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You are here: Home » Dinner

Vegetarian Meatballs In Coconut Turmeric Sauce

Oct 27, 2024 -May contain affiliate links

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Jump to Recipe·Print Recipe· 4.8 from 25 reviews
Close up view of cauliflower Quinoa Meatballs in Coconut Turmeric Broth on a cast iron skillet

Vegetarian Meatballs with Cauliflower Quinoa in Coconut Turmeric Broth are a succulent vegetarian dinner idea and a great way to try some new spices and a great way to try a new meatless meatball recipe.

Cauliflower Quinoa Meatless Meatballs in Coconut Turmeric Broth in a cast iron pan with slices of lime

We love cooking with spices. If you've tried some of our recipes, you'll know that's no secret. But if someone asked us to name the ones that remind us of our mom's home cooking, and bring us our fondest childhood memories, without a doubt, we would pick cinnamon, allspice, and turmeric.

Table of contents

  • Spiced Meatless Meatball Recipe Inspiration
  • Ingredients for Cauliflower Vegetarian Meatballs
  • Ingredients for Coconut Turmeric Sauce
  • How to Make Cauliflower Vegetarian Meatballs
  • How to Make Cauliflower Quinoa Meatballs Video
  • Recipe Tips
  • Serving Suggestions 
  • Storing and Reheating 
  • More Tasty Meatless Meatball Recipes 
  • Other Delicious Cauliflower Recipes For You

Spiced Meatless Meatball Recipe Inspiration

  • Both our mother and grandmother have been such an inspiration to us in the kitchen. We wouldn't have the love for cooking and sharing food if it wasn't for them. It's how they showed their love to their families and we have learned to do the same. 
  • Once you taste the bold and comforting spices in these veggie meatballs, we're sure you'll be passing along the love to those you care for. Just like we do in our family. 
  • Most of the food we grew up eating had a strong Middle Eastern influence. Which translates into bold, assertive flavors and (lots of) spices.
  • Our mom uses cinnamon and allspice in a lot of the savory dishes she prepares, especially the more festive ones. And even though most of those dishes are meat based, we've learned to incorporate these spices into our vegan and vegetarian recipes. Our grandmother, a fabulous baker, makes the most incredible Turmeric Cake you've ever tasted. So for us, when we think of this golden spice, we think of comfort food.

Cauliflower Quinoa Meatless Meatballs in Coconut Turmeric Broth in a cast iron pan with slices of lime and some spice bottles in the background

Ingredients for Cauliflower Vegetarian Meatballs

  • Riced Cauliflower. 
  • Cooked Quinoa.
  • Fresh Parsley or Cilantro.
  • Flour. All-purpose, or your favorite gluten-free blend
  • Eggs. See below for a vegan option 
  • Extra Virgin Olive Oil.
  • Spices. Allspice, cinnamon

Ingredients for Coconut Turmeric Sauce

  • Extra Virgin Olive Oil. 
  • Onion. 
  • Garlic Cloves. 
  • Fresh Ginger Root. 
  • Spices. Turmeric, salt, black pepper, Aleppo pepper or red pepper flakes
  • Coconut Milk. 
  • Vegetable Broth. 
  • Lime Juice or Lemon Juice. 
  • Fresh Parsley or Cilantro.

How to Make Cauliflower Vegetarian Meatballs

  1. Step 1: Combine all the meatball ingredients in a large bowl and refrigerate for 20-30 minutes
  1. Step 2: Prepare the sauce. In a large skillet, cook the onions, garlic and ginger. Add the turmeric, salt, black pepper and Aleppo pepper. 
  1. Step 3: Add coconut milk, lime juice, and vegetable broth and let it simmer for 5-7 minutes. Add cilantro, remove from heat, and set aside.
  1. Step 4: Form the meatball mixture into about 22 balls using 1 heaping tablespoon at a time.
  1. Step 5: Cook over medium heat until golden brown. 
  1. Step 6: Simmer the meatballs in the sauce for 10 minutes and serve

How to Make Cauliflower Quinoa Meatballs Video

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cookbook cover of Tahini and Turmeric, 101 Middle Eastern Classic Made Irresistibly vegan

Recipe Tips

  • You can buy cauliflower rice at most grocery stores. You can also make your own by chopping cauliflower in a food processor. If you buy frozen riced cauliflower, you'll need to thaw it and remove the excess moisture. Place the riced cauliflower in cheesecloth and squeeze out as much moisture as possible. 
  • Make sure the quinoa is cool before making the meatless vegetarian meatballs.
  • Wet your hands with water before shaping the meatballs to ensure the mixture does not stick to your hands. 
  • To make these meatballs vegan, replace each egg with a flax egg. Mix 1 tablespoon ground flax seeds with 3 tablespoons water. Let sit for 5 minutes to thicken. 
  • To keep the recipe gluten-free, use your favorite gluten-free flour blend.

