Vegetarian Buffalo Meatless Meatballs
Try these delicious, high protein, plant based buffalo meatless meatballs. Made with cannellini beans, quinoa, cauliflower, breadcrumbs and seasoning and smothered in your favorite buffalo sauce. These will be the perfect game day hit.
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.