Mushroom (Meat)balls? Mushroom meatless balls? Mushroom balls?
Whatever it is, these are absolutely plant-based, and are just as good as OG meatballs!
Eat them as they are, with your favourite pasta, 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.
500g mushrooms, chopped finely
5 garlic, minced
1 medium onion, chopped
1 tbsp mustard
1 cup rolled oats
½ cup breadcrumbs
½ cup parsley, chopped
40g Parmesan cheese, grated (optional)
1 tsp red pepper flakes
2 tsp dried herbs of your choice
10 olives, sliced
2 medium eggs
- In a pan, sautée the onion, garlic, mushrooms and dried herbs in some olive oil. Season with salt and pepper. Cook until all the water from the mushrooms have evaporated. 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 30 minutes for the texture to develop.
- When ready to bake, preheat the oven to 205˚C*. Shape the balls, place them on a prepared sheet and brush with some olive oil. Bake at 200˚C for 15 minutes, or until they turn a nice golden brown.
- The oven is preheated at 205˚C to accommodate to the loss of temperature when the door is opened. Readjust it to 200˚C once the meatballs are in
- The mushroom meatballs can also be pan fried in a lightly oiled pan
- You can use lentils in place of the mushrooms
- To make vegan: replace cheese with nutritional yeast; and eggs with flaxseed gel.