Serving Suggestions 

The spiced-up sauce in this recipe is perfect for dipping warm pita bread. Serve a fresh cucumber tomato salad alongside to round out this meal with a crunchy texture.

Vegan Meatballs can also be served the same way you love to eat Italian beef meatballs. Serve them over pasta, zucchini noodles, spaghetti squash or rice. Top with parmesan cheese, nutritional yeast, or fresh basil. 

You can switch out the Coconut Turmeric Sauce for your favorite jarred marinara sauce or make one of these savory sauces instead: 

  • Easy Peanut Sauce Recipe (Gluten-Free + Vegan)
  • Cashew Cream - A Magical Vegan Sauce
  • Chimichurri - A Fresh Sauce from Argentina
  • Tahini Sauce - One bowl, 3 ingredients
  • Pumpkin Pasta Sauce

Cauliflower Quinoa Meatless Meatballs in Coconut Turmeric Broth in a cast iron pan with slices of lime

Storing and Reheating 

  • You have several great options for meal prep with these veggie meatballs to make your busy weeknights easier. Shape the meatballs, place them on a parchment-lined baking sheet, cover them with plastic wrap, and refrigerate for up to 24 hours before baking. 
  • Store cooked meatballs in an airtight container in the refrigerator for up to 5 days. Freeze in a single layer and then transfer to an airtight container and store in the freezer for up to 6 months. 
  • Allow to thaw overnight in the fridge and then microwave in 30-second increments to heat through or heat on the stove over medium heat in a pot with sauce.

More Tasty Meatless Meatball Recipes 

  • Lentil Meatballs in Tahini and Turmeric Sauce
  • Quinoa Cauliflower Meatballs in Coconut Turmeric Sauce
  • Spaghetti and Vegan Meatballs
  • Eggplant Meatballs in Pomegranate Sauce
  • Veggie Meatballs in Pumpkin Sauce
  • Sweet Potato Meatballs
  • Italian Eggplant Meatballs
  • Spinach Chickpea Meatballs in Spicy Tomato Sauce
  • Vegan Meatballs in Mango Coconut Sauce

Other Delicious Cauliflower Recipes For You

  • Mashed Cauliflower with Herbed Chestnuts
  • Cauliflower Hummus
  • Cauliflower Pizza Crust
  • Cauliflower Rice
  • Cauliflower Tacos
  • Cauliflower Bowl
  • Cauliflower Gratin
  • Roasted Cauliflower
  • Cauliflower Salad

DID YOU LIKE OUR CAULIFLOWER MEATLESS MEATBALLS

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Meatless Meatballs In Coconut Turmeric Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 25 reviews

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
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Description

Cauliflower Quinoa Vegetarian Meatless Meatballs in Coconut Turmeric Broth - A succulent vegetarian dinner idea and a great way to try some new spices.


Ingredients

Units Scale
  • For the Meatless Meatballs
  • 8oz cauliflower rice (about 2 cups, see note 1)
  • 1 cup cooked quinoa, cold (see note 2)
  • 1 cup fresh chopped cilantro or parsley
  • ½ cup flour (you can use any kind here)
  • 2 eggs, beaten ( see note 3 below for a vegan option)
  • 2 tsp extra virgin olive oil
  • ½ tsp salt
  • ¾ tsp Frontier Allspice powder
  • ½ tsp Frontier Organic Ground Vietnamese Cinnamon
  • 3 tbsp vegetable oil (to pan fry the meatballs)
  • For the Coconut Turmeric Sauce
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, sliced thin (about 2 cups)
  • 4 garlic cloves, sliced
  • 1" fresh ginger root, grated ( about 2 tablespoons)
  • ½ tsp Frontier Organic Fair Trade Certified Ground Turmeric Root
  • ¼ tsp salt
  • ⅛ tsp Frontier Cracked Black Pepper
  • ⅛ tsp Aleppo pepper or red pepper flakes (optional)
  • 1 cup canned full fat coconut milk
  • 1 cup vegetable broth or water
  • 2 tbsp lime or lemon juice
  • ½ cup chopped cilantro or parsley

Instructions

  1. Combine all the meatball ingredients (except the vegetable oil for pan-frying) in a large bowl and refrigerate for 20-30 minutes
  2. In the meantime, prepare the sauce. In a large skillet, heat olive oil. Add onions and cook over medium-high heat for 7-8 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black and Aleppo pepper and cook for 2-3 minutes
  3. Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes
  4. Add chopped cilantro (or parsley), remove from heat and set aside
  5. To prepare the meatballs, heat the vegetable oil in a separate skillet. Working with 1 heaping tablespoon of mixture at a time, form about 22 meatballs. Arrange them in the skillet and cook over medium heat, 2-3 minutes per side. Set aside
  6. Before serving, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency).  It is important to place the meatballs in the  sauce before serving, to keep them from falling apart.
  7. Serve warm over rice or quinoa.

