Cauliflower Quinoa Vegetarian Meatless Meatballs in Coconut Turmeric Broth - A succulent vegetarian dinner idea and a great way to try some new spices.
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 we "identify" with the most, without a doubt we would pick cinnamon, all spice and turmeric. These are the three spices we absolutely love, and bring us our fondest childhood memories.
We often write about what an inspiration both our mother and grandmother have been to us, especially in the kitchen. We wouldn't have the love for cooking and sharing food we have, if it wasn't for them. It's how they showed their love, and how much they cared for us. And we have learned to do the same.
Most of the food we grew up eating had a strong Middle Eastern influence. Which translates into bold, assertive flavors and (lots of) spices.
How to Make Cauliflower Quinoa Meatballs Video
Our mom uses cinnamon and allspice in a lot 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. A bit unusual, you might think, but absolutely delicious. So for us, when we think of this golden spice, we think of comfort food.
Have you ordered Tahini and Turmeric, our Vegan Middle Eastern Cookbook?
Today we are collaborating with Frontier Co-op to bring you this flavor and spice packed recipe. This dish is hearty and comforting, and a great way to show your vegetarian guests some love during the Holidays. Turmeric, cinnamon and allspice were the inspiration for these out of this world meatless meatballs that can be made vegetarian or vegan. Just read the comments below to find out how.
In every bottle of Frontier Co-op products there is a story and each label shares the purpose within:
- The Organic Ground Vietnamese Cinnamon is sourced from a specific region and has 5% and higher oil content — more than twice that of average cinnamon. To give back to the area, Frontier Co-op provides this region with books, desks, beds and room and board so children from these remote farming communities can attend a distant regional school.
- The Organic Fair Trade Certified Ground Turmeric Root is sourced from Sri Lanka and grown by small farmers in a 2,043-member cooperative; Frontier Co-op provided them with a $25,000 grant to build an organic training center where co-op farmers are educated on organic, sustainable growing techniques.
- The Jamaican Allspice is a single spice with a daring aroma and flavor, reminiscent of warm spices like cinnamon, cloves, and nutmeg. Allspice is the unripened berry of a small evergreen
Other Delicious Cauliflower Recipes For You
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.
Do you cook with a purpose? Share you story with us! Leave us a comment or connect with us on Twitter ( @ourpassionforfood ) , Facebook or Instagram ( @mayihavethatrecipe )
This post is sponsored by Frontier Co-op. All opinions are our own. Thank you for supporting the brands that support "May I have that recipe"!
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Cauliflower Quinoa Meatless Meatballs In Coconut Turmeric Sauce
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
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
- 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
- Combine all the meatball ingredients (except the vegetable oil for pan-frying) in a large bowl and refrigerate for 20-30 minutes
- 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
- Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes
- Add chopped cilantro (or parsley), remove from heat and set aside
- 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
- 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.
- Serve warm over rice or quinoa.
Notes
- You can buy cauliflower rice at most grocery stores. You can also make your own by chopping cauliflower in a food processor.
- Make sure quinoa is cool before making the meatless cauliflower meatballs.
- 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
Keywords: Quinoa meatballs, meatless meatballs, cauliflower meatballs,
Cindy says
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!
Vicky & Ruth says
Thank you Cindy! Enjoy!
Saniya Wasim says
i think the method for cauliflower rice should be explained here for those who do not know how to do it
Vicky & Ruth says
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.
Lisa latter says
Do you cook it first? Was wondering the same...
Vicky & Ruth says
We are sorry for the confusion. No, you don't cook the cauliflower rice. It is added raw.
Sarah says
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!
Vicky & Ruth says
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!
Jackie says
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
Jackie says
Yum just need to squeeze some moisture out of the cauliflower rice before adding rest of ingredients
Sarah Barnhouse says
This was so good, plan on making just the sauce to try with a fry other things!!! It warms up great too!!!
Vicky & Ruth says
Sounds like a great idea!! So glad you liked it 🙂
Sara says
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.
★★★★★
Trish says
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?
Vicky & Ruth says
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.
Márcia says
I use chickpea flour to hold the ingredients together. Works wonders!
Donna says
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!
Summer says
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!
★★★★★
Vicky & Ruth says
Thank you Summer! So glad you enjoyed the vegetarian meatballs.
Nicole says
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!
Vicky & Ruth says
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.
Lisa latter says
Still unclear about the cauliflower rice. Cook it first or mix it in raw?
Vicky & Ruth says
We are sorry for the confusion. No, you don't cook the cauliflower rice. It is added raw.
Jennifer says
Got a head of cauliflower at home just begging for this to happen. Fantastic looking recipe ladies. Will follow up with results.
Vicky & Ruth says
We can't wait to know what you think!
Wendy says
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!!!
Vicky & Ruth says
Thank YOU!! So glad you liked them!!
Stacy Davis says
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.
Vicky & Ruth says
Hi Stacy!
So glad to hear you liked this recipe. Love the idea of the harissa and mango chutney!
Dorothy says
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.
