Rachael Ray's Vegetarian Meatballs with Red Sauce

    Thanks to frozen riced cauliflower and broccoli (or just good ol’ leftover veggies), meatless balls are possible in 30 minutes.
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    Spicy Meatless Meatballs with Fire-Roasted Red Sauce

    Recipe by Rachael Ray

    • 6 to 8 as a starter or 4 as an entréeServings

    Ingredients

    Meatballs

    • 3/4 cup skinned hazelnuts or sliced almonds

    • 4 cups (two 12-oz. bags) mixed frozen riced broccoli and cauliflower, thawed and drained; or 4 cups leftover cooked broccoli and/or cauliflower, blitzed in a food processor until finely chopped

    • Salt and pepper

    • 1 cup freshly grated Parmigiano-Reggiano

    • 1/2 to 2/3 cup plain dry breadcrumbs

    • 1 large egg, lightly beaten

    • 3 large cloves garlic, grated or finely chopped

    • 1 tbsp. fresh thyme, finely chopped, or 1 tsp. (1/3 palmful) dried thyme

    • 2 tsp. fresh lemon zest or 1/2 tsp. dried lemon zest

    • 1 tsp. (1/3 palmful) ground cumin

    • 1 tsp. (1/3 palmful) crushed red pepper

    • Cooking spray for spraying, or olive or canola oil for brushing

    Sauce

    • 2 tbsp. olive oil

    • 1 small onion, grated or finely chopped

    • Salt and pepper

    • Pinch of ground cinnamon

    • 1 can (about 14 oz.) crushed or diced fire-roasted tomatoes

    • 1 can (8 oz.) tomato sauce

    • Hot sauce (such as sriracha or Chipotle Tabasco)

    Preparation

    1. Preheat the oven to 425°. Line a large baking sheet with parchment paper.

    2. In a small skillet, toast the nuts over medium heat, stirring often, until lightly toasted, about 2 minutes. Transfer to a food processor. Pulse into finely ground crumbs, but not into a paste. (You should have about 1 cup.)

    3. Place the drained cooked broccoli and cauliflower in a bowl. Season with salt and pepper. Mix in the nuts, cheese, breadcrumbs, egg, garlic, thyme, lemon zest, cumin, and crushed red pepper. Roll the mixture into balls about the size of a large walnut. Arrange on the baking sheet; spray with cooking spray or lightly brush with oil. Roast the meatballs, turning once, until golden, 15 to 18 minutes.

    4. Meanwhile, in a large skillet, heat the oil, two turns of the pan, over medium-high. Add the onion. Season with salt and pepper. Add the cinnamon. Cook, stirring often, until the onion softens, 4 to 5 minutes. Add the crushed tomatoes and tomato sauce. Reduce heat. Let simmer until the sauce thickens, about 5 minutes. Before serving, add a little hot sauce to taste.

    5. Serve the meatless meatballs with the sauce for dipping or topping.