Notes

  1. You can buy cauliflower rice at most grocery stores. You can also make your own by chopping cauliflower in a food processor.
  2. Make sure quinoa is cool before making the meatless cauliflower meatballs.
  3. To make these meatless meatballs vegan, replace each egg for  1 tablespoon ground flax seeds + 3 tablespoon water.  Mix ground flax and water well and let sit for 5 minutes before adding to the meatless meatball mixture
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Category: Entree
  • Method: stovetop
  • Cuisine: Asian

Nutrition

  • Serving Size: 4 vegetarian meatballs with sauce
  • Calories: 386
  • Sugar: 4
  • Sodium: 400
  • Fat: 28
  • Saturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 28
  • Fiber: 4
  • Protein: 8
  • Cholesterol: 74

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  1. Cindy

    November 16, 2016 at 3:48 pm

    Love these and Frontier spices! Such a great recipe. I just gave up meat and miss meatballs ...so I can't wait to try these!

    Reply
    • Vicky & Ruth

      November 20, 2016 at 10:47 am

      Thank you Cindy! Enjoy!

      Reply
  2. Saniya Wasim

    December 06, 2016 at 11:39 am

    i think the method for cauliflower rice should be explained here for those who do not know how to do it

    Reply
    • Vicky & Ruth

      January 05, 2017 at 3:58 pm

      Hi,we bought the caulifloweralready riced and we didn't think about explaining the method. Thank you for the suggestion. To rice cauliflower simply cut cauliflower in pieces and pulse in a food processor until you have little pieces the size of rice.

      Reply
    • Lisa latter

      July 19, 2017 at 9:34 am

      Do you cook it first? Was wondering the same...

      Reply
      • Vicky & Ruth

        July 19, 2017 at 11:43 am

        We are sorry for the confusion. No, you don't cook the cauliflower rice. It is added raw.

        Reply
  3. Sarah

    January 05, 2017 at 11:42 pm

    Hi, I'd love to try this recipe, but don't eat eggs. Any suggestions on what to use in its place? Thanks so much!

    Reply
    • Vicky & Ruth

      January 06, 2017 at 6:39 am

      Hi Sarah,
      One of our Instagram followers made this recipe using "flax eggs" instead ( 1 tablespoon ground flax + 3 tablespoons water per egg), and they turned out good. Let the flax/water mixture sit for a couple of minutes, then add it to the mix. Hope this works!

      Reply
    • Jackie

      January 10, 2017 at 5:54 am

      If your ok with flour you can make a panada of flour water and butter (or oil for vegans)
      You can then add a small amount of this through the mix as a binding agent
      25g butter or oil
      150ml water
      75g flour

      Bring water and butter or oil to the boil remove from the heat and beat through the flour to a smooth paste allow to cool before use
      Us as much as required to hold the mix together

      Reply
  4. Jackie

    January 10, 2017 at 5:44 am

    Yum just need to squeeze some moisture out of the cauliflower rice before adding rest of ingredients

    Reply
  5. Sarah Barnhouse

    January 12, 2017 at 6:56 am

    This was so good, plan on making just the sauce to try with a fry other things!!! It warms up great too!!!

    Reply
    • Vicky & Ruth

      January 12, 2017 at 1:25 pm

      Sounds like a great idea!! So glad you liked it 🙂

      Reply
  6. Sara

    January 22, 2017 at 12:02 pm

    Just found your site - some lovely recipes. Can't wait to try this one, great tip for flax eggs in comments, as I was wondering how to omit the eggs.

    Reply
  7. Trish

    January 29, 2017 at 8:29 am

    Really like the look of this recipe. Two questions: Can I replace the eggs with "flax eggs" as I'm vegan. And could I roast the balls in the oven so I don't need to fry them? Would these changes be too much for this recipe?

    Reply
    • Vicky & Ruth

      January 30, 2017 at 3:22 pm

      Hi Trish,

      Yes, you can replace the eggs for flax eggs. Some of our readers did that with good results. You should be able to roast the balls, we have not try it, but we think it will work. Let us know what the results are if you do.

      Reply
    • Márcia

      January 23, 2020 at 8:43 am

      I use chickpea flour to hold the ingredients together. Works wonders!

