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Vegetarian meatballs with cauliflower, quinoa, and brown rice served on a ceramic plate

Vegetarian Meatballs with Cauliflower and Quinoa Rice

Vegetarian meatballs with cauliflower and quinoa rice are hearty, tender baked bites with a satisfying grain-based texture and savory seasoning. They are an easy meal component for adding to bowls, salads, or serving with sauces.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 or more servings)
Course: Dinner
Cuisine: American
Calories: 149
Ingredients Method Notes

Ingredients
  

  • a 10-12 oz bag of cauliflower rice or 3 cups cauliflower florets
  • 1 1/2 cups cooked quinoa and/or brown rice
  • 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
 

Preparation
  1. Preheat the oven to 400°F (204°C). Steam the cauliflower rice according to package directions in the microwave. If using cauliflower florets, boil them until tender and drain. Warm the cooked rice following the same approach so it is soft.
  2. Pulse the cauliflower and quinoa through a food processor until the mixture is semi-smooth. Transfer it to a large mixing bowl, add the remaining ingredients, and stir until combined.
  3. Shape the mixture into small balls using about one heaping tablespoon of mixture for each meatball.
Baking
  1. Brush the meatballs generously with olive oil and bake for 20 minutes.
Serving
  1. Serve the vegetarian meatballs with sauces, salads, bowls, or freeze for later.

Notes

This recipe was updated on 8/19/21 based on reader feedback. The earlier version used 3/4 cup oat flour, 3 cups brown rice, and 4 eggs.