the glaze gets slightly bubbly (this only takes a few minutes) then remove from the oven, brush with the glaze (the last time!) and serve with the pilaf.Stir all the ingredients together in a small bowl.Place the quinoa into a sieve and rinse well under cold running water. Place into a pan with the water, bring to the boil then turn down to a simmer. Cover and leave to cook for 7 minutes. Turn off the heat and leave for at least 5 minutes or until you need it.As the quinoa cooks: Using the coarse side of a box grater, grate the cauliflower chunks into a rice like texture. Alternatively if you have a food processor you can place the cauliflower chunks into it and pulse until mealy. Set aside.In a large bowl combine the cranberries, chopped coriander and mint, lemon juice and salt.In a large frying pan, heat the olive oil. Add the mealy cauliflower to the frying pan and stir over a high heat until softened and it looks slightly browned. You don't want to crowd the pan so if there's too much cauliflower for the pan then you may need to cook it in two batches. Pour the cauliflower into the large bowl along with the cooked quinoa. Stir together well and cover with a tea towel and large plate to keep it warm for serving for about 10 minutes.

 

Step by step:


1. Preheat the oven to 180 degrees C (350 F), line a baking tray with foil. In a large bowl, stir together all the ingredients (except for the pomegranate glaze) with your hands. Form into about 15 golf-sized balls and arrange on the foil lined tray.

2. Place into the oven for 15 minutes.

3. Remove and brush with some of the pomegranate glaze using a pastry brush.

4. Bake again for 5-10 minutes. Set aside until you've made the pilaf (or in the fridge overnight if you're making this a day ahead).Once the pilaf has been made, preheat your oven's grill/broiler at the highest setting and place the rack in the top third of the oven.

5. Brush the meatballs with more glaze and place under the grill/broiler.

6. Let them cook so that the glaze gets slightly bubbly (this only takes a few minutes) then remove from the oven, brush with the glaze (the last time!) and serve with the pilaf.Preheat the oven to 180 C (350 F), line a baking tray with foil and grease with vegetable oil.In a food processor or blender: place the onion, garlic, bell pepper and coriander into the food processor or blender. Blitz until as fine as possible.

7. Add the beans, egg, flour, spices, salt and lemon juice and pulse until mostly smooth with some chunks.By hand: In a large bowl, mash the beans using a vegetable masher. Finely chop the onion and red pepper, mince the garlic.

8. Add these to the large bowl along with the flour, spices, salt and lemon juice then stir together.Divide the mixture into 15 or 16 balls - I like using a mechanical ice cream scoop for this or just two tablespoons - onto the lined tray, bake for 15 minutes.

9. Remove and brush with some of the pomegranate glaze using a pastry brush.

10. Bake again for 5 minutes. Set aside until you've made the pilaf (or in the fridge overnight if you're making this a day ahead).Once the pilaf has been made, preheat your oven's grill/broiler at the highest setting and place the rack in the top third of the oven.

11. Brush the meatballs with more glaze and place under the grill/broiler.

12. Let them cook so that the glaze gets slightly bubbly (this only takes a few minutes) then remove from the oven, brush with the glaze (the last time!) and serve with the pilaf.Stir all the ingredients together in a small bowl.

13. Place the quinoa into a sieve and rinse well under cold running water.

14. Place into a pan with the water, bring to the boil then turn down to a simmer. Cover and leave to cook for 7 minutes. Turn off the heat and leave for at least 5 minutes or until you need it.As the quinoa cooks: Using the coarse side of a box grater, grate the cauliflower chunks into a rice like texture. Alternatively if you have a food processor you can place the cauliflower chunks into it and pulse until mealy. Set aside.In a large bowl combine the cranberries, chopped coriander and mint, lemon juice and salt.In a large frying pan, heat the olive oil.

15. Add the mealy cauliflower to the frying pan and stir over a high heat until softened and it looks slightly browned. You don't want to crowd the pan so if there's too much cauliflower for the pan then you may need to cook it in two batches.

16. Pour the cauliflower into the large bowl along with the cooked quinoa. Stir together well and cover with a tea towel and large plate to keep it warm for serving for about 10 minutes.


Nutrition Information:

Quickview
1609k Calories
99g Protein
51g Total Fat
195g Carbs
100% Health Score
Limit These
Calories
1609k
80%

Fat
51g
80%

  Saturated Fat
11g
70%

Carbohydrates
195g
65%

  Sugar
35g
39%

Cholesterol
237mg
79%

Sodium
365mg
16%

Get Enough Of These
Protein
99g
199%

Manganese
4mg
246%

Vitamin C
124mg
150%

Phosphorus
1499mg
150%

Zinc
21mg
141%

Magnesium
556mg
139%

Vitamin B6
2mg
125%

Fiber
30g
124%

Folate
488µg
122%

Iron
21mg
120%

Potassium
3596mg
103%

Vitamin B3
20mg
102%

Vitamin B12
5µg
97%

Selenium
67µg
96%

Copper
1mg
93%

Vitamin E
13mg
87%

Vitamin B2
1mg
76%

Vitamin B1
1mg
70%

Vitamin K
67µg
64%

Vitamin B5
4mg
47%

Calcium
400mg
40%

Vitamin A
1625IU
33%

Vitamin D
0.69µg
5%

covered percent of daily need
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