Name: MFTN - Shiitake Meatballs
Ingredients: 4 cups Riced Cauliflower (A 12-14oz bag of frozen riced cauliflower would work instead of fresh); 3.5 cups Shiitake Mushroom (Finely chopped ); 1 Cup Water; 15 oz Black Beans (= 1 can rinsed and drained); 1/2 cup Quinoa (Uncooked); 1/2 cup Extra Virgin Olive Oil; 1/2 cup Pecan (halves); 1/2 cup Nutritional Yeast; 1 Shallot (Finely Chopped); 1 large Egg; 3 cloves Garlic (finely chopped); 2 tbspn Parsley (Chopped ); 2 tsp Black Pepper; 2 tsp Salt; 1/2 tsp Fennel (Ground)

Vegetarian eating often takes a “bad rap.” It is either viewed as bland or lacking sustenance. We’re confident that this recipe will do wonders in dispelling those claims. Packed with nutrients, and all the flavor, we’re confident that even the pickiest of eaters will give these meatballs two thumbs up

MEAL TIMING

Anytime

COURSE

Main

DIFFICULITY

Easy

EQUIPMENT

Food Processor

These shiitake meatballs are deceptively addicting. With an ingredient list that might leave some scratching their head, this nutrient packed addition has been a fan favorite whenever made at gatherings. However, it’s also chock-full of nutrients. Looking for an iron boost? Give these a go! Looking for protein? How you doin!? Go for it! How about fiber? You bet! Antioxidants? Absolutely! Flavor? Do you even have to ask! Let’s cook! Bring on the Shiitake Meatballs

LET’S COOK

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MFTN - Shiitake Meatballs

Course: Appetizer, entree, Main Course

Cuisine: Italian, vegetarian

Keyword: italian, vegetarian

Yield:

Calories: 85kcal

Equipment

food processor

Materials

4 cups Riced Cauliflower A 12-14oz bag of frozen riced cauliflower would work instead of fresh
3.5 cups Shiitake Mushroom Finely chopped
1 Cup Water
15 oz Black Beans = 1 can rinsed and drained
1/2 cup Quinoa Uncooked
1/2 cup Extra Virgin Olive Oil
1/2 cup Pecan halves
1/2 cup Nutritional Yeast
1 Shallot Finely Chopped
1 large Egg
3 cloves Garlic finely chopped
2 tbspn Parsley Chopped
2 tsp Black Pepper
2 tsp Salt
1/2 tsp Fennel Ground

Instructions

Preheat oven to 425 degrees F. Prepare baking sheet by lining with aluminum foil, and set aside.
Add quinoa, water and 1/2 teaspoon of salt to a sauce pan and bring to boil over high heat. When the contents begin to boil cover, and reduce heat to medium-low. Cook undisturbed for roughly 10 minutes or until water is absorbed. Fluff quinoa using a fork, transfer to a bowl and set aside.

It's time to cook the cauliflower

Let's prep the cauliflower while the quinoa cooks. In a large bowl, add riced cauliflower, and add t teaspoon of salt, and 2 tablespoons of olive oil. Mix thoroughly and transfer to foil lined baking sheet. Bake for roughly 25 minutes. Stir halfway through. Remove from Oven and set aside

Let's prep the mushroom

Let's make the mushrooms sing. The best time to do it is while the cauliflower bakes. Over medium-high flame/heat, add 2 tablespoons of olive oil in a large skillet. Add mushrooms and cook for roughly five minutes undistibured. Stir and continue to cook for approximately 5 minutes. Add garlic, chopped shallot, garlic, 1/2 tsp salt, and cook for roughly 2 minutes Take care to stir. Remove from heat and set aside .

Let's make meatballs!

Line a cookie sheet with parchment paper and set aside
You're almost there! While mushrooms, and caiuliflower cool let's finish off our meatball ingredients by pulling out the food processor. Add pecans to the processor and pulse 5 or 6 times or until finely chopped. Transfer pecans to a larger bowl. Everything will ultimately go in this bowl. Add black beans to food processor and pulse until beans resemble paste. Transfer to large bowl. Our last addition to the food processor = the mushroom mixture. Pulse 5 or 6 times until finely chopped. Transfer to the large bowl
It's time to combine all of these goodies and add a little more flavor. Add cooked riced cauliflower, nutritional yeast, parsley, egg , cooked quinoa, pepper, and 1 teaspoon of salt. Stir until well combined.
Using a tablespoon , 1tbspn cookie scoop scoop out one serving of the mixture and roll into well formed "meatballs" and transfer balls to parchment paper.Repeat If you're using 1tbspn this recipe would make a significant number of meatballs. You'll undoubtedly have to cook these in batches due to the quantity.
Heat 2tbspn of extra virgin olive oil in a large skillet over medium heat. Add meatballs and cook ofr roughly 5 minutes. Take care to turn occasionally so that they cook evenly. Transfer to platter and enjoy