Spicy Meat­less Meat­balls


Rachael Ray Every Day - - Recipe Index -


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)

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

■ 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.)

■ 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. ■ 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.

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

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