Buffalo Quinoa Balls for March Madness
I always feel left out when everyone is SOOOOOOO excited for wings on game day. Growing up when I used to eat meat, I loved wings. But after my dad yelled at me for "leaving all the meat on the bone" - Italian Meat-Eating Dad, I realized I really only liked them for the flavoring (HOT SAWSSS).
Last weekend Bry and I had a bunch of friends over for March Madness and I decided it was time that the vegetarians had fun too! Actually, this is the real way this went down:
Bry - I'm making wings. What are you making?
Me - I'm making my famous go-to quinoa-avo-kale salad.
Bry - I don't know if that's really game food...
Me - speechless (thinking - HOW RUDE I'M SO OFFENDED YOU SHOULD LOVE ME FOR WHO I AM AND I AM A QUINOA-KALE EATING MACHINE)
Bry - Ya know?!
Me - Yeah that's true. Buff quinoa balls might be better for the game.
So an hour later and with quinoa ALL over the kitchen, my balls were made. All I will say is, at the end of the game, there were a few wings left in the crockpot and ZERO quinoa balls left on the platter. Note - the boys loved them too.
- 4 tablespoons melted vegan butter or ghee
- 4 tablespoon olive oil
- 1/2 cup Frank's RedHot
- 4 cups cooked quinoa
- 1 cup gluten-free bread crumbs
- 2 cups mashed pinto beans
- 2 eggs
- 1 teaspoon sea salt
- 2 teaspoons black pepper
- 6 tablespoons coconut oil
- Cook your quinoa.
- Blend or mash pinto beans (I blended mine in my NutriBullet)
- Mix together buffalo sauce ingredients. Set aside.
- Mix quinoa ball ingredients. Add in 4 tablespoons of the buffalo sauce.
- Form into balls (roll tightly. I used a tablespoon to make the first few balls and then made the rest to be around the same size. I also experimented with making some bigger and smaller).
- Heat cast-iron skillet or large pan over medium to medium high heat. Add balls and cook, turning with spatula until they start to brown on all sides. Remove balls to a plate. Then gently dip each ball into the remaining buffalo sauce.
- Serving size - I was cooking for about 15 people. This made a large platter (my guess is close to 60 balls).
- I used both a cast iron skillet and a large pan at the same time because I was making so many. For the skillet, I had to lower the heat to medium and make sure there was enough oil so the balls didn't stick. For the pan I had the heat on medium-high.
- Make sure the balls aren't too close in the pan/skillet so you have room to turn them.
- Watch the balls closely to avoid burning. I burnt some by accident and some on purpose. I like when they have a little burn/crisp to them.
- Add more coconut oil to the pans in between batches if needed.
- If you run out of buffalo sauce, just whip up some more. I ended up needing a little more at the end so I cut the recipe in half.
- Feel free to make a blue cheese (or non-blue cheese) dressing for dipping on the side! A lot of people were using the blue cheese that we served with the wings.