Spaghetti and meatballs was always one of my favorite meals growing up. In fact I don’t know many people that don’t like it. It’s seriously the best kind of comfort food. A family favorite at one of those Sunday dinners or a side dish at a good Italian restaurant.
But a good pasta dinner doesn’t always have to involve heavy carbs and meats. Veggie “Meatballs” and veggie noodles work just as good with the right seasonings and method. And of course there is the sauce. Whether it’s a tomato sauce or cream based sauce, a pesto or olive oil and garlic with fresh herbs, the sauce is what brings it all together.
Pomi Organic Chopped Tomatoes worked perfectly with this dish. The sauce is light and fresh and I didn’t need to add any additional ingredients. It was just straight up garden fresh tomato goodness.
Pomi guarantees healthy and safe products that are 100% Italian and 100% sustainable from environmental, economical, ethical and social stand points. The tomatoes are 100% Italian, cultivated to respect the environment and the health of their consumers, while bringing a burst of flavor to each dish.
These Cauliflower “Meatballs” are baked crispy on the outside and soft and moist on the inside. The “meatiest meatball around! You would never even know they are meatless. I used panko breadcrumbs to bind these all together but gluten free breadcrumbs, oats or even cooked quinoa does the job to suit any type of diet. They can be made in advance and then frozen to be easily reheated into a quick easy meal.
6 cups riced cauliflower
1 1/4 cup yellow onion, finely chopped
1 teaspoon fresh garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups seasoned panko breadcrumbs (sub gluten-free breadcrumbs, oats or cooked quinoa)
1 cup fresh parsley roughly chopped
1/2 cup grated parmesan cheese
Olive oil and olive oil spray for cooking
Preheat oven to 400 F. In a large skillet on the stove top add 1-2 tablespoons olive oil and heat on medium high heat until hot but not smoking. Add the riced cauliflower and cook stirring often until tender. About 8-10 minutes. Remove from heat and let cool completely. Once the cooked cauliflower rice is cooled add to a large bowl along with the remaining ingredients. Combine well. Line a sheet pan with parchment paper. Gently roll cauliflower mixture between your hands into 2 inch balls and place onto baking sheet at least 1 inch apart. Spray the tops with olive oil spray, Bake in oven for 25- 30 minutes until tops of the meatballs are golden brown. Serve with veggie noodles, pasta, with a salad or just as a snack. Makes 14-16 meatballs.