clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Herbed Cauliflower Quinoa Meatballs

Herbed Cauliflower Quinoa Meatballs

  • Author: The Fitchen
  • Total Time: 55 minutes
  • Yield: 16 meatballs 1x


  • 3 cups riced cauliflower
  • 1 cup cooked quinoa
  • 1/4 cup gluten free panko
  • 2 eggs (or vegan eggs)
  • 2 cloves garlic, minced or pressed
  • 1 Tablespoon thyme
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


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


*To make this recipe vegan, swap out the eggs for flax eggs or vegan egg substitute of your choice.

* Nutritional facts are based upon one "meatball." I typically eat 3-5 of them when served with zoodles or pasta, but everyone's appetite and dietary needs are different. :)

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Main Dish
  • Method: Oven


  • Serving Size: 1
  • Calories: 54
  • Sodium: 88 mg
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 3 g