30 Minute Vegetarian Meatballs
Vegetarian Meatballs are extremely simple and adaptable! packed with spices, garlic, quinoa, brown rice, and cauliflower. Your future self will appreciate it if you save these in the freezer.
Even while I occasionally enjoy a nice meatball, today we’re talking about these tiny vegetarian meatballs that are packed with nourishment and were made in the style of (here is where it gets odd) spicy cauliflower burgers.
They contain cauliflower, brown rice, quinoa, panko, eggs, a generous amount of garlic, and various herbs and spices. They also don’t need hours of preparation. I’m done now! Because real food that reflects real life is where it’s at, these vegetarian meatballs are just plain, simple, SUPER YUM plant-based goodness that is made suitable for weeknight meals.
Vegetarian Meatballs Ingredients
- 3 cups of cauliflower florets or a 10–12 ounce container of cauliflower rice
- 1 and a half cups of cooked quinoa or brown rice (I use one 8.5-ounce package of a pre-cooked blend – see FAQs)
- Panko breadcrumbs in a cup
- 2 eggs
- 1-2 teaspoons of spices (cumin, paprika, or chili powder) to taste
- 1 teaspoon of salt and some olive oil to drizzle on top
- Rice and Cabbage: The oven should be at 400 degrees. Microwave the cauliflower rice following the package’s instructions. Repeat with the rice to make it warm and soft. Drain the cauliflower florets after boiling until tender.)
- Mix: In a food processor, pulse the quinoa and cauliflower until semi-smooth (see pictures for texture).Move blend to an enormous blending bowl and join in with any remaining fixings. Incorporate everything by stirring. Form small balls using approximately one heaping tablespoon per ball, which worked best for me.
- Cook: Brush liberally with olive oil and heat for 20 minutes. Serve with delicious bowls, salads, and sauces, or freeze it for later!
Calories Per Serving: 148
Total Fat 7.9g
Total Carbohydrate 15.7g
Dietary Fiber 2.1g
Vitamin A 25.8µg
Vitamin C 15.5mg