      Reply
    • Donna

      December 16, 2020 at 11:32 pm

      I baked them at 350 for 15 minutes. They cooked perfectly, still moist but held together nicely with a lovely browned crust on the bottom.

      I also toasted the quinoa before I cooked it.

      The third time I made them I didn't have any coconut milk so I soaked desiccated coconut on boiling water and used that. Great recipe!

      Reply
  8. Summer

    January 31, 2017 at 11:21 pm

    This dish was AMAZING! So flavorful! I served the "meat" balls over sauteed zoodles, and it was perfect. My husband is paleo and I am a vegetarian, so it's fun to try new recipes we can both enjoy 🙂 Thank you!

    Reply
    • Vicky & Ruth

      February 01, 2017 at 10:44 am

      Thank you Summer! So glad you enjoyed the vegetarian meatballs.

      Reply
  9. Nicole

    May 01, 2017 at 9:04 pm

    I followed the instructions to a t. Apparently I'm the only one who struggled with forming the meatballs- the components were supperrrr sticky and liquidy. Perhaps I was supposed to let the quinoa I just cooked to cool more before combining everything? I ended up loading these up with bread crumbs. Other than that- great concept. The coconut sauce turned out great at least!

    Reply
    • Vicky & Ruth

      May 04, 2017 at 8:46 am

      Hi Nicole. Thank you for your comment. We are sorry this recipe didn't come out right for you. Even though we tested this recipe several times before posting it, we went ahead and made the recipe again. Our cauliflower meatballs came out perfect and held together really well. We did use cooked quinoa that we had made a few days ago and that was stored in the fridge. That may have been the problem for you. Thank you for bringing it to our attention. We will add a note to the recipe indicating that quinoa should be cooled before making the cauliflower meatballs. If you ever try the recipe with cold quinoa let us know if you have better results.

      Reply
      • Lisa latter

        July 19, 2017 at 9:39 am

        Still unclear about the cauliflower rice. Cook it first or mix it in raw?

        Reply
        • Vicky & Ruth

          July 19, 2017 at 11:43 am

          We are sorry for the confusion. No, you don't cook the cauliflower rice. It is added raw.

          Reply
  10. Jennifer

    September 11, 2017 at 1:28 pm

    Got a head of cauliflower at home just begging for this to happen. Fantastic looking recipe ladies. Will follow up with results.

    Reply
    • Vicky & Ruth

      September 11, 2017 at 3:12 pm

      We can't wait to know what you think!

      Reply
  11. Wendy

    January 30, 2018 at 7:17 pm

    WOW!!!! These were absolutely amazing!!!! This is definitely a keeper and a recipe I will cherish! I really can't express it enough I used 2 chia egg replacements. Thank you for an AWESOME recipe!!!

    Reply
    • Vicky & Ruth

      January 31, 2018 at 2:13 pm

      Thank YOU!! So glad you liked them!!

      Reply
  12. Stacy Davis

    January 31, 2018 at 5:51 pm

    This recipe popped up on my Pinterest feed this morning when I was searching for something, anything to make tonight. It did not disappoint! I served them with rice, harissa, and mango chutney. I look forward to trying more recipes.

    Reply
    • Vicky & Ruth

      February 06, 2018 at 4:54 am

      Hi Stacy!

      So glad to hear you liked this recipe. Love the idea of the harissa and mango chutney!

      Reply
  13. Dorothy

    February 02, 2018 at 9:42 am

    Hi there:
    Just found the website trolling for new Shabbat vegetarian recipes.
    Don't have the coconut milk on hand but definitely making those meatballs soon!
    Permit me to share my 'ricing' method: grate raw cauliflower florets on a hand-held grater, on the big holes. The process is fast and cleanup easy doing it over a large surface like a dinner plate or inside a mixing bowl. Ricing this way also is good for use in stir-fries.
    I also use this method with broccoli stalks for quiches and vegetable kugels.
    P.S. I prefer to wash the raw cauliflower in a colander after it's been riced, not before.

    Reply
    • Vicky & Ruth

      February 06, 2018 at 4:56 am

      Hi Dorothy,

      That definitely sounds like an easy clean up method! Thank you so much for sharing. We hope you enjoy the recipe 🙂

      Reply
  14. Ashley

    February 06, 2018 at 2:39 pm

    This is such a great recipe, thanks for sharing it!

    Reply
    • Vicky & Ruth

      February 06, 2018 at 2:41 pm

      Thank you so much Ashley!

      Reply
  15. Mary

    March 04, 2018 at 10:35 pm

    Do you think these would work substituting fine matzo meal for the flour. It would be a great vegetarian meal for Pesach

    Reply
    • Vicky & Ruth

      March 05, 2018 at 8:38 pm

      We really think it should work fine. Let us know, how they come out.

