Recipe by Rachael Ray
- 6 to 8 as a starter or 4 as an entréeServings
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
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)
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.