Vegetarian Meatballs in Coconut Turmeric Sauce
Make this vegetarian meatballs in coconut turmeric sauce recipe: crisp cauliflower–quinoa meatballs simmered in a silky coconut turmeric sauce with herbs and citrus—weeknight easy, meal-prep friendly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings (about 18–20 small meatballs)
- Category: Dinner, Main Course
- Method: Stovetop, Pan-Fry (baked/air-fry options provided)
- Cuisine: Global / Indian-inspired
- Diet: Vegetarian
Ingredients
For the Meatless Meatballs
8 oz cauliflower rice (about 2 cups)
1 cup cooked quinoa, cold
1 cup chopped cilantro or parsley
½ cup flour (any kind)
2 eggs, beaten
2 tsp extra-virgin olive oil
½ tsp salt
¾ tsp ground allspice
½ tsp ground Vietnamese cinnamon
3 tbsp vegetable oil (for pan-frying)
For the Coconut Turmeric Sauce
2 tbsp extra-virgin olive oil
1 medium onion, thinly sliced (about 2 cups)
4 garlic cloves, sliced
1-inch fresh ginger, grated (about 2 tbsp)
½ tsp ground turmeric
¼ tsp salt
⅛ tsp cracked black pepper
⅛ tsp Aleppo pepper or red pepper flakes (optional)
1 cup full-fat coconut milk
1 cup vegetable broth or water
2 tbsp fresh lime or lemon juice
½ cup chopped cilantro or parsley
Instructions
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Mix meatballs: In a large bowl combine cauliflower rice, cold quinoa, herbs, flour, eggs, olive oil, salt, allspice, and cinnamon. Mix until evenly hydrated; rest 5–10 minutes.
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Shape: Scoop 1 to 1¼-inch balls (about 1½ tbsp each). If too wet, add a bit more flour; if too dry, add 1–2 tsp water.
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Pan-fry: Heat vegetable oil in a large nonstick skillet over medium to medium-high. Cook meatballs in batches, turning, until deeply golden and set, 7–10 minutes. Transfer to a plate.
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Start sauce: In the same skillet, add olive oil. Sauté onion over medium heat until soft and lightly golden, 5–7 minutes.
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Stir in garlic and ginger; cook 1 minute until fragrant.
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Add turmeric, salt, black pepper, and Aleppo/red pepper; toast 30 seconds.
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Pour in coconut milk and broth; simmer 5–8 minutes until slightly thickened and glossy.
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Stir in citrus juice and herbs; taste and adjust seasoning.
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Finish: Nestle meatballs into the sauce and simmer 3–5 minutes to warm through. Serve with rice, naan, or greens.
Notes
Vegan option: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water; rest 10 min). Add 1 tbsp extra flour if needed.
Baked or air-fried: Bake at 400°F (200°C) for 18–22 minutes, turning once; or air-fry at 375°F (190°C) for 10–12 minutes, shaking once.
Gluten-free: Use a 1:1 GF flour blend or chickpea flour.
Texture tips: Use cold quinoa; let the mixture rest; don’t overcrowd the pan. If loose, add flour by the tablespoon and/or chill 10–15 minutes.
Make-ahead: Shape up to 24 hours ahead, or cook meatballs and refrigerate up to 4 days.
Freeze: Freeze meatballs and sauce (together or separately) up to 2 months; thaw overnight.
Reheat: Warm gently over low heat with a splash of water/broth; avoid boiling to keep the coconut sauce smooth.
Serve with: Basmati or jasmine rice, quinoa, warm naan, or sautéed greens.
