Mushroom Meatballs
Mushroom (Meat)balls? Mushroom meatless balls? Mushroom balls?
Whatever it is, these are absolutely plant-based, and are just as good as the OG meatballs!
Eat them as they are with some marinara sauce, smashed in a cheesy sandwich, or make them ahead to keep in your freezer! These are perfect for those of you who like to prep a batch of food to last you a couple of meals to eat in different ways, so get cooking!
THE RECIPE
SERVES 3-4 (MAKES ~24 GOLF SIZED MUSHROOM BALLS)
Ingredients
500g mushrooms, chopped finely
5 garlic, minced
1 medium onion, chopped
1 tbsp mustard
70g rolled oats
70g breadcrumbs
½ cup parsley, chopped
40g Parmesan cheese, grated
1 tsp red pepper flakes
2 tsp dried herbs of your choice
10 olives, sliced
2 medium eggs
Olive oil
Directions
In a pan, sautée the onion, garlic, mushrooms and dried herbs in some olive oil. Cook until all the water from the mushrooms have evaporated. Once the mushrooms have fully softened, season with salt and pepper, and set aside to cool.
In a large bowl, combine the oats, breadcrumbs, parsley, olives, mustard, parmesan cheese, red pepper flakes, and the cooled mushroom mixture.
Add the eggs and mix well to combine.
Chill in the fridge for 15 minutes for the texture to develop.
When ready to bake, preheat the oven to 200C. Shape the balls, place them on a prepared sheet and brush with some olive oil. Bake for 15 minutes, or until they turn a nice golden brown.
Notes
The mushroom meatballs can also be pan fried in a lightly oiled pan, or cooked in an air-fryer
You can use lentils in place of the mushrooms.
To make vegan: replace cheese with nutritional yeast; and eggs with flaxseed gel.