Vegetarian Meatballs in Coconut Turmeric Sauce

Why You’ll Love This Recipe

• Comforting without being heavy thanks to cauliflower and quinoa
• A silky, sunshine-yellow sauce that’s big on flavor and pantry-friendly
• Easy to customize (bake or pan-fry, mild or spicy, vegan or not)
• Meal-prep friendly—meatballs and sauce both reheat beautifully
• Naturally gluten-free option with a simple flour swap

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatless Meatballs

• 8 oz cauliflower rice (about 2 cups)
• 1 cup cooked quinoa, cold
• 1 cup fresh chopped cilantro or parsley
• ½ cup flour (any kind)
• 2 eggs, beaten
• 2 teaspoons extra virgin olive oil
• ½ teaspoon salt
• ¾ teaspoon allspice powder
• ½ teaspoon ground Vietnamese cinnamon
• 3 tablespoons vegetable oil (for pan-frying)

For the Coconut Turmeric Sauce

• 2 tablespoons extra virgin olive oil
• 1 medium onion, thinly sliced (about 2 cups)
• 4 garlic cloves, sliced
• 1-inch fresh ginger root, grated (about 2 tablespoons)
• ½ teaspoon ground turmeric
• ¼ teaspoon salt
• ⅛ teaspoon cracked black pepper
• ⅛ teaspoon Aleppo pepper or red pepper flakes (optional)
• 1 cup canned full-fat coconut milk
• 1 cup vegetable broth or water
• 2 tablespoons fresh lime or lemon juice
• ½ cup chopped cilantro or parsley

Directions

Make the meatless meatballs

1. In a large bowl, combine cauliflower rice, cooked quinoa, herbs, flour, beaten eggs, olive oil, salt, allspice, and cinnamon. Mix until evenly hydrated. Let sit 5–10 minutes so the flour absorbs moisture.
2. Scoop and roll into 1 to 1¼-inch balls (about 1½ tablespoons each). If the mixture feels too wet, sprinkle in a bit more flour; if too dry, add a teaspoon or two of water.
3. Heat vegetable oil in a large nonstick skillet over medium to medium-high heat. Pan-fry meatballs in batches, turning occasionally, until deeply golden on several sides and set in the center, 7–10 minutes total. Transfer to a plate.

Make the coconut turmeric sauce

4. In the same skillet, add olive oil. Sauté onion over medium heat until soft and lightly golden, 5–7 minutes.
5. Stir in garlic and ginger; cook 1 minute until fragrant.
6. Sprinkle in turmeric, salt, black pepper, and Aleppo pepper; toast 30 seconds.
7. Pour in coconut milk and broth. Simmer gently, stirring, until slightly thickened and glossy, 5–8 minutes.
8. Stir in citrus juice and herbs. Taste and adjust salt or acidity.
9. Nestle the meatballs into the sauce and simmer 3–5 minutes to warm through. Serve with rice, naan, or greens.

Servings and timing

• Servings: 4 (about 18–20 small meatballs)
• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes

Variations

• Vegan: Replace the 2 eggs with 2 “flax eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water; rest 10 minutes to gel). Add an extra tablespoon of flour if needed for binding.
• Baked meatballs: Brush a sheet pan with oil and bake at 400°F (200°C) for 18–22 minutes, turning once, until browned and firm.
• Gluten-free: Use a 1:1 gluten-free flour blend or chickpea flour for a slightly nutty note.
• Herb swap: Try mint with cilantro for a fresher profile, or dill with parsley for a Mediterranean twist.
• Extra veg: Fold in ¼ cup very finely grated carrot or zucchini (well squeezed) into the meatball mixture.
• Spicier: Add ½–1 teaspoon curry powder or extra red pepper flakes to the sauce.

Storage/Reheating

• Refrigerate: Store meatballs and sauce together in an airtight container up to 4 days.
• Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over low heat with a splash of water or broth, or microwave at 50–60% power, stirring occasionally, until hot. Avoid boiling to keep the coconut sauce smooth.

FAQs

Can I use fresh cauliflower instead of store-bought cauliflower rice?

Yes. Pulse florets in a food processor to rice-size pieces. Lightly steam or microwave 2–3 minutes, then cool and pat dry to prevent soggy meatballs.

My mixture is too wet to roll. What should I do?

Sprinkle in 1–2 tablespoons of flour and let it rest a few minutes. Chilling the mixture 10–15 minutes also helps it firm up.

Can I make the meatballs ahead?

Absolutely. Shape and refrigerate up to 24 hours, or cook and chill up to 4 days. Reheat in the sauce until warmed through.

What can I serve with this?

Steamed basmati or jasmine rice, quinoa, warm naan, or sautéed greens pair beautifully with the creamy sauce.

How do I keep the meatballs from falling apart?

Make sure quinoa is cold, the mixture rests before shaping, and pan heat is medium so the exterior sets without burning. Don’t overcrowd the pan.

Can I air-fry the meatballs?

Yes. Mist with oil and air-fry at 375°F (190°C) for 10–12 minutes, shaking once, until browned and set.

Will light coconut milk work?

It will, but the sauce will be thinner. Reduce it a few extra minutes, or add 1–2 tablespoons more coconut cream if you have it.

Can I replace quinoa?

Use cooked brown rice, millet, or bulgur. Aim for the same cup-for-cup volume and keep the grains cold.

How do I make it less spicy?

Skip the Aleppo/red pepper flakes and use black pepper only. The sauce will still be flavorful from turmeric, garlic, and ginger.

Can I double the recipe?

Yes. Brown meatballs in batches and simmer the sauce in a wider pot so it reduces properly. Season to taste at the end.

Conclusion

These vegetarian meatballs bring crisp texture and satisfying substance, while the coconut turmeric sauce delivers warmth, brightness, and a hint of spice. It’s a flexible, make-ahead recipe you can tailor to your taste perfect for weeknights and special dinners alike.

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