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Easy Weeknight Cauliflower Meatballs for Meatless Monday

These meatballs were very easy to make and delicious! "Patting" them with olive oil before they bake is the critical step in making sure you get an outer "crunch" without having to fry them!

Course Main Course
Cuisine Italian
Keyword Gluten Free Dairy Free High Protein Easy Meals Weeknight Dinners, Meatless Meals, Meatless Monday, Vegetarian Recipes
Servings 4 people


  • 3 cups Riced Cauliflower
  • 1 cup Breadcrumbs (I used rice crumbs from Trader Joe's to keep it Gluten Free)
  • 5 Tbsp Gluten Free Flour (or all-purpose flour)
  • 1 tsp garlic powder
  • 1 tsp Ginger
  • 1/4 tsp Pepper
  • 1 tsp Salt
  • 3 Eggs, beaten
  • 1 Tbsp Dried basil or 1/4 c fresh basil, finely chopped
  • 1 Tbsp Coconut Aminos
  • 2 pkgs Birds Eye Steamables 100% Vegetable Pasta


  1. Preheat oven to 400 degrees. Prepare a baking sheet with foil/sprayed with cooking spray or lined with parchment paper.

  2. Add all ingredients to a food processor & blend until a "dough" forms...suprisingly, these meatballs are very easy to form & hold their shape!

  3. Form ~1.5 Tbsp of the mix and roll into balls. It should make ~20 meatballs.

  4. Critical Step: pour ~1/2 cup of olive oil into a bowl. Using a pastry brush, brush olive oil onto all sides of the meatballs. This will make sure you get a nice "crunch" on the outside of your meatball!

  5. Bake for 20 minutes then flip meatballs and bake for an additional 10 minutes. Pair with Birds Eye Steamables 100% Vegetable Pasta...SO GOOD!