Veggie Meatballs Recipe (with Tikka Masala Sauce)
Serve these veggie balls with some rice and roasted veggies and you'll have a delicious lunch/dinner to enjoy.
Prep Time25 minutes mins
Cook Time30 minutes mins
Course: Main Course
Cuisine: Indian
Keyword: tikka masala, veggie-balls
Servings: 6
Author: Carlo Cao
For the veggie-balls
- 130 g quinoa raw
- 250 g cauliflower
- 2 onions
- 1 garlic clove
- 1 teaspoon garlic powder
- 1 tablespoon parsley
- 50 g chickpea flour
- 50 g almond flour
- 50 g all purpose flour
- 100 g bread crumbs
- salt and pepper to taste
- 2 tablespoon oil
- chickpea flour to coat
For the sauce
- 2 onions minced
- 4 garlic cloves minced
- 1 tablespoon ginger minced
- 1 ½ tablespoon garam masala powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 400 g tomato sauce
- 2 teaspoon sugar
- 2.5 dl 1 cup coconut milk
- 150 g silken tofu
For the veggie-balls
Place quinoa in a saucepan cover with water and boil for 15-20 min, then drain and rinse and place aside.
Steam cauliflower for 10 min, then place aside.
Place all the ingredients (except of chickpea flour to coat) in a food processor and process until the ingredients are combined (do not overmix, we want some pieces of cauliflower in there).
Wet your hands when forming the balls (so the mixture won’t stick to your hands). Coat the balls with chickpea flour and fry until golden.
For the sauce
Place onion, garlic and ginger in a saucepan with a little oil and brown for 5 minutes. Add in garam masala, cumin and turmeric and sauté for 1-2 minutes.
Pour tomato sauce in, add sugar and simmer for 15 min.
Add in silken tofu and coconut milk, simmer for another 5 min, then pour the mixture in a food-processor and process until creamy.
Serve immediately with the veggie balls.
Buon Appetito!