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Rachael Ray's Vegetarian Meatballs with Red Sauce

Rachael Ray
  • minutes
  • Serves 6 to 8

INGREDIENTS

3

large cloves Garlic

1

Onion, small

4 cups

Riced broccoli and cauliflower, mixed frozen

1 tbsp

Thyme, fresh

1 can

Tomatoes, fire-roasted

1

Egg, large

1

Hot sauce

1 can

Tomato sauce

1 pinch

Cinnamon, ground

2

Salt and pepper

1

Cooking spray

2 tbsp

Olive oil

3/4 cup

Hazelnuts or sliced almonds

1/2 cup

Breadcrumbs, plain dry

1 cup

Parmigiano-reggiano

2 tsp

Fresh lemon zest or 1/2 tsp. dried lemon zest

1 tsp. (1/3 palmful) crushed red pepper