Quick and Easy Cauliflower Quinoa Meatless Balls

With Coconut Tumeric Sauce

Quick and Easy Cauliflower Quinoa Meatless Balls with Coconut Tumeric Sauce – A succulent vegetarian dinner idea and a great way to try some new spices.

As for these meatballs, they’re AMAZING and vegan and gluten-free and dairy-free and very meatball-like considering they contain zero meat. In fact, they’re made from cauliflower and quinoa and are crazy simple to whip up.

Imagine this: your new favorite vegan meatballs recipe, with the best texture, slathered in a very savory and comforting coconut tumeric sauce. That’s exactly what you’re going to get with this recipe. 

These Quick and Easy Cauliflower Quinoa Meatless Balls will be a HIT at your next party! They are incredibly easy to make, coated in coconut tumeric sauce and so meal preppable!

Cauliflower Quinoa Meatless Balls

Nicole Kearsley

Enjoy a meatball meal and whip up these Quick and Easy Cauliflower Quinoa Meatless Balls. With only a few and simple ingredients, they're kind of a no-brainer!

5 from 1 vote

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Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Appetizer

Cuisine American, Vegan

Servings 6

Ingredients

  

• 2 cups Cauliflower Rice
• 1 cup Cooked Quinoa cold
• 1 cup Fresh Cilantro or Parsley chopped
• 1/2 cup Flour
• 2 tablespoon Ground Flaxseed
• 2 teaspoon Extra Virgin Olive Oil
• 1/2 teaspoon Salt
• 3/4 teaspoon  Allspice
• 1/2 teaspoon Ground Cinnamon
• 3 tablespoon Vegetable Oil to pan fry the meatballs
• 2 tablespoon Extra Virgin Olive Oil
• 1 Medium Onion chopped
• 2 Carrots chopped
• 4 cloves Garlic sliced
• 1 inch Fresh Ginger Root grated (about 2 tablespoons)
• 1/2 teaspoon Turmeric
• 1 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 1/8 teaspoon Red Pepper Flakes optional
• 1 cup Canned Coconut Milk
• 1 cup Vegetable Broth or water
• 1 Lime zest
• 1/2 Lime juice
• 1/2 cup Cilantro chopped

Instructions

 

• Combine ground flax seeds with 6 Tbsp water and 2 tsp olive oil. Set aside for 15 minutes. In a large bowl, combine remaining meatball ingredients (except the vegetable oil for pan-frying) in a large bowl. Mix in flaxseed & oil mixture and refrigerate for 20-30 minutes.
• In the meantime, prepare the sauce. In a large skillet, heat olive oil. Add onions and carrots(optional) cook over medium-high heat for 7-8 minutes or until translucent.
• Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black, and Aleppo pepper and cook for 2-3 minutes
• Add coconut milk, lime juice, and vegetable broth and let it simmer for 5-7 minutes
  Add chopped cilantro and lime zest, remove from heat and set aside
• Prepare the meatballs, using 1 heaping tablespoon of mixture at a time, form about 22 meatballs. Heat oil in a skillet and cook over medium heat, 2-3 minutes per side. Set aside.
• Once meatballs are browned, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency)

Notes

MAKE IT A MAIN COURSE: Add carrots and lime zest to the sauce then served the meatless balls over Basmati rice.

*COOKING TIP: I recommend putting the cauliflower through the food processor first and THEN slowly adding in the quinoa. I tried to throw both in at the same time and it took for-e-ver. Just a suggestion! 

**MEATBALLS: Turn the meatballs slowly and gently, as they may start to fall apart if you turn them too quickly. They shouldn’t though, as long as you’re careful.

***TOO MUCH MOIST?: If mixture seems to moist and everything doesn’t seem to be holding together very well, add an extra tablespoon of flour.

****CAULIFLOWER RICE: You can male your own cauliflower rice by chopping cauliflower in a food processor.

*****QUINOA: Make sure quinoa is cool before making the meatless cauliflower meatballs.

******SERVING: This recipe yields 8 grams of protein for each serving.

*******CREDIT: Recipe adapted from May I Have That Recipe?