Dinner

Chicken Meatballs with Quinoa and Curried Cauliflower Recipe

ByLuna Ryder December 1, 2025December 1, 2025

Introduction

This recipe for chicken meatballs with quinoa and curried cauliflower offers a flavorful, wholesome meal that’s easy to prepare. Combining tender spiced meatballs with a vibrant vegetable and quinoa mix, it’s perfect for a nutritious dinner that doesn’t compromise on taste.

A close-up image of a white bowl filled with a dish that has three main layers—at the bottom, a grain base in light brown color with a coarse texture; the middle layer has round, golden-brown shrimp coated with green herbs; on top, pieces of charred yellow corn with green dill sprigs scattered throughout, adding a fresh touch. The bowl is held gently by a woman's hand, and a fork is picking up some food from the side. The background and surface are replaced with a clean white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g chicken mince
1 garlic clove, finely chopped
1 tsp turmeric
Pinch of cumin
Pinch of cinnamon
Handful dill, finely chopped
2 spring onions, finely chopped
50g quinoa
4 cauliflower florets
25g sweet potato, chopped
1 tbsp olive oil
1 tbsp medium curry powder
1 tsp pistachios, chopped
1 tsp sultanas
½ lime, juiced

Instructions

Step 1: In a bowl, combine the chicken mince, garlic, turmeric, cumin, cinnamon, dill, spring onions, and a pinch of salt and pepper. Mix well, then shape the mixture into six meatballs. Chill them in the fridge for 20 minutes to firm up.
Step 2: Preheat your oven to 200°C (180°C fan) or gas mark 6. Rinse the quinoa under cold water, then place it in a saucepan with 100ml of water. Bring to a boil, reduce heat to a gentle simmer, and cook for 10-15 minutes until the quinoa has doubled in size and is tender. Drain any excess water and set aside to cool.
Step 3: Toss the cauliflower florets and chopped sweet potato in olive oil and curry powder in a roasting tin. Place the chilled meatballs in a separate roasting tin. Put both tins in the oven and roast for 15 minutes, or until the meatballs are cooked through and the vegetables are tender.
Step 4: In a large bowl, mix the cooked quinoa with the roasted cauliflower and sweet potato, pistachios, and sultanas. Squeeze the lime juice over the mixture and stir to combine. Serve the quinoa and vegetable mix alongside the warm meatballs.

Tips & Variations

For extra flavor, add a teaspoon of fresh ginger to the meatball mixture.
If you prefer a milder dish, reduce the curry powder or substitute with a mild paprika.
Swap pistachios for chopped almonds or walnuts if preferred.
Make this dish gluten-free by ensuring your curry powder doesn’t contain any wheat-based fillers.

Storage

Store any leftover meatballs and quinoa mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered pan on low heat until warmed through. Avoid reheating multiple times to maintain freshness and safety.

How to Serve

A white bowl filled with a layered dish starting with a base of small, light brown grains or seeds, topped with bright yellow slices of cooked corn that have a slightly charred texture. Above the corn, there are greenish-yellow pieces of what looks like shrimp or small seafood, covered lightly with fresh green herbs. The bowl is held by a woman's hand from below, and a metal fork is inserted into the food on one side. The background and surface are a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, you can freeze the uncooked meatballs on a baking tray until firm, then transfer them to a freezer-safe bag or container. Cook from frozen, adding a few extra minutes to the baking time.

What can I use instead of quinoa?

If you don’t have quinoa, couscous, bulgur wheat, or even rice are good alternatives that will work well with this recipe’s flavors and textures.

Luna Ryder