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Cauliflower Quinoa Meatless Meatballs In Coconut Turmeric Sauce

  • Author:
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


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



  • 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
  • 1/2 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
  • 1/2 tsp salt
  • 3/4 tsp Frontier Allspice powder
  • 1/2 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)
  • 1/2 tsp Frontier Organic Fair Trade Certified Ground Turmeric Root
  • 1/4 tsp salt
  • 1/8 tsp Frontier Cracked Black Pepper
  • 1/8 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
  • 1/2 cup chopped cilantro or parsley


  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.


  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 tbsp ground flax seeds + 3 tbsp water.  Mix ground flax and water well and let sit for 5 minutes before adding to the meatless meatball mixture
  • Category: Entree
  • Method: stovetop
  • Cuisine: Asian


  • 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,