How do I get my cauliflower quinoa meatballs to hold together?

The combination of riced cauliflower, cooked quinoa, and gluten-free panko, along with vegan egg replacers, helps bind these meatballs firmly when baked.

Can I make these Herbed Cauliflower Quinoa Meatballs gluten-free?

Yes, this recipe specifically uses gluten-free panko and is naturally gluten-free, making it suitable for those avoiding gluten.

What kind of sauce pairs well with these cauliflower quinoa meatballs?

These meatballs are versatile and can be served with your favorite marinara, pesto, or a creamy cashew-based sauce over pasta or zucchini noodles.

How should I store leftover Herbed Cauliflower Quinoa Meatballs?

Store any leftover baked meatballs in an airtight container in the refrigerator for up to 3-4 days. They can be reheated in the oven or microwave.

Can I use fresh herbs instead of dried thyme?

Absolutely! If using fresh thyme, you'll want to use about three times the amount of dried thyme, so roughly 3 tablespoons, finely chopped.

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Herbed Cauliflower Quinoa Meatballs
[Vegan, Gluten-Free]

JC By: Jordan and Clark Cord

Author Bio

Healthy, simple recipes using wholesome ingredients inspired by global flavors. Jordan and Clark Cord are a... Read More

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Herbed Cauliflower Quinoa Meatballs, golden brown and baked, served over zucchini noodles with a rich red sauce and fresh basil garnish.

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Herbed Cauliflower Quinoa Meatballs [Vegan, Gluten-Free]

Dairy Free

This herbed cauliflower quinoa meatball recipe is a protein-packed vegetarian alternative. It combines riced cauliflower and quinoa with garlic and herbs for a savory, tender meatball that’s perfect with pasta or veggie noodles!

Ingredients You Need for Herbed Cauliflower Quinoa Meatballs [Vegan, Gluten-Free]

3 cups riced cauliflower
1 cup cooked quinoa
1/4 cup gluten-free panko
2 vegan egg replacers
2 cloves garlic, minced or pressed
1 tablespoon thyme
1 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon black pepper

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How to Prepare Herbed Cauliflower Quinoa Meatballs [Vegan, Gluten-Free]

Preheat oven to 400ºF and line a baking sheet with parchment.
In a large bowl, combine riced cauliflower and quinoa. In a separate bowl, whisk the egg replacers. Add into the large bowl, then add panko, garlic, thyme, red pepper flakes, salt, and pepper. Mix together until well combined.
Form the mixture into balls about 2 Tablespoons in size. Arrange on the baking sheet. Place the baking sheet into the oven and bake 40 minutes, flipping halfway.
Serve over zucchini noodles, regular pasta, or veggies and top with your favorite sauce!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.