Thanks to frozen riced cauliflower and broccoli (or just good ol’ leftover veggies), meatless balls are possible in 30 minutes.


Credit: Photography by Kate Mathis

Recipe Summary

6 to 8 as a starter or 4 as an entrée




Instructions Checklist
  • Preheat the oven to 425°. Line a large baking sheet with parchment paper.

  • In a small skillet, toast the nuts over medium heat, stirring often, until lightly toasted, about 2 minutes. Transfer to a food processor. Pulse into finely ground crumbs, but not into a paste. (You should have about 1 cup.)

  • Place the drained cooked broccoli and cauliflower in a bowl. Season with salt and pepper. Mix in the nuts, cheese, breadcrumbs, egg, garlic, thyme, lemon zest, cumin, and crushed red pepper. Roll the mixture into balls about the size of a large walnut. Arrange on the baking sheet; spray with cooking spray or lightly brush with oil. Roast the meatballs, turning once, until golden, 15 to 18 minutes.

  • Meanwhile, in a large skillet, heat the oil, two turns of the pan, over medium-high. Add the onion. Season with salt and pepper. Add the cinnamon. Cook, stirring often, until the onion softens, 4 to 5 minutes. Add the crushed tomatoes and tomato sauce. Reduce heat. Let simmer until the sauce thickens, about 5 minutes. Before serving, add a little hot sauce to taste.

  • Serve the meatless meatballs with the sauce for dipping or topping.