30 Minute Vegetarian Meatballs
Total Time
30 minutes
Prep Time
15 mins
Cook Time
15 mins
Rating
4.8 out of 5 stars
(108)
Ingredients
50+ meatballs; ~10 servings
- 10–12 oz bag of cauliflower rice or 3 cups cauliflower florets
- 1 1/2 cups cooked quinoa and/or brown rice (one 8.5-ounce package of a pre-cooked blend)
- 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
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Preparation
Chef’s notes
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.
These make for a great freezer meal! Just prepare the recipe as-is, freeze the meatballs in a freezer-safe bag or container, and rewarm them in the oven or in the microwave.
I used Seeds of Change pre-cooked garlic brown rice and quinoa for this recipe (1 packet = about 1.5 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.