Chimichurri Meatballs

Ingredients

OZO® Plant-Based Italian Style Meatballs, thawed	12 Oz.
For the Polenta
Large head cauliflower, roughly chopped	1 Cauliflower
Large yellow onion, roughly chopped (yield 1½ cups)	1 Onion
Olive oil	⅓ Cup
Kosher salt	2 Teaspoons
Ground black pepper	1 Teaspoon
Garlic cloves, peeled and smashed	4 Cloves
Vegetable broth	1½ -2 Cups
Nutritional yeast	3 Tablespoons
For the Chimichurri
Italian flat leaf parsley, packed	1 Cup
Fresh cilantro leaves, packed	1 Cup
Garlic cloves, peeled and smashed	3 Cloves
Lemon juice	2 Tablespoons
Red wine vinegar	1 Tablespoon
Kosher salt	1 Teaspoon
Ground black pepper	½ Teaspoon
Red pepper flakes	½ Teaspoon
Olive oil	½ Cup
For Garnish
Hazelnuts, toasted and chopped	½ Cup

Directions

Step 1

Add all chimichurri ingredients to a food processor or blender and blend until smooth. Adjust seasoning to taste, then place in a bowl and set aside.

Step 2

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

Step 3

Add cauliflower, onion, oil, salt, and pepper to a large mixing bowl. Toss to coat, then place in an even layer on the baking sheet.

Step 4

Bake cauliflower mixture for 20 minutes. Add garlic, stir, and bake for an additional 20-30 minutes, or until cauliflower is very soft.

Step 5

Add the roasted cauliflower, 1½ cups vegetable broth, and yeast to a food processor or blender and blend until smooth and creamy. Add more vegetable broth to thin if needed. Adjust seasoning to taste.

Step 6

Turn oven to 425°F. Place meatballs onto a lined or nonstick sheet pan and cook until they reach an internal temperature of 165°F, about 7-10 minutes.