      Reply
      • Mary Emanuel

        April 10, 2018 at 8:53 am

        Made this with matzo meal for the first seder night. Easy recipe and it was really enjoyed by all. Totally YUM

        Reply
        • Vicky & Ruth

          April 17, 2018 at 2:11 pm

          Hi Mary! So happy to hear that!! Thank you for sharing 🙂

          Reply
  16. Dani

    March 05, 2018 at 12:59 am

    This turned out soooo yum! Better than expected!
    I used a mix of cauliflower and broccoli rice and it was perfect. The first time I made these I used the quinoa and the second time (yes 2nd!) I used some brown rice I had in the fridge ... and they were brilliant!
    I'm on a detox and chilli is a no go at the moment so used a little cumin instead of aleppo. Was perfect!
    If you haven't tried this recipe yet - you must!

    Reply
    • Vicky & Ruth

      March 05, 2018 at 11:45 am

      Dani, thank you so much for your comment and fo sharing your experience with this dish. We are so happy you love it!

      Reply
  17. Kerry

    March 24, 2018 at 8:21 pm

    This recipe sounds great! I was wondering if the meatballs could be baked in the oven. I don't use oil due to heart disease. Has anyone tried that method?

    Reply
    • Vicky & Ruth

      March 27, 2018 at 7:44 am

      Hi Kerry, We have not tried baking the meatballs, but we think the recipe would still work. If you have a mini muffin tin, we would recommend placing there to better keep their shape. If you try the recipe we would love to hear from you to see how this veggie meatballs came out baked. Enjoy!

      Reply
    • Carol

      July 02, 2018 at 10:50 am

      Have you tried the air fryer? Perhaps it will work better there? it does not need any oil.

      Reply
      • Vicky & Ruth

        July 10, 2018 at 3:05 pm

        That's a great idea. We don't own an air fryer, but if you try this recipe with an air fryer, please let us know how they come out.

        Reply
    • Lamia

      July 24, 2021 at 9:30 am

      Just to let you all know these work perfectly well baked in the oven! I’ve been making this recipe for a while now, it is a staple in our house! My babies love it too (without the sauce as it’s a bit spicey for them or just omit the chilli) thank you to the creator of this recipe it’s great and easily adaptable

      Reply
      • Vicky and Ruth

        September 12, 2021 at 6:45 pm

        Thank you! It's one of pour most popular recipes!

        Reply
    • Hannah

      August 29, 2021 at 10:23 pm

      I just cooked mine in the oven bc they fell apart in the fry pan (100% on me, I never follow a recipe to the letter) and they are perfect! 425 for 30ish minutes, and I turned them halfway and 3/4 way through. I added some green curry paste to the sauce and holy smokes! So good!!

      Reply
      • Vicky and Ruth

        September 12, 2021 at 6:41 pm

        Thank you so much Hannah for sharing your experience with this recipe. We can relate to not following recipes exactly, that's what it is all about. Using the recipe as inspiration and making it your own. So glad you enjoyed it!

        Reply
  18. Pat

    May 29, 2018 at 8:10 pm

    This dish is definitely a keeper. The sauce is flavorful and compliments the cauliflower meatballs.
    Thank you for sharing this recipe. I left out the cinnamon because my daughter is allergic to it. The only thing I did different was to air dry my cauliflower rice after I chopped it up fine in my food processor. The meatballs held together perfectly.

    Reply
    • Vicky & Ruth

      May 30, 2018 at 1:03 pm

      Thank you for your feedback! So glad you enjoyed the recipe. And thanks for the tip!! 🙂

      Reply
  19. Jenny Griffith

    June 21, 2018 at 11:45 pm

    This recipe is AMAZING! I knocked my boyfriends socks off!

    Reply
    • Vicky & Ruth

      July 10, 2018 at 3:10 pm

      Thank you so much!

      Reply
  20. Mary A Day

    July 01, 2018 at 7:19 pm

    The recipe was very tasty! I gave it a 4 star rating because I do not see how the prep time is only 30 minutes if you make your own cauliflower rice. I couldn't find it in our store. And then, there's the cooking of the quinoa & cooling time. I recommend this recipe be a 2-day event. Prepare the cauliflower rice and the quinoa one day and the remainder of the recipe the next day. So 30 min prep is a little misleading. Yes. Total may be 30 min, but you can't start this process 30-45 min before serving and have everything cooled correctly. + it takes some time to form those "meatballs". We will do this again. I'm thinking of how to make this more efficient.

    Reply
    • Vicky & Ruth

      July 10, 2018 at 3:06 pm

      Thank you for your comment. You are absolutely right!

      Reply
  21. Stacey

    July 14, 2018 at 11:50 am

    Love your meatless meatballs recipe, they taste so good!

