Ingredients
2 tbsp. canola oil, plus more for brushing
4 c. riced cauliflower (16-oz.)
1/2 medium yellow onion, finely chopped
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
1 1/2 c. panko breadcrumbs
2 large eggs, beaten
2 green onions, chopped, plus more for garnish
1 tbsp. canola oil
2 bell peppers, chopped
3 cloves garlic, minced
2 tbsp. cornstarch
1 1/2 c. low-sodium vegetable or chicken broth
1/4 c. low-sodium soy sauce
1/2 c. sweet chili sauce
2 tbsp. Sriracha
2 tbsp. rice vinegar
1/2 c. roasted peanuts
Crushed red pepper flakes, for serving
Preparation
Step 1Make the meatballs: Preheat oven to 400°. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add the riced cauliflower, onions, and garlic, and season with salt and pepper. Cook, stirring occasionally, until tender and light golden, about 7 minutes. Transfer cooked cauliflower mixture into a large bowl and let cool slightly. Wipe out skillet and set aside.Step 2Add panko, eggs, and green onion to cauliflower mixture and stir to combine. Season with salt and pepper.Step 3Line a rimmed baking sheet with parchment paper and brush with canola oil. Roll cauliflower mixture into 1" balls and arrange on baking sheet. Bake until golden, about 15 minutes.Step 4Make the sauce: In the same skillet, heat 1 tablespoon oil. Add bell peppers and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add cornstarch and stir to combine. Step 5Pour in chicken broth, soy sauce, sweet chili sauce, Sriracha, and vinegar and whisk until combined. Simmer for 1 to 2 minutes, until reduced slightly. Add cooked meatballs to skillet and toss to coat. Step 6Garnish with peanuts, more green onions, and red pepper flakes before serving serving.
Made it? Let us know how it went in the comment section below. And if you’re a fan, there’s a good chance you’ll love these kung pao potatoes too! 😉