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Cauliflower Quinoa Meatballs

Recipe inspired by @sneakymommies

  cup uncooked quinoa (makes about 2 cups cooked)
 1 (12 oz) package frozen riced cauliflower
 ½ cup breadcrumbs
 2 eggs, beaten
 ½ tsp paprika
 1 tsp salt
 ½ tsp oregano (we used fresh from our garden)
 ½ tsp basil (we used fresh from our garden)
 1 onion, chopped finely
 2 cloves garlic, minced
 Olive oil, for frying
 1 jar of marinara sauce (we love Rao's!)
 Pasta, for serving
 Parmesan cheese, for serving

Cook quinoa according to package directions.


Steam cauliflower until fork-tender.


In a food processor, combine both quinoa and cauliflower rice until broken down. Transfer to a large bowl.


Add breadcrumbs, eggs. and spices to the bowl and mix well.


Heat a large skillet on medium-low flame. Add oil and saute onions until caramelized. Once golden, add in the garlic and cook for a few minutes until fragrant.


Transfer onion-garlic mix to the large bowl and combine well with other ingredients.


Heat the same large skillet again and add oil. In batches, fry the "meatballs" on all sides until golden. Store on a paper towel-lined plate and repeat process with the remainder of the meatballs.


While frying, cook pasta in a separate saucepan.


Once all meatballs are finished, combine with drained pasta, add in marinara sauce, and sprinkle with Parmesan cheese. Enjoy!