Low in carbohydrates and high in protein, these savory (yet sweet!) plant-based “meatballs” are so darn tasty. They’re crispy on the outside, soft on the inside and super-loaded with nutrient-dense ingredients, including quinoa flakes, chia seeds, zucchini, cauliflower and kimchi. But wait, there’s more! This recipe is gluten-free, grain-free and vegan-friendly!

Sweet & Sour Cauliflower "Meatballs" with Kimchi
Servings 6
Calories 190 kcal
Ingredients
Cauliflower "meatballs"
- 1 Tbsp. coconut oil or ghee
- 1/2 cup onion, minced
- 2 cups cauliflower rice
- 1 cup shredded zucchini, squeeze out excess water
- 2 Tbsp. ground chia seeds
- 6 Tbsp. water
- 1 cup chopped kimchi, drain well & squeeze out excess water
- 1 cup quinoa flakes
- 1 tsp. salt
- ½ tsp. crushed red pepper, optional
Sweet & sour sauce
- 1-2 Tbsp. arrowroot powder
- ½ cup water
- ¼ cup coconut vinegar
- ¼ cup ketchup
- ¼ cup coconut aminos
- ¼ cup coconut sugar
- 2 scallions, minced
Instructions
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Preheat oven to 400 degrees Line baking sheet with parchment paper and set aside.
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Heat medium sauté pan over medium and add ghee or coconut oil.
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Sauté onion for 3-4 minutes until soft.
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Add cauliflower rice and shredded zucchini. Stir and sauté 4-5 minutes until cauliflower begins to soften.
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In small bowl, combine ground chia seeds and water, stir to combine and set aside.
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In medium mixing bowl, spoon in sautéed vegetables. Add chia mixture, which should be very thick, stir to combine with vegetables.
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Add chopped, drained kimchi, quinoa flakes and salt, stir to combine, set aside to rest for 15 minutes. Mixture will get a little thicker as liquid is absorbed into quinoa flakes.
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Meanwhile make sweet and sour sauce. In small bowl, thoroughly mix arrowroot and water.
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In saucepan over medium heat, combine coconut vinegar, ketchup, coconut aminos and coconut sugar. Stir to dissolve sugar and whisk in arrowroot mixture. Cook over medium heat for 2-3 minutes until thick. Remove from heat and add scallions.
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To form “meatballs,” roll 1 tablespoon cauliflower mixture scooping into hand and squeezing, then roll gently into ball shape. Place rolled balls on prepared sheet pan. Spray balls generously with coconut oil.
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Bake 60 minutes, turning cauliflower balls every 20 minutes or so to evenly brown on all sides. Give meatballs an extra spritz of coconut oil while turning if they are a little dry.
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To serve, place 3-5 meatballs in bowl, drizzle warm sweet and sour sauce on top and garnish with extra minced scallions and kimchi if desired.
Nutrition Facts
Sweet & Sour Cauliflower "Meatballs" with Kimchi
Amount Per Serving (1 g)
Calories 190
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Sodium 679mg28%
Potassium 352mg10%
Carbohydrates 32g11%
Fiber 5g20%
Sugar 10g11%
Protein 5g10%
Vitamin A 292IU6%
Vitamin C 35mg42%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.