Dinner

Veggie Balls (Air Fried) Recipe

ByRita Bennet October 31, 2025October 31, 2025

Introduction

These air fried veggie balls are a flavorful and healthy alternative to traditional meatballs. Made with fresh cauliflower and broccoli rice, they’re light, crisp, and perfect for pairing with gluten-free pasta or as a tasty snack on their own.

A white bowl is filled with a base layer of cooked spaghetti noodles that are coated lightly with red tomato sauce. On top, five golden-brown meatballs with hints of green herbs inside are placed in the center. The meatballs are partially covered with more thick red sauce, and fresh green parsley leaves are sprinkled over everything, adding contrast. The bowl sits on a white marbled surface with a white cloth featuring gray stripes underneath one side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups fresh cauliflower rice
1 cup broccoli rice

½ cup almond flour
1 whipped egg

1 teaspoon olive oil
¼ teaspoon salt

¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon red pepper flakes

2 tablespoons chopped fresh basil
1 tablespoon chopped parsley

Instructions

Step 1: In a large bowl, combine the cauliflower rice, broccoli rice, whipped egg, olive oil, and almond flour. Mix well until the ingredients are fully combined.

Step 2: Add salt, garlic powder, black pepper, red pepper flakes, chopped basil, and parsley to the bowl. Mix thoroughly with a fork or spatula until evenly distributed.
Step 3: Line a baking sheet with parchment paper or prepare your air fryer. Roll the mixture into 1 ½ inch balls. You should get about 15 balls in total.
Step 4: Bake the balls at 375°F (190°C) for 30-35 minutes, or air fry for about 20 minutes. They are done when golden brown on the outside and slightly crisped.

Step 5: Serve warm with your favorite gluten-free pasta and sauce, or enjoy them on their own as a delicious snack.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or Italian seasoning to the spice mix.
You can substitute almond flour with gluten-free breadcrumbs if preferred.

If the mixture feels too wet to roll, refrigerate it for 15 minutes to firm up before shaping the balls.
Try adding finely grated Parmesan or nutritional yeast for a cheesy twist.

Storage

Store leftover veggie balls in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer or oven at 350°F (175°C) for 5-7 minutes to restore crispness. They can also be frozen for up to 1 month; thaw before reheating.

How to Serve

A white bowl filled with a single layer of cooked spaghetti noodles coated lightly with red tomato sauce. On top, there are five round meatballs that are browned and have a slightly crispy texture, each covered partially with the same red sauce. Small green parsley leaves are scattered over the meatballs and sauce for a fresh touch. The bowl is placed on a white marbled surface with a white cloth that has thin gray stripes underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh cauliflower and broccoli rice?

Yes, you can use frozen cauliflower and broccoli rice, but be sure to thaw and drain any excess moisture before mixing to avoid soggy veggie balls.

Can I make these veggie balls without an air fryer?

Absolutely! You can bake them in a preheated oven at 375°F (190°C) for 30-35 minutes. Just be sure to turn them halfway through cooking for even browning.