Vegetable Meatballs (Cauliflower and Quinoa)

These vegetarian meatballs are incredibly easy and super versatile. Packed with cauliflower, quinoa, brown rice, garlic and spices. Stockpile these in your freezer and your vegetarian pals will thank you.

1 (10-12 oz) bag cauliflower rice or 3 cups cauliflower florets
1½ cups quinoa and/or brown rice, cooked
1 cup panko breadcrumbs
2 eggs
1-2 tsp. spices to taste, such as chili powder, paprika and/or cumin
1 tsp. sea salt
olive oil, to brush over the top

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

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.)

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).

Brush generously with olive oil and bake for 20 minutes. Serve with yummy sauces, salads, bowls, or freeze for later!

Makes 50+ meatballs or 10 or more servings.