Name: Buffalo Cauliflower Meatballs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: Meatballs:; 1 cup roasted cauliflower, riced (120g); 1 cup cooked quinoa (137g); 1 cup breadcrumbs (100g); 2 Bob’s Red Mill Egg Replacers or flax eggs (if using flax, reduce liquid slightly); ½ cup red onion, finely diced (114g); ½ teaspoon ground black pepper (1g); ¾ teaspoon sea salt (4g); 3 cloves garlic, minced; 1 ½ tablespoons coconut oil (20mL); Buffalo Sauce:; ½ cup vinegar-based hot sauce, like Frank’s (120mL); 1 tablespoon vegan butter (14g); 1 teaspoon garlic powder (3g); 2–3 tablespoons maple syrup (30–45mL)

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Spicy, tender, and packed with bold flavor, these Buffalo Cauliflower Meatballs are a satisfying vegan alternative to classic meat-based appetizers. With a crispy outside and hearty, savory inside made from cauliflower, quinoa, and breadcrumbs, these meatballs are perfect for game day, parties, or even a weeknight dinner. Drizzled with a tangy buffalo sauce, they’ll win over both vegans and meat-eaters alike.

Why You’ll Love This Recipe

Vegan and dairy-free, but loaded with flavor
Great appetizer or main course option
Baked and pan-seared for a perfect texture
Buffalo sauce gives a spicy kick with a touch of sweetness

Ideal for meal prep or parties
Made with wholesome ingredients like cauliflower and quinoa
Freezer-friendly and easy to reheat

Ingredients

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

For the meatballs:

1 cup roasted cauliflower (about 120g)
1 cup cooked quinoa (137g)
1 cup breadcrumbs (100g)
2 Bob’s Red Mill egg replacers or flax eggs (reduce liquid slightly if using flax)
½ cup red onion, finely diced (114g)
3 cloves garlic, minced
½ teaspoon ground black pepper
¾ teaspoon sea salt
1½ tablespoons coconut oil (for pan frying)

For the buffalo sauce:

½ cup vinegar-based hot sauce (like Frank’s)
1 tablespoon vegan butter
1 teaspoon garlic powder
2–3 tablespoons maple syrup

Directions

Make the Buffalo Sauce:

In a small saucepan over medium-low heat, whisk together hot sauce, vegan butter, garlic powder, and maple syrup.

Heat until fully combined and smooth. Set aside.

Prepare the Meatballs:

Preheat the oven to 450°F (230°C).
Cut cauliflower into even florets and drizzle with a little oil. Roast for 15–20 minutes until golden. Let cool.

Add roasted cauliflower to a food processor and pulse until finely riced. Measure out 1 cup.
In a mixing bowl, combine the riced cauliflower, quinoa, breadcrumbs, red onion, garlic, salt, pepper, and egg replacer. Mix until uniform—no large chunks should remain.
Heat coconut oil in a skillet over medium-high heat. Form the mixture into 1-tablespoon-sized balls using your hands.

Cook meatballs in batches, searing each side for 1–2 minutes until browned and firm, about 4–5 minutes total.
Once all meatballs are cooked, reduce heat. Let the pan cool slightly before adding the buffalo sauce. Stir gently to coat the meatballs in the sauce.
Serve immediately.

Servings and timing

Servings: 4 (16 meatballs total)
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Variations

Gluten-free: Use gluten-free breadcrumbs.
Different sauces: Swap buffalo for BBQ, teriyaki, or a creamy vegan ranch drizzle.
Baked-only version: Skip the pan-frying and bake meatballs at 400°F for 20 minutes, flipping halfway.

Air fryer option: Cook at 380°F for 10–12 minutes, shaking halfway.

Storage/Reheating

Storage:
Refrigerate leftovers in an airtight container for up to 4 days.

Reheating:
Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. You can also microwave for 30–60 seconds, but the exterior may lose crispness.

Freezing:
Freeze uncooked or cooked meatballs. To reheat, bake from frozen at 375°F for 15–18 minutes, or until hot throughout.

FAQs

Can I make these meatballs ahead of time?

Yes! You can prep and form the meatballs up to 2 days in advance and refrigerate until ready to cook.

Can I freeze them?

Absolutely. Freeze them after cooking or before cooking. Store in an airtight bag or container for up to 2 months.

What can I serve with these meatballs?

Try them with cauliflower rice, in hoagie rolls, with pasta, or on a salad. They also make great party appetizers with toothpicks.

Can I bake them instead of pan-frying?

Yes. Bake at 400°F for 20–25 minutes, turning halfway through, until golden and cooked through.

Are they spicy?

The heat depends on the hot sauce you choose. Use a mild sauce if you prefer less spice or reduce the amount slightly.

Can I use fresh cauliflower instead of roasted?

Roasting adds flavor and removes excess moisture. If using steamed cauliflower, drain it well to avoid a soggy texture.

What’s a good egg replacer?

Flax eggs or Bob’s Red Mill Egg Replacer both work well. Just be sure to reduce the liquid slightly if using flax.

Can I make these without quinoa?

Yes, but the texture will change. Try cooked lentils or chickpeas as an alternative.

What’s the best way to keep them warm for a party?

Place the cooked and sauced meatballs in a slow cooker on the “warm” setting until ready to serve.

Do they hold together well?

Yes—if mixed thoroughly. Make sure the mixture is cohesive before shaping into balls to prevent crumbling.

Conclusion

These Buffalo Cauliflower Meatballs are a fiery, satisfying plant-based option for any occasion. Whether you're hosting a party, prepping meals for the week, or just craving something bold and delicious, these meatballs deliver big on flavor without any meat. With their crispy exterior, tender interior, and addictive buffalo coating, they’ll quickly become a go-to favorite in your kitchen.