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Vegetarian meatballs with cauliflower and brown rice served with tomato sauce on a ceramic plate

Vegetarian Meatballs with Cauliflower and Brown Rice

Vegetarian Meatballs with Cauliflower and Brown Rice are tender, hearty baked meatballs with a lightly crisp exterior and savory flavor. They are an easy vegetable-forward option for weeknight meals, bowls, salads, or sauce-based dinners.
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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
  

  • 10-12 oz cauliflower rice or 3 cups cauliflower florets
  • 1 1/2 cups cooked quinoa and/or brown rice (or 1 8.5-ounce (241 g) package of pre-cooked blend)
  • 1 cup panko breadcrumbs
  • 2 eggs
  • 1-2 teaspoons spices to taste (chili powder, paprika, and/or cumin)
  • 1 teaspoon salt
  • olive oil, for brushing

Method
 

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

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.