These cauliflower sweet potato meatballs are dairy free, made in your food processor and are covered in sweet and salty teriyaki sauce.
Author:The Almond Eater
Prep Time:45 mins
Cook Time:20 mins
Total Time:1 hr 5 mins
Yield:24 meatballs 1x
for the meatballs:
2 roasted sweet potatoes
4 cups cooked cauliflower
1 garlic clove
1 cup breadcrumbs*
3 tbsp flour of choice
for the sauce:
1/4 cup tamari sauce, or soy sauce
1/4 cup water
2 tbsp maple syrup
2 tbsp cane sugar
1/4 tsp fresh ginger
1/2 tsp garlic powder
1 tbsp flour of choice
Pinch of salt and pepper
Start by making the sauce: simply whisk all ingredients together in a bowl then set aside.
Place the cooked sweet potatoes and cauliflower, along with the garlic, into your food processor and pulse until combined. You may need to do this in batches.
Pour mixture out into a bowl and stir in the breadcrumbs and flour by hand.
Use your hands to form mixture into “meatballs”.
Heat a small amount of oil (I used olive oil) into a large nonstick skillet and add meatballs a few at a time, cooking over medium-high heat until all sides are golden and crispy on the edges. Repeat this process until all the meatball mix is gone.
Before serving, pour some of the teriyaki sauce over top of the meatballs.
*use gluten free breadcrumbs to keep these GF
**serving size varies depending on the size of the meatballs