These vegetarian meatballs are hearty, flavorful, and surprisingly easy to make. They’re loaded with cauliflower, quinoa, brown rice, garlic, and spices—all blended into the perfect plant-based bite. Ideal for meal prep, these meatballs are freezer-friendly and quick to reheat.
Serve them with marinara and pasta, toss them into grain bowls, or enjoy them as a snack on their own. Whether you’re vegetarian or just cutting back on meat, these meatballs are a satisfying, nutritious option you’ll turn to again and again.
30 Minute Vegetarian Meatballs
These vegetarian meatballs are hearty, flavorful, and surprisingly easy to make. They’re loaded with cauliflower, quinoa, brown rice, garlic, and spices—all blended into the perfect plant-based bite. Ideal for meal prep, these meatballs are freezer-friendly and quick to reheat.
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
Instructions
- Cauliflower and Rice: Preheat the oven to 400 degrees. Steam the cauliflower rice according to package directions in the microwave. Do the same for the rice so it’s warm and soft. (If using cauliflower florets, boil until tender and drain.)
- Mix: Pulse the cauliflower and quinoa 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).
- Cook: Brush generously with olive oil and bake for 20 minutes. Serve with yummy sauces, salads, bowls, or freeze for later!
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