Cauliflower meatballs that are flavoured with Feta cheese and lemon. This is an easy vegetarian meatballs recipe with the taste of summer.
Initially I was going to make this mixture into cauliflower fritters but as I formed the mixture in my hands, I changed my mind and moulded the mixture into balls. The use of the term meatball in a vegetarian recipe is a bit of a misnomer really! However, it’s a popular term for any vegetable dish fashioned into balls.
I added Feta Cheese and lemon to these cauliflower meatballs as I wanted them to have a light summery taste. Cauliflower goes well with feta and lemon too. The sumac is an optional spice in this recipe. I used it because it gives an added lemon taste to the recipe. Also, I finally found some on the island! It’s been 3 years since I have used it as it was not available in Barbados. However, the range of spices available in Aruba are more varied and it was with much delight and almost a happy dance that I came across a Middle Eastern food section in a supermarket.
These cauliflower meatballs are perfect served with some zucchini noodles. I used a vegetable peeler to cut zucchini ribbons, gently cook them in butter for a couple of minutes and voila! An easy healthy lunch. There can be a bit dry by themselves, so I dipped the cold leftover cauliflower meatballs into some mayonnaise. Just yummy! You could serve a bowl of these along with a dip for a snack.
I found that the Feta cheese and the lemon juice were moist enough to bind the mixture together. If yours is a bit dry you may want to add a beaten egg. The cauliflower rice is not too wet as it is pan fried, drying out the moisture.
These cauliflower meatballs can be prepared ahead before cooking them. I recommend at least an hour to allow the balls to firm up though. A batch was left in the fridge overnight and baked great the next day. Yet again the versatile cauliflower turns into another healthy, low carb and gluten free dish! Main meal or a snack, it's delicious!
Other keto vegetarian "meatball" recipes
Cauliflower, Feta & Lemon Meatballs
Ingredients
- ½ head cauliflower medium
- ½ cup (75g) Feta cheese
- 1 Lemon Juice & Rind
- ½ tablespoon garlic powder
- ½ teaspoon sumac optional
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Rice the cauliflower by either grating the florets or putting them in a food processor and blitzing them.
- Heat the olive oil in a frying pan on a medium heat.
- Gently sauté the cauliflower rice for about 5-7 minutes.
- Remove from the heat and place in a bowl.
- Crumble the Feta cheese and add it to the cauliflower with the lemon rind and juice, salt, pepper, garlic powder, sumac and parsley and mix thoroughly.
- Fashion the mixture into walnut shaped balls and place on parchment paper.
- Place the balls in the fridge and sit for a minimum of one hour.
- Preheat the oven to 180C/375F degrees.
- Bake the cauliflower meatballs on a tray for 20 minutes until golden, turning them over halfway.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Wendy
Made these today and they are awesome! What kind of light sauce can I pair with them? Would brushing them with olive oil and paprika work well with the lemon and feta?
Angela Coleby
I love the idea of the paprika and olive oil! Delighted you enjoyed them. A marinara sauce or maybe a yoghurt and mint sauce should go well with them.
Cathy
I couldn’t wait to make this recipe cauliflower, feta & lemon I really like. However, my meatballs didn’t hold together well, any suggestions?
Angela Coleby
If the mixture is not moist enough to bind, add a beaten egg.
Patricia
When you say lemon juice and rind; are they being chopped up whole? Confused on how to incorporate the whole lemon. Please explain!
Angela Coleby
I use the rind from the lemon, then juice it. Hope you enjoy the recipe!
Gerri
Thanks for replying about how many cups. (Reply feature doesn't appear to be working.) Fortunate to have frozen riced. Saves time & mess.
Gerri
About how many cups of cauliflower? I have frozen riced cauliflower.
Angela Coleby
About 3 cups.
Jill
Hi,
Am I missing something? I can't seem to keep the meatballs together.
Please help.
Jill
Angela Coleby
I found my cauliflower and feta to be moist enough to hold it together BUT if your mixture is too dry, add a beaten egg to the mixture. Or shredded Cheddar cheese. This should help.
Jill
How do you get the meatballs to stick together?
Angela Coleby
I found that my cauliflower rice was moist enough to hold them together. If they are too dry, add a beaten egg.
Gerri
About how many cups of cauliflower? I get frozen riced cauliflower. Looks delicious. Thanks.
Angela Coleby
It should be about 1 1/2 to 2 cups. I'm very jealous you get frozen riced cauliflower as we don't here! Hope you enjoy the recipe!
Susan
Has anyone tried frozen riced cauliflower?
Nancy E Lustgarten
Wouldn't it be easier to not rice the cauliflower and make them into balls, just chop or pull apart the cauliflower into small pieces and use the same recipe?
Angela Coleby
I haven't tried that but if you do, let me know how it works out.
Corey
Love this recipe... perfect for the plant paradox program... one discovery I made was if you steam the cauliflower as florettes (let it cool) and then put all ingredients in the food processor together, it’s so much easier to make the balls and get the correct texture! Love these!
Jaki
Do you have any suggestions for replacing the feta cheese? I'd love to try this recipe, but I'd like to make it dairy free. Look forward to hearing from you!
Angela Coleby
Do you eat meat? Some ground chicken or turkey could be used. If not, tofu?