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4.25 from 16 votes

Vegan Cauliflower Quinoa Meatballs

Enjoy a meatballs meal and whip up these Vegan Cauliflower Quinoa Meatballs. With only 7 ingredients, they're kind of a no-brainer!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: dinner
Cuisine: meatballs
Servings: 20 -24 meatballs
Author: Erin


  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 cauliflower head
  • 2 garlic cloves
  • 3/4 cup gluten free breadcrumbs
  • 2 tablespoon flour preferably all purpose, whole wheat or oat
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1 tablespoon Italian seasoning


  • Preheat oven to 375°.
  • Cook quinoa according to instructions on the package (over stovetop with water); at the same time, cook cauliflower in a separate pot over stovetop until soft.
  • Once quinoa is done, set it aside; once cauliflower is done, put it in the food processor, along with the garlic, and pulse for around 10 seconds until cauliflower is mashed.
  • Remove mixture and place in large bowl; stir in the quinoa.
  • Add breadcrumbs, flour, parsley, oregano, and Italian seasoning and stir by hand. Place bowl in refrigerator for 10-15 minutes, allowing mixture to cool off and harden a bit.
  • Using your hands, roll mixture into meatballs--mine are typically golf ball size but feel free to make yours smaller. Rather than just rolling, you will need to use your hands to mash and shape them into balls, as they won't roll all that well since they're made out of quinoa. NOTE: if mixture is too soft/difficult to form into balls, add flour (any kind will work) 1 tablespoon at a time, which will help to soak up some of the moisture and firm up the meatballs.
  • Once all of the meatballs are formed, heat a bit of olive oil in a large skillet and place meatballs in skillet. Cook until slightly golden brown on all sides, carefully turning meatballs to cook thoroughly.**
  • Transfer meatballs to a baking sheet and bake for 15 minutes or until meatballs are firm.
  • Remove from oven and enjoy!


**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.
***If mixture seems to moist and everything doesn't seem to be holding together very well, add an extra tablespoon of flour.