    Reply
  22. Jamie

    July 15, 2018 at 5:51 pm

    Great dish! We are both happy with it but next time I will double th sauce as it barely covered all the meatballs. Also When the recipe said one inch of ginger I had to use at least 3 inches to equal just under 2 tablespoons. Thank you for sharing this yummy dish!

    Reply
    • Vicky & Ruth

      August 02, 2018 at 4:52 pm

      Thank you Jamie, we find that sometimes the meatballs absorb more sauce. It is a great suggestion to double the sauce we will have to write it in the notes.

      Reply
  23. Vanessa A

    August 15, 2018 at 7:32 pm

    I made this recipe this week and it's delicious! So flavourful. Evenmy meat-loving fiance loved it! Thank you for sharing!

    Reply
    • Vicky & Ruth

      August 22, 2018 at 5:14 am

      Thank you for your feedback! So glad you enjoyed the recipe 🙂

      Reply
  24. Brenda from West Chester, PA

    August 18, 2018 at 2:34 pm

    Made this for Shabbos and it was devoured by my meat-loving family. It is a spectacular recipe, one that I would order in a fine restaurant.

    The only issue was the meatless balls were quite fragile and often fell apart before they were gently turned. I’m thinking of adding another egg or egg white and perhaps more flour. Has anyone else had this issue? (I’m an experienced cook and followed the directions carefully - including cooling the quinoa)

    Reply
    • Vicky & Ruth

      August 24, 2018 at 5:02 pm

      Hi Brenda,

      Yes, you are right the meatballs are delicate. We have had some people successfully add more flour or egg to these meatless meatballs. It is important to add the meatballs to the sauce right before serving, so they can keep their shape.

      Reply
    • Márciai

      January 23, 2020 at 11:26 am

      I find that steaming the califlower rice for a few minutes solves this issue as it turns into a binding agent itself this way.

      Reply
  25. Maureen

    August 18, 2018 at 11:46 pm

    Delicious. Only downside was it took about an hour to make and we scarfed it down in minutes!

    Reply
    • Vicky & Ruth

      August 24, 2018 at 4:58 pm

      Ha, ha, we hope the dish was worth the time!

      Reply
  26. Jacinda Stephenson

    September 09, 2018 at 9:05 pm

    I loved this recipe! It was a hit with the family. I used the flax seed and water instead of eggs. Next time I would use a little less onion - my onion was a little on the big side. I’ll definitely be making this again!

    Reply
    • Vicky & Ruth

      September 12, 2018 at 11:49 am

      Thank you for your feedback!

      Reply
  27. sarah zanger

    September 17, 2018 at 9:40 pm

    yummy

    Reply
  28. Michele

    November 07, 2018 at 1:55 pm

    The depth of flavour created by the spices and other ingredients was the highlight of this dish for me! Always looking for a way to use quinoa, and this one is a winner. I broiled my "meat-less" balls as I couldn't get them to stick together well enough. Absolutely loved the crisp outside, texture throughout and combination of flavours. Thank you for creating and sharing this wonderful recipe!

    Reply
    • Vicky & Ruth

      November 13, 2018 at 4:16 pm

      Thank you so much!! So glad you enjoyed it!! 🙂

      Reply
  29. Kim

    December 11, 2018 at 8:46 pm

    OMG! This was absolutely delicious. Definitely needs double the sauce! I could have eaten just the sauce. It's the best tasting sauce I think I've ever made. Making another batch of sauce to go with the leftover meatballs! I'm in love!

    Reply
    • Vicky & Ruth

      December 13, 2018 at 11:14 am

      We have to agree about the sauce. So rich and yummy!! 🙂

      Reply
  30. Sarah

    January 20, 2019 at 4:10 pm

    We loved this recipe. We added creamed cashews (cashews and almond milk pureed) to make the sauce creamier.

    Reply
  31. Aliza

    February 01, 2019 at 1:46 pm

    What an awesome recipe!

    Reply
  32. Steff

    March 02, 2019 at 8:55 am

    Love this recipe. Have made the sauce as a noodle soup loads as well. I have a problem though with the “meatballs”, my mix is always so wet I have to add a lot more flour which turns them into, sort of dumplings. What am I doing wrong??

    Reply
    • Vicky & Ruth

      March 18, 2019 at 1:43 pm

      Thank you for your comment. Are you letting the quinoa cool before making it into meatless meatballs? Are you letting the mixture sit in the fridge so extra moisture can be absorbed? Try these two things, if they are still too wet, please let us know and we will try to figure it out.

