Ingredients
Scale
- 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
Instructions
- Preheat oven to 400ºF and line a baking sheet with parchment.
- 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.
- 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.
- Serve over zucchini noodles, regular pasta, or veggies and top with your favorite sauce!
Notes
*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
Nutrition
- Serving Size: 1
- Calories: 54
- Sodium: 88 mg
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 3 g