A hearty and warming veggie meatballs dish perfect for meat free week.

Prep time
5 mins
Cook time
20 mins


  • ½ head of cauliflower
  • 1 ½ cups cooked brown rice (try using left overs)
  • 2 cups Community Co Ground Almond Meal
  • 4 free range eggs
  • 1 heaped tablespoon of smoked paprika
  • 2 tsp salt
  • 2 tsp Community Co olive oil
  • 3 zucchinis (optional for Zucchini noodles)
  • Community Co napolitana sauce – you can add cherry tomatoes if you have them in the fridge.
  • Basil and parmesan (optional for garnish)

How to make it:

  1. Use a spiralizer to make your noodles and set aside.
  2. Chop cauliflower into florets. Boil a pot of water and cook for 5 mins or until fork tender. Drain well.
  3. In a food processor, pulse cauliflower and brown rice until mostly smooth.
  4. Transfer to a bowl and combine with all other ingredients except oil.
  5. Heat oil in a pan. The oil should cover the bottom in a thin layer. Cook the balls for a few minutes on each side.
  6. As the balls are cooking, use a separate pan to heat up your sauce.
  7. Once balls are cooked, set aside.
  8. In the same pan chuck in zucchini noodles for 1- 2 minutes.
  9. Place balls on bed of zucchini noodles and serve with sauce. Top with basil and parmesan.