These vegetarian meatballs are a breeze to make and incredibly versatile! They’re loaded with nutritious ingredients like cauliflower, quinoa, brown rice, garlic, and a mix of spices. Make a big batch and freeze some for later—you’ll be thanking yourself!
Ingredients:
- 10-12 oz of cauliflower rice or 3 cups of cauliflower florets
- 1 1/2 cups of cooked quinoa and/or brown rice (an 8.5-ounce package of a pre-cooked blend works great)
- 1 cup of panko breadcrumbs
- 2 eggs
- 1-2 teaspoons of spices (chili powder, paprika, and/or cumin are perfect)
- 1 teaspoon of salt
- Olive oil for brushing
Instructions:
- Prepare the Ingredients: Preheat your oven to 400 degrees. If you’re using cauliflower rice, steam it in the microwave as per the package instructions. Do the same with the rice to make sure it’s warm and soft. If using cauliflower florets, boil them until tender and then drain.
- Mix: Use a food processor to pulse the cauliflower and quinoa until it’s semi-smooth. Check out the texture in the pictures to get it just right. Transfer this mixture to a large mixing bowl and add the breadcrumbs, eggs, spices, and salt. Stir everything together until well combined.
- Shape and Cook: Roll the mixture into small balls, using about one heaping tablespoon per ball. Place them on a baking sheet, brush generously with olive oil, and bake for 20 minutes.
- Serve or Store: Enjoy your meatballs with your favorite sauces, in salads, or as part of a hearty bowl. Or let them cool and pop them in the freezer for a quick meal another day.
These meatballs are not only tasty but also a great meatless option that doesn’t skimp on flavor or texture. Enjoy making them as much as you’ll enjoy eating them!
