Quinoa and Cashew Meatballs with Zoodles
This is a very versatile recipe because meatballs leave a lot of options for meals. You can serve them over zoodles, with brown rice spaghetti, in a wrap, on a salad, whatever! Then you have the sauce choices...go with pesto, vegan alfredo, or your basic basil tomato sauce. They make great leftovers too!
Nut Free Option: substitute sunflower seeds, or cauliflower
Time: 30 minutes
1 CUP RAW CASHEWS
1 T LEMON JUICE
1 T SEA SALT
1 T EXTRA-VIRGIN OLIVE OIL
1 T ROSEMARY
½ T ONION POWDER
1 CUP COOKED QUINOA
CASHEW RICOTTA ABOVE
2 CLOVES GARLIC
½ CUP FRESH BASIL
½ CUP PARSLEY
½ -1 CUP ALMOND FLOUR
1 T ARROWROOT POWDER OR CORNSTARCH
BLACK PEPPER TO TASTE
Preheat oven to 350 degrees and spray a cookie sheet with coconut oil spray.
In a food processor, make the cashew ricotta. Process for 2-3 minutes until well combined.
Scrape sides, and add the remaining ingredients. Process until combined.
Roll into small balls, and bake for 10 minutes. Flip, and bake for an additional 5 minutes or until meatballs become golden brown.
Serve over zoodles or brown rice pasta with your favorite jarred sauce (but be mindful of organic, no sugar added and low sodium varieties). Feel free to garnish with fresh basil, dried oregano, red pepper flakes, or nutritional yeast.