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Chimichurri Meatballs

15 minutes
45-60 minutes


OZO® Plant-Based Italian Style Meatballs 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


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 375°F. Place meatballs onto a lined or nonstick sheet pan and cook until they reach an internal temperature of 165°F, about 15-20 minutes.

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