These vegetarian meatballs are incredibly easy to make. People like the way they’re crispy on the outside, tender on the inside and so satisfying to eat with hands. And especially they’re vegetarian! It is packed with cauliflower, quinoa, brown rice, garlic, and spices- all tasty vegetables are there.
Meatballs are also super versatile—you can serve them as an appetizer or even use them in soups or casseroles. So since it’s wintertime and there’s nothing better than sitting by a fire with these little guys (and carbs) going why not make your own?
Ingredients:
- 3 large cauliflower florets
- 1 cup quinoa
- 2 cups brown rice
- 3 cloves garlic, minced or pressed through a garlic press (I used my fingers)
- 1 teaspoon dried basil leaves (or fresh if you have it) and oregano, rosemary, red pepper flakes, and salt to taste.
How to make veggie meatballs?
In a food processor or blender, mix the following ingredients:
- 2 cups of dry quinoa (or brown rice), 1 cup of yellow onion, 1 clove of garlic, 1/2 cup of parsley stems and leaves (or other chopped herbs), and 2 eggs.
- Process until smooth. Transfer mixture to a large bowl; add flaked salt and black pepper to taste.
- Stir in grated cheese at this point if desired; set aside for later use.
Pile up these in your freezer and your future self will thank you!
Tip for making veggie meatballs:
Use vegetable oil instead of butter when cooking them so they won’t stick together too much but still keep their shape once cooked through.
To Sum Up
I hope you’re enjoying these vegetarian meatballs! These are the easiest way to get your protein, carbs, and veggies in one dish. Add them to pasta or serve them as an appetizer at your next party. You can also use fresh vegetables like spinach or bell pepper instead of frozen ones if they’re not available in the season where you live.
Also Try: Makeover Your Meatballs: Spicy Turkey Mince Chili Black Beans Recipe
