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Vegetarian Meatballs in a pan with a wooden spoon.

30 Minute Vegetarian Meatballs


  • Author: Pinch of Yum
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 50+ meatballs (so, like, 10 or more servings) 1x

Description

30 Minute Vegetarian Meatballs – cauliflower, quinoa, brown rice, garlic, and spices. SUPER versatile – recipe makes a huge batch so you can stockpile them in your freezer for easy meals later!


Scale

Ingredients

  • 3 cups cauliflower florets (roughly 1 head of cauliflower)
  • 3 cups cooked quinoa and/or brown rice (see notes)
  • 3/4 cups of a “dry ingredient” like oat flour, almond meal, breadcrumbs, etc.
  • 4 eggs
  • 1 heaping tablespoon spices (chili powder, paprika, and/or cumin will work)
  • 2 teaspoons salt
  • enough olive oil to cover the bottom of a frying pan with a thin coating

Instructions

  1. Cauliflower: Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till fork-tender. Drain well.
  2. Mix: Pulse the quinoa and cauliflower through a food processor until semi-smooth (see pictures for texture). Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball was best for me).
  3. Cook: Heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for a few minutes on each side – they will need to be gently turned every so often to get browned all the way around. Serve with yummy sauces, salads, bowls, or freeze for later!

Notes

I used Seeds of Change pre-cooked garlic brown rice and quinoa for this recipe (2 packets = about 3 cups). Since this has garlic flavor already in the mix, if you are using your own pre-cooked quinoa and/or brown rice, make sure to add some minced garlic or garlic powder.

If the mixture doesn’t stick together in a ball when gently pressed, add about 1/3 of the mixture back into the food processor and pulse until it’s more the consistency of hummus. That should help it hold together. If that still isn’t enough, just add a little more of your “dry ingredient” till you get a consistency that you can gently roll between your hands to form ball shapes.

Nutrition facts are for 1/12th of this recipe, so just take your total # of meatballs and divide them into 12 servings – the exact number of meatballs per serving depends on how big you make the meatballs.

  • Category: Dinner
  • Cuisine: American

Keywords: vegetarian meatballs, cauliflower meatballs, meatless meatballs