Vegetarian Meatballs
These simple vegetarian meatballs are packed with flavour from cauliflower, quinoa or brown rice, and spices. They are quick to prepare, taking only 30 minutes from start to finish. The recipe yields a generous batch, ideal for stocking your freezer to use in various dishes. They are a fantastic, protein-rich option for dinners, salads, or bowls.
Ingredients
- a 10-12 oz bag of cauliflower rice or 3 cups cauliflower florets
- 1 1/2 cups cooked quinoa and/or brown rice (I use one 8.5-ounce package of a pre-cooked blend – see FAQs)
- 1 cup panko breadcrumbs
- 2 eggs
- 1-2 teaspoons spices to taste (chili powder, paprika, and/or cumin will work)
- 1 teaspoon salt
- olive oil to brush over the top
Method
- Preheat your oven to 400 degrees. Steam the cauliflower rice following the packet instructions in your microwave. Warm the cooked quinoa or brown rice until it is soft.
- Place the cauliflower and quinoa into a food processor and pulse them until the texture is semi-smooth. Move this mixture to a large bowl and add the panko, eggs, 1-2 teaspoons of your chosen spices, and 1 teaspoon of salt. Mix thoroughly. Form the mixture into small balls using roughly one heaping tablespoon for each.
- Brush the meatballs generously with olive oil. Bake them in the oven for 20 minutes. Once cooked, you can serve them immediately with sauces or salads, or freeze them for future meals.
Nutrition (per serving)
Sodium345 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorPinch of Yum
