Cauliflower Meatballs Recipe
Category: Appetizer
Servings: 35 meatballs
These cauliflower meatballs offer a light, yet delicious twist on traditional meatballs, making them the perfect dish for a hearty appetizer. Packed with cauliflower and potatoes, combined with fresh herbs and a creamy dip, these crispy bites are bound to impress at your next gathering or family meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower | 650g |
| Potatoes | 150g |
| Eggs | 3 |
| Grana Padano DOP (cheese) | 50g |
| Fresh Thyme | 4 sprigs |
| Salt | to taste |
| Black Pepper | to taste |
| Bread Crumbs (Panko) | 130g |
| Peanut Oil (for frying) | 700g |
| Sour Cream | 250g |
| Chives | 5 sprigs |
Instructions:
-
Prepare the Potato:
- Begin by rinsing the potato thoroughly, then cook it until tender, which will take about 30-40 minutes depending on its size. To save time, use a pressure cooker if preferred.
-
Clean the Cauliflower:
- While the potato is cooking, prepare the cauliflower. Remove the outer leaves and the stem, then divide the florets further using your hands to create smaller, bite-sized pieces.
-
Cook the Cauliflower:
- Bring a pot of water to a boil, and add the cauliflower florets. Cook for about 10 minutes or until the cauliflower is soft but still firm enough to hold together.
-
Mash the Cauliflower:
- Once cooked, drain the cauliflower and allow it to cool slightly. Transfer the florets into the bowl of a food processor or blender and pulse until finely chopped. After blending, transfer it to a large mixing bowl.
-
Mash the Potato:
- Once the potato is fully cooked, drain it and use a potato masher or a fork to mash it into a smooth consistency. You can leave the skin on if using a potato masher, or peel it if preferred. Add the mashed potato to the cauliflower mixture.
-
Add Seasonings and Cheese:
- Stir in the leaves from the thyme, Grana Padano cheese, salt, and black pepper. Mix everything together until well incorporated.
-
Form the Meatballs:
- Take about 25g of the mixture and roll it into small balls. Continue forming the remaining mixture into meatballs until you have approximately 35 pieces.
-
Bread the Meatballs:
- In one bowl, whisk the remaining eggs. In another bowl, place the breadcrumbs. Dip each meatball into the egg, ensuring it is fully coated, then roll it in the breadcrumbs until evenly covered. Arrange the breaded meatballs on a separate tray.
-
Fry the Meatballs:
- In a deep pan, heat the peanut oil over medium-high heat until it reaches 170°C (340°F), measured with a cooking thermometer. Fry the meatballs in batches, placing only a few at a time in the hot oil. Fry for a few minutes, turning occasionally, until they become golden brown and crispy. Remove the cooked meatballs from the oil with a slotted spoon and set them aside on paper towels to drain any excess oil. Repeat until all the meatballs are fried.
-
Make the Chive Sour Cream Sauce:
- Finely chop the chives and add them to a bowl with the sour cream. Season with a pinch of black pepper and stir well to combine.
-
Serve:
- Serve the crispy cauliflower meatballs hot, alongside the creamy chive sour cream dip for a perfect appetizer!
These cauliflower meatballs are incredibly versatile and can be served as a light snack, a flavorful appetizer, or even as a main course paired with a salad or fresh vegetables. Enjoy these crunchy delights with the tangy sour cream dip, which adds the perfect creamy balance to the dish.
