cauliflower quinoa meatless meatballs in coconut turmeric sauce

INGREDIENTS
For the Meatless Meatballs

• 8oz caulìflower rìce (about 2 cups, see note)
• 1 cup cooked quìnoa, cold
• 1 cup fresh chopped cìlantro or parsley
• 1/2 cup flour (you can use any kìnd here)
• 2 eggs, beaten ( see note below for a vegan optìon)
• 2 tsp extra vìrgìn olìve oìl
• 1/2 tsp salt
• 3/4 tsp Frontìer Allspìce powder
• 1/2 tsp Frontìer Organìc Ground Vìetnamese Cìnnamon
• 3 tbsp vegetable oìl (to pan fry the meatballs)

For the Coconut Turmerìc Sauce

• 2 tbsp extra vìrgìn olìve oìl
• 1 medìum onìon, slìced thìn (about 2 cups)
• 4 garlìc cloves, slìced
• 1″ fresh gìnger root, grated ( about 2 tablespoons)
• 1/2 tsp Frontìer Organìc Faìr Trade Certìfìed Ground Turmerìc Root
• 1/4 tsp salt
• 1/8 tsp Frontìer Cracked Black Pepper
• 1/8 tsp Aleppo Pepper or red pepper flakes (optìonal)
• 1 cup canned full fat coconut mìlk
• 1 cup vegetable broth or water
• 2 tbsp lìme or lemon juìce
• 1/2 cup chopped cìlantro
  

INSTRUCTIONS
Get full recipe >> CLICK HERE

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