These Spicy Vegetarian Cauliflower Meatballs in Spicy Butternut Squash Indian Spiced Sauce are inspired by my trip to Meat The Ball in Scottsdale. Those meatballs were so FORKING DELICIOUS I tried to make my own and I did a pretty good job at a copy cat recipe. This recipe makes around 22 two ounce meatballs. So that means it will make around 11 servings. Adjust the recipe to what you need. I always make meatballs in large batches and freeze extra for latter. The sauce might thicken when it gets cold so you might need to thin it down some after chilling.

Ingredients for around 11 servings

1 cauliflower – break down into florets

1 lb peeled potato – dice

1/2 large sweet onion – small dice

non stick canola spray or a very small amount of sprayed canola oil (I went with spray because I thought the oil might make the cauliflower too wet but I think both will work)

5 garlic cloves – ground to paste or microplane

1 serrano pepper – microplane, mince or slice paper thin on a mandolin

1 Tablespoon + 2 teaspoon ginger-root – grated

1 Tablespoon + 1 teaspoon gram masala

2 teaspoons ground coriander

2 teaspoons course sea salt

1 teaspoon ground black pepper

1/2 cup cashews – crushed

1/2 cup garbanzo bean flour

1 teaspoon baking powder

1 cup whole wheat panko bread crumbs

1 egg – slightly beaten

1 cup oats

1/4 cup fresh cilantro – leaves and only the tender stems

1 lb butternut squash – already cooked and cut into cubes

2 cups vegetable broth

1 cup coconut milk

1/2 teaspoon cumin

1 Tablespoon ginger root – fresh grated

1/4 teaspoon cinnamon

4 garlic cloves – ground to paste or microplane

1/2 teaspoon course sea salt

1/2 teaspoon chili powder

1 teaspoon gram masala

1/2 teaspoon paprika

1 serrano pepper – either mince, microplane or slice paper thin on a mandolin

Directions

Set oven to 350 degrees F.

Spray with non stick spray or oil baking sheet(s).

The cauliflower goes on a baking sheet in a single layer and gets sprays with canola.

The potato goes on a baking sheet and also gets sprayed with canola.

The onions go on a baking sheet and get sprayed with canola.

Put the cauliflower on the middle rack and the onions and potato on the lower rack.

Timing will differ depending on cut, pan oven and other things but in my oven the onions were down in 40 minutes and the potato and cauliflower were down in 45 minutes. (the onions and cauliflower did turn nicely browned). Put to the side and start the sauce if you want them down at the same time or continue and skip a paragraph.

In a sauce pot add the butternut squash cubes and vegetable stock. Turn the heat up to medium high and use a stick blender and blend everything up till smooth. Add the coconut milk, cumin, ginger, cinnamon, 4 cloves garlic, 1/2 teaspoon salt, chili powder, 1 teaspoon gram marsala, paprika and one serrano pepper. Bring to boil and reduce to simmer. Let it go around 10 minutes and occasionally stir.

In a large container add the cauliflower, onion and potato and use a stick blender to mix up a little but not a lot. You want it chunky. Add the remaining – garlic, serrano pepper, ginger, gram masala, coriander, salt, black pepper, garbanzo bean flour, cashews, baking powder, panko, egg, oats and cilantro. MIX WELL.

Use a Tablespoon and make balls that are around 2 ounces each and place on baking sheet(s). They go in a preheated 350 degree F oven for 15 minutes and then shut oven off and leave in another 5 minutes. Serve with sauce.

You and yours will be surprised! They really are flavorful and delicious with a good texture!

These are really delicious!