Vicky & Ruth says
Hi Dorothy,
That definitely sounds like an easy clean up method! Thank you so much for sharing. We hope you enjoy the recipe 🙂
Ashley says
This is such a great recipe, thanks for sharing it!
Vicky & Ruth says
Thank you so much Ashley!
Mary says
Do you think these would work substituting fine matzo meal for the flour. It would be a great vegetarian meal for Pesach
Vicky & Ruth says
We really think it should work fine. Let us know, how they come out.
Mary Emanuel says
Made this with matzo meal for the first seder night. Easy recipe and it was really enjoyed by all. Totally YUM
Vicky & Ruth says
Hi Mary! So happy to hear that!! Thank you for sharing 🙂
Dani says
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!
★★★★★
Vicky & Ruth says
Dani, thank you so much for your comment and fo sharing your experience with this dish. We are so happy you love it!
Kerry says
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?
Vicky & Ruth says
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!
Carol says
Have you tried the air fryer? Perhaps it will work better there? it does not need any oil.
Vicky & Ruth says
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.
Lamia says
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
Vicky and Ruth says
Thank you! It's one of pour most popular recipes!
Hannah says
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!!
Vicky and Ruth says
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!
Pat says
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.
★★★★★
Vicky & Ruth says
Thank you for your feedback! So glad you enjoyed the recipe. And thanks for the tip!! 🙂
Jenny Griffith says
This recipe is AMAZING! I knocked my boyfriends socks off!
Vicky & Ruth says
Thank you so much!
Mary A Day says
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.
★★★★
Vicky & Ruth says
Thank you for your comment. You are absolutely right!
Stacey says
Love your meatless meatballs recipe, they taste so good!
Jamie says
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!
Vicky & Ruth says
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.
Vanessa A says
I made this recipe this week and it's delicious! So flavourful. Evenmy meat-loving fiance loved it! Thank you for sharing!
★★★★★
Vicky & Ruth says
Thank you for your feedback! So glad you enjoyed the recipe 🙂
Brenda from West Chester, PA says
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)
Vicky & Ruth says
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.
Márciai says
I find that steaming the califlower rice for a few minutes solves this issue as it turns into a binding agent itself this way.
Maureen says
Delicious. Only downside was it took about an hour to make and we scarfed it down in minutes!
★★★★★
Vicky & Ruth says
Ha, ha, we hope the dish was worth the time!
Jacinda Stephenson says
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!
★★★
Vicky & Ruth says
Thank you for your feedback!
sarah zanger says
yummy
★★★★★
Michele says
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!
★★★★★
Vicky & Ruth says
Thank you so much!! So glad you enjoyed it!! 🙂
Kim says
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!
★★★★★
Vicky & Ruth says
We have to agree about the sauce. So rich and yummy!! 🙂
Sarah says
We loved this recipe. We added creamed cashews (cashews and almond milk pureed) to make the sauce creamier.
Aliza says
What an awesome recipe!
★★★★★
Steff says
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??
Vicky & Ruth says
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.
Teenyreeny says
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
Vicky & Ruth says
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!! 🙂 )
Erin says
can I use regular cinnamon? I don't have Vietnamese cinnamon
Vicky & Ruth says
Absolutely! Enjoy!
Maia says
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!
★★★★★
Vicky & Ruth says
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.
Betty says
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!
Vicky & Ruth says
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!
Debby Baumel says
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.
★★★★
Sonia says
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!
★★★★★
Vicky & Ruth says
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.
Christy says
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?
Vicky & Ruth says
Hi!! This dish is delicious over rice. Hope you enjoy it!!
Wendy Barry says
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.
★★★★★
Vicky & Ruth says
LOL! Thank you Wendy, we are so happy you enjoyed our cauliflower veggie meatballs. Keep Cooking!
Wendy Barry says
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.
★★★★★
Vicky & Ruth says
Great variations, thank you!
Patti says
Very good. A new staple in the kitchen!
★★★★★
Vicky & Ruth says
Thank you so much, it is a staple in our kitchen as well!
Di says
Loved this recipe thanks. I find the lime juice overwhelming so omit this. Many thanks.
★★★★
Márciai says
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!
Suzanne B says
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!
★★★★★
Amanda says
Vietnamese cinnamon is from cassia bark, not true cinnamon.
Olivia says
I made it and it was absolutely delicious!!
Vicky & Ruth says
Thank you, so glad that you enjoyed our Cauliflower Quinoa Meatballs
Heidi says
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.
Christine says
These veggie cauliflower meatballs are SOOOOOOOOOO delicious!
★★★★★
Jen says
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!
★★★★★
Vicky & Ruth says
Jen, thank you so much for sharing your feedback on our cauliflower meatballs.
Edith says
One of the best dinner I have had in a long time. Thank you so much for the recipe!
★★★★★
Jenny Gensler says
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.
Vicky and Ruth says
Thnak you! We are so glad you enjoyed the recipe1
Tura mavie says
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.
★★★★★
Vicky and Ruth says
That's the best endorsement we coild get!
Melissa says
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.
Vicky and Ruth says
Thank you!
Martine says
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!
★★★★★
Vicky and Ruth says
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!