Veggie Spirulina Meatballs

I love meatballs. Meatballs on a sub. Meatballs in tomato sauce. Meatballs & Indian curry. Meatballs in my salad. You name it.

These Veggie Spirulina Meatballs are great for batch cooking as they freeze perfectly. They come together in no time, and are a delicious, economical, all-purpose protein that can round out any store-bought plant-based alternative.

The breakdown is that they’re made with cauliflower, Spirulina, brown rice, quinoa, breadcrumbs, eggs, and a nice big pinch of garlic and spices. And they don’t require hours of prep. That’s it!

Ingredients

3 cups cauliflower florets (roughly 1 head of cauliflower) or cauliflower rice

3 cups cooked quinoa and/or brown rice

3/4 cups breadcrumbs

4 eggs

2 tablespoons fresh Spirulina

1/2 tablespoon garlic powder

1/2 tablespoon cumin

1/2 tablespoon ground pepper

2 teaspoons salt

Instructions

Prepare rice and/or quinoa according to instructions.

Boil the cauliflower florets for about 5 minutes, until fork-tender. Drain well.

Blend rice and cauliflower in a food processor until only a little bit of texture remains. Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. If mixture doesn't come together, add more breadcrumbs or flour.

Roll into small balls. Cook for several minutes on each side in a well-oiled pan over medium heat.

Recipe inspired by Pinch of Yum

We Are The New Farmers

Veggie Spirulina Meatballs