If you are looking for the ultimate appetizer, look no further. Try these vegetarian buffalo meatless meatballs. Made with cannellini beans, quinoa and cauliflower, and smothered in buffalo sauce. These are high protein and good for you. Can be made gluten free and vegan. Dip it in your favorite ranch or blue cheese. Perfect for game day or when you want an awesome appetizer to wow your family and friends!
Tips For Making Meatballs
Quinoa
The easiest way to cook your quinoa is taking 1/2 cup dry quinoa to 1 cup water or stock. Bring it to a simmer on the stove and cover for 7-10 minutes until fluffy and the water has absorbed. Fluff with fork and set aside.
Cauliflower
I like to steam my cauliflower in the Instant Pot. Fill your IP with 1 cup of water and place in your steamer basket or trivet.
Cut your cauliflower by removing the stem and leaves. Place the florets in your basket. Steam by cooking manual for 5 minutes and quick release.
Take 1 cup of cooked cauliflower and mash. I like to take the remaining cauliflower and mashing it with some plant based butter, salt, pepper and a little almond milk and making cauliflower mash. This also goes great with your vegetarian buffalo meatless meatballs.
Cannellini Beans
Drain your cannellini beans from the can leaving about 1 tbsp of the oil. This will emulate an egg for binder. Mash well. I like using the back of a wooden spoon or a pestle.
Breadcrumbs
You can use any for this, panko or regular. I like using Schars Gluten Free Breadcrumbs
Preparation
When your are mixing your “meatballs” it should form a thick moldable consistency. If not you can add more breadcrumbs till it does. Mold large 2 inch meatballs or smaller 1 inch meatballs if you are making them to serve more people.
I like using my air fryer to cook the meatballs and using the oven to finish them.
If using an air fryer, set temp to 400 degrees. Place your meatballs in the basket. They can touch but cannot overlap. Do this as many times you need to do until all your meatballs are done depending on the size of your basket.
If you are using your oven for everything. Preheat your oven to 400 degrees. Bake your meatballs for 20-25 minutes or until browned.
Take your butter, or plant based butter and melt in a small sauce pan or microwave. Add in your favorite buffalo sauce. Mix and add your cooked meatballs to it. Coat the meatballs in the sauce.
When your meatballs are coated place them back on the sheet pan and put them in the oven for another 5 minutes.
Remove and plate them. Using a basting brush you can coat them with the remaining buffalo sauce and garnish with your chopped green onions.
Serve with your favorite ranch or blue cheese dressing. I love Daiyas Vegan Blue Cheese Dressing.
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Vegetarian Buffalo Meatless Meatballs
Equipment
- Air Fryer
Ingredients
- 1 Can Cannellini Beans Mashed + 1 Tbsp oil from can
- 1 Cup Cooked Quinoa
- 1 Cup Cauliflower Mashed
- 1 Cup Breadcrumbs I used GF Breadcrumbs
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tsp Salt and Pepper
- 3 Tbsp Butter I used Miyoko Plant Based Butter
- ½ Cup Buffalo Sauce I used Franks
- 1/2 Cup Green Onions Chopped For Garnish
- 1 Cup Blue Cheese or Ranch For dipping
Instructions
- Cook quinoa according to package.
- Steam cauliflower. Mash 1 Cup.
- In a large bowl add 1 can of cannellini beans with 1 tbsp oil from can. Mash well.
- Add the rest of ingredients. Mix together well. Should be a thick moldable consistency.
- Roll into 2 inch balls. Should make 18 large balls or 24 small.
- Preheat oven to 400.
- Air fryer at 400 for 15 minutes in batches not crowding the pan until they are all done.
- Melt butter in microwave safe container and add to Buffalo sauce. Mix.
- Coat the meatballs in buffalo sauce when done. Add them back to the oven or air fryer for another 5 minutes. remove from oven.
- Sprinkle with green onions and serve with blue cheese or ranch.