Vegetarian Meatballs with Cauliflower, Quinoa and Brown Rice

Vegetarian or not, you will ADORE these meatballs! They're golden and crisp on the outside, moist on the inside, and jam-packed with Italian seasonings. And there are NO beans! Not that I'm opposed, but thanks to cauliflower, brown rice and quinoa, these meatballs are light and crisp, unlike their bean-based brethren. And all that flavor...

I served these meatballs for a cross country, pre-meet dinner, right next to the regular beef meatballs. Don't worry, I labeled them (there are several vegetarians on the team). BUT, even the non-vegetarian runners came back for seconds! These balls of flavor clearly passed the "vegetarian meatball" test!

In fact, one athlete started loading up his plate with them and I said, "You know those are vegetarian, right?" He said, "Oh..., no I didn't." I said, "You can put them back if you want." He said, "No, I want to try them." What a trooper. But guess what? He loved them! Another successful test that they are great whether you're vegetarian or not.

I served these meatballs with my homemade marinara sauce, but you can serve them plain or with your favorite sauce or gravy!

About the quinoa and brown rice: I used 2 microwave-ready cups (one 8.8 ounce package) of Minute Rice Organic Red Quinoa & Brown Rice with Garlic.You can also use a pre-cooked rice in a pouch, like Seeds of Change Quinoa & Brown Rice with Garlic. Alternately, you can use any combination of cooked brown rice and quinoa - you'll need a total of 2 cups.

For gluten-free meatballs: Use ground oats instead of breadcrumbs. Easy swap.

For vegan meatballs, replace each egg with a flax egg. Combine 1 tablespoon flaxseed meal/ground raw flaxseeds and 2 1/2 tablespoons of water for EACH flax egg (you need 2 eggs for the meatballs). Let the mixture sit for 5 minutes before using. 

For vegan or dairy-free meatballs, you'll also need to replace the parmesan cheese with vegan parmesan cheese. 

Want to prep ahead? I felt the same way since I was expecting about 35 kids for dinner! Shape the meatballs and transfer them to the baking sheet as directed. Cover loosely with plastic wrap and refrigerate for up to 2 days. Bake as directed!

Vegetarian Meatballs with Cauliflower, Quinoa and Brown Rice

4 cups cauliflower florets, about 1/2 head
8.8 ounces pre-cooked red quinoa and brown rice (see note above), heated according to package directions
1/4 cup breadcrumbs (for gluten-free meatballs, use ground oats)
2 large eggs, or 2 "flax eggs", see note above
2 tablespoons grated parmesan cheese (for vegan meatballs, use vegan parmesan cheese)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Bring a large pot of water to a boil. Add the cauliflower florets and boil for 5 minutes, until fork tender. Drain and transfer the cauliflower to a food processor. Add the remaining ingredients and process until well blended. Transfer the mixture to a bowl and refrigerate until firm enough to shape into meatballs, about 1 hour.
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
Shape the mixture into 22 to 24 meatballs and transfer the meatballs to the prepared baking pan.
Roast for 25 to 30 minutes, until golden brown. Serve with your favorite sauce or gravy.

Makes 22-24 meatballs, serves 6-8