      Reply
  33. Teenyreeny

    April 08, 2019 at 6:44 am

    I just made this recipe and can honestly say.... one of the BEST recipes I have ever made! SO DELICIOUS. I baked the meatballs in the oven on about 200 degrees with olive oil. And I also went a little crazy with all the spices and ginger and turmeric. Thank you so much for this! xo

    Reply
    • Vicky & Ruth

      April 08, 2019 at 11:47 am

      Thank you so much for the feedback! So happy to hear you enjoyed this recipe (and as far as we're concerned, the more spices the better!! 🙂 )

      Reply
  34. Erin

    May 23, 2019 at 12:10 pm

    can I use regular cinnamon? I don't have Vietnamese cinnamon

    Reply
    • Vicky & Ruth

      May 23, 2019 at 1:27 pm

      Absolutely! Enjoy!

      Reply
  35. Maia

    June 19, 2019 at 11:13 pm

    These are super good!! I left out the cilantro/parsley cause I didn't have any on hand, and added some extra salt to the sauce. Loved this and will definitely make again. Also my husband was even saying how we could use these 'meatballs' in a tomato sauce sometime, so seems like everyone was happy!! Delicious. Thank you!

    Reply
    • Vicky & Ruth

      June 20, 2019 at 11:21 am

      Thank you so much! They will definitely work with tomato sauce as well. Just make sure you add them just a few minutes before servings, so they keep their shape.

      Reply
  36. Betty

    June 25, 2019 at 8:54 pm

    I can't thank you enough for this utterly fantastic recipe. I made it last weekend for a potluck and everyone wanted the recipe. As I made it one day early, on the day of serving them, I heated the meatballs in a pan in the oven first, then poured the hot sauce over them and baked them for about 30 minutes to make sure they were hot all the way through. I followed the recipe exactly, used a flax egg, had extra sauce left over. I'm planning on adding some cooked veggies to the left over sauce and pour it over rice 🙂 Yum! Can't waste one drop. Too delicious. Thank you!

    Reply
    • Vicky & Ruth

      June 26, 2019 at 1:51 pm

      Thank you Betty, we are so happy you enjoyed it! If it's not too much trouble would you go back to the recipe and give us a star rating. Thanks!

      Reply
  37. Debby Baumel

    September 14, 2019 at 6:23 pm

    Let me first say that this was a delicious dish and there is nothing left. I struggled to keep the balls together, so I added an extra egg and made patties instead. I used oat flour, but maybe next time I'll get a different flour, I'm avoiding wheat. It definitely needed a lot more oil to cook in may cast iron pan, but I will definitely try this recipe again. It paired beautifully with a sauvignon blanc.

    Reply
  38. Sonia

    October 08, 2019 at 12:37 pm

    Wow! This was so good, I'm definitely making it again! The sauce was delicious (I did add a bit of red curry paste since I like a bit of heat). I made another batch of patties the day after; I was craving them and there weren't any left from the night before 🙂 I made patties in the oven as another baker did and they turn out amazing and hold extremely well. The only thing I'm wondering now... Can you freeze the cooked balls/patties? Did anyone try? Thanks for this great recipe!

    Reply
    • Vicky & Ruth

      October 09, 2019 at 10:51 pm

      Hi Sonia, we are glad you loved our cauliflower meatless meatball recipe. We love the idea of adding curry paste! Yes, these meatballs can be frozen. They freeze very well, we have tried it. Freeze the meatballs cooked without sauce. Let us know if you have any more questions.

      Reply
  39. Christy

    October 22, 2019 at 8:55 pm

    Going to try this out tomorrow! Anyone have any suggestions on how to eat it? Should it be served over rice? Or is rice and quinoa a weird combo? Anyone tried anything different?

    Reply
    • Vicky & Ruth

      October 23, 2019 at 7:23 am

      Hi!! This dish is delicious over rice. Hope you enjoy it!!

      Reply
  40. Wendy Barry

    November 12, 2019 at 1:35 pm

    So easy to make and super delicious. Tastes even better the next day when eating as leftovers. I only made half the mixture as there's only me, but now I wish I had made the whole amount or even double lol.
    Thank you for this health and yummy recipe.

    Reply
    • Vicky & Ruth

      November 12, 2019 at 2:37 pm

      LOL! Thank you Wendy, we are so happy you enjoyed our cauliflower veggie meatballs. Keep Cooking!

      Reply
      • Wendy Barry

        November 19, 2019 at 5:26 pm

        Made them again, this time instead of the spices and herbs, I added a tablespoon of Curry Powder, same for the sauce and they were delicious! Next time I may try adding some spinach or some sort of vegetable in the balls or sauce and see how that works.
        Again...many thanks for this yummy recipe.

        Reply
        • Vicky & Ruth

          November 19, 2019 at 10:46 pm

          Great variations, thank you!

