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Plate of baked vegetarian meatballs with cauliflower rice and brown rice

Vegetarian Meatballs with Cauliflower and Brown Rice

Vegetarian Meatballs with Cauliflower and Brown Rice are a hearty baked dish with a soft, cohesive texture and savory flavor. They are an easy option for adding a versatile plant-based centerpiece to meals.
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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
  • 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, for brushing 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. Warm the rice using the same method so it becomes soft. If using cauliflower florets, boil them until tender and drain well.
  2. Pulse the cauliflower and quinoa through a food processor until the mixture is semi-smooth. Transfer it to a large mixing bowl and add the remaining ingredients. 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.
Serving
  1. Serve with sauces, salads, bowls, or freeze for later use.

Notes

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