Cauliflower & Quinoa Meatballs
Incredibly easy vegetarian meatballs! Perfect for dinner or stock in your freezer to make weeknight meals in a breeze.
Recipe - 522 - Montebello
Cauliflower & Quinoa Meatballs
Prep Time10 Minutes
Servings10
Cook Time20 Minutes
Ingredients
10–12 oz bag of cauliflower rice
1 1/2 cups cooked quinoa
1 cup panko breadcrumbs
2 eggs
1–2 teaspoons chili powder, to taste
1–2 teaspoons paprika, to taste
1–2 teaspoons cumin, to taste
1 teaspoon salt
olive oil to brush over the top
Directions
- Steam the cauliflower rice and cook the quinoa.
- Pulse the cauliflower and quinoa in a food processor, transfer mixture to a bowl and combine with all the other ingredients.
- Mix and scoop into small balls.
- Brush with olive oil and bake in the oven for 20 minutes at 400 F.
10 minutes
Prep Time
20 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Sun Harvest Riced Cauliflower, Gluten Free, Organic - 4 Each
$8.99$2.25 each
Sun Harvest Quinoa, Organic, 100% Whole Grain, White - 16 Ounce
$5.49$0.34/oz
First Street Panko, Crispy Bread Crumbs - 8 Ounce
$1.99$0.25/oz
First Street Eggs, Cage Free, Large - 12 Each
$3.99 was $4.99$0.33 each
First Street Chili Powder - 3.1 Ounce
$2.99$0.96/oz
First Street Paprika, Ground - 3 Ounce
$3.49$1.16/oz
First Street Cumin, Ground - 2.4 Ounce
$2.99$1.25/oz
First Street Salt - 26 Ounce
$0.89$0.03/oz
First Street Olive Oil, Extra Virgin, Imported - 16.9 Fluid ounce
$9.99$0.59/fl oz
Directions
- Steam the cauliflower rice and cook the quinoa.
- Pulse the cauliflower and quinoa in a food processor, transfer mixture to a bowl and combine with all the other ingredients.
- Mix and scoop into small balls.
- Brush with olive oil and bake in the oven for 20 minutes at 400 F.