          Reply
  41. Patti

    December 01, 2019 at 4:29 pm

    Very good. A new staple in the kitchen!

    Reply
    • Vicky & Ruth

      December 02, 2019 at 12:12 pm

      Thank you so much, it is a staple in our kitchen as well!

      Reply
  42. Di

    December 22, 2019 at 5:08 pm

    Loved this recipe thanks. I find the lime juice overwhelming so omit this. Many thanks.

    Reply
  43. Márciai

    January 23, 2020 at 11:20 am

    Thank you for this recipe! It was surprisingly delicious! I sub the eggs for chickpea flour and I cooked these balls in the oven on a silicon mat. Just perfect!

    Reply
  44. Suzanne B

    February 11, 2020 at 10:44 pm

    Oh my gosh this was so delicious. I served it with mixed greens as I don’t want more rice or quinoa. The flavors are so wonderful and the meal is very filling. It takes a little advanced planning and prep but it’s so worth it. I can’t wait to make this for friends!

    Reply
  45. Amanda

    February 16, 2020 at 1:58 pm

    Vietnamese cinnamon is from cassia bark, not true cinnamon.

    Reply
  46. Olivia

    March 24, 2020 at 10:31 am

    I made it and it was absolutely delicious!!

    Reply
    • Vicky & Ruth

      March 25, 2020 at 2:09 pm

      Thank you, so glad that you enjoyed our Cauliflower Quinoa Meatballs

      Reply
  47. Heidi

    May 08, 2020 at 11:20 pm

    Wow! Such a good recipe!! It was so flavorfull! Maybe next i’ll try to add a little more flour cause the meatballs fall a little bit apart.

    Reply
  48. Christine

    May 11, 2020 at 7:16 am

    These veggie cauliflower meatballs are SOOOOOOOOOO delicious!

    Reply
  49. Jen

    May 27, 2020 at 8:52 pm

    This was so amazing! I used fresh turmeric instead of ground because I had it, and I used fire cider that I made in place of the lime juice bc I was out. One critique I have is that if you're using fresh cauliflower to make cauliflower rice, sqeeze it out in a dish towel to get all of the excess water out. The meatball mixture was a bit wet for me, and they turned out more in a falafel shape. I think removing the excess water would do this recipe well. Thank you!

    Reply
    • Vicky & Ruth

      June 17, 2020 at 10:16 pm

      Jen, thank you so much for sharing your feedback on our cauliflower meatballs.

      Reply
  50. Edith

    June 15, 2020 at 3:46 pm

    One of the best dinner I have had in a long time. Thank you so much for the recipe!

    Reply
  51. Jenny Gensler

    February 22, 2021 at 10:42 am

    This recipe is an absolute "10"! I've made it many times and have yet to get anything but rave reviews. Well done! Keep 'em coming.

    Reply
    • Vicky and Ruth

      February 28, 2021 at 8:27 pm

      Thnak you! We are so glad you enjoyed the recipe1

      Reply
  52. Tura mavie

    June 23, 2021 at 10:29 pm

    These were amazing!!! My 20 year old son and his buddies who are meat and potato boys were eating these faster than I could make them.

    Reply
    • Vicky and Ruth

      June 28, 2021 at 12:00 pm

      That's the best endorsement we coild get!

      Reply
  53. Melissa

    March 20, 2022 at 6:14 am

    This recipe is amazing - we used cooked cauliflower rice the first time because that's what we had available as left overs, and they just tasted divine. The sauce was epic and delicious and my two boys loved the balls so much, we've used them in bolognese, as burger patties for our vegetarian friends on the BBQ (texture and hold is perfect for BBQ flipping) and I'm sure many more to come. Tomato based sauces compliment them beautifully making them super versatile. Great recipe thanks ladies.

    Reply
    • Vicky and Ruth

      April 05, 2022 at 4:49 pm

      Thank you!

      Reply
  54. Martine

    April 17, 2023 at 4:48 pm

    Wow this was a hit at my table! I changed the spices in the "meatballs" to Shawarma (coriander, cumin, garlic, onion, bay leaf, black pepper, turmeric) and only used turmeric in the sauce since the coconut milk, garlic, onion, ginger, lime juice was wonderful already. I baked the meatballs and wonder if that actually makes them hold together better. They were definitely sticky-wet to form the meatballs. but after baking they had a nice crustiness to the outside.
    Vicky and Ruth, your recipes here and in your book are an inspiration.
    THANKS!

    Reply
    • Vicky and Ruth

      June 14, 2023 at 11:16 am

      YAY! It makes us so happy to know that you and your guests love the recipe. Thank you so much for taking the time to leave us a comment and a rating. We love to hear from you!

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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