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4 Ingredient Vegetarian Meatballs: Gluten-Free, Soy Free, Dairy-Free

These gluten free vegetarian meatballs are so easy, perfect for meal prep, and only 4 ingredients! In under a half hour, you can have a healthy weeknight dinner or option for affordable, meatless workweek lunches. Made with cauliflower, brown rice and walnuts, they’re also soy-free and dairy-free meatballs. These pair perfectly with any sauce, pasta or salad. They also freeze wonderfully, so go ahead and make a double batch!

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: Serves 6 1x
  • Category: Vegetarian
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
These gluten free vegetarian meatballs are so easy, perfect for meal prep, and only 4 ingredients! In under a half hour, you can have a healthy weeknight dinner or option for affordable, meatless workweek lunches. Made with cauliflower, brown rice and walnuts, they're also soy-free and dairy-free meatballs. These pair perfectly with any sauce, pasta or salad. They also freeze wonderfully, so go ahead and make a double batch! #meatlessrecipes #vegetarianmeatballs #glutenfreevegetarian #soyfreevegetarian #meatlessmeatballs
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Ingredients

  • 12 ounce bag of riced cauliflower
  • 8.5 ounces of brown rice (90 second rice, or 1.5 cups cooked brown rice)
  • 1 cup whole walnuts
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Avocado or olive oil

Instructions

  1. Microwave your cauliflower rice if you’re using a bag of frozen rice, and microwave or cook your brown rice. Preheat the oven to 400 degrees F.
  2. Add the cauliflower rice, brown rice and walnuts to a food processor and pulse for about 1 to 2 minutes, until it is mostly smooth and there are not whole rice grains remaining
  3. Add the mixture from the food processor to a large mixing bowl and add in the eggs and spices. Use a large spoon or fork to stir everything together until it is well combined
  4. Spray a bit of cooking oil over a sheet pan to prevent sticking, and then begin rolling your mixture into small balls (about 1 to 1.5 tablespoon of mixture per meatball), and placing them directly onto your sheet pan
  5. Once all of the mixture is rolled into meatballs, brush or spray the top of each meatball with avocado or olive oil
  6. Bake for 20-25 minutes, until tops are golden brown. Remove from the oven and serve, or let cool before storing in the refrigerator or freezer

Notes

  • If you’re using leftover rice or cauliflower that was previously refrigerated, heat it up first prior to adding to the food processor so it is heated and softened