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If the batter is too dry, add a little water or oil. Transfer mixture to a large mixing bowl and combine with all other ingredients. "Polpette di ricotta al sugo", as these are known in Italian, are meatless balls made out of ricotta cheese and homemade bread crumbs. Stir until everything is incorporated. Mix: Pulse the quinoa and cauliflower through a food processor until semi-smooth (see pictures for texture). Add meatless meatballs and cook for 25 minutes. Add the stewed tomatoes and wait until the goulash bubbles. Finish the goulash with agave, salt and pepper and garnish with parsley. Note: Can be served with mashed potatoes to make a delicious entrée. Drain well. 8. The soft balls are then simmered in a simple homemade tomato sauce. I like to serve these with a side of greens, such as broccoli rabe. Think meatballs, but without the meat! If the batter is too wet to mold, add more of the dry ingredient. 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