Mushroom Meatballs

Mushroom Meatballs – Endless Possibilities

Mushroom Meatballs or should I say “Mushroom Meatless balls”?  I How many times we have done a batch of meatballs in hour house and we get bored of eating them?  Never!  Your can have them by themselves in wraps, with vegetables, with Marinara Sauce in top of pasta, brown rice…  Endless Possibilities

I discovered a non vegan Mushroom Meatballs recipe long time ago, something different to serve for Meatless Monday!  Once I started eating more to the vegan side, I tried multiple combination until I got this one. You definitely don’t have to be vegan to enjoy it.  I exhaust one batch and I make another one.

Since I am the only vegan at my household, I make this recipe and save in the freezer for later. It’s very nice to have something ready to eat when you get home super tired or may be too late to start cooking.  This is how I make it…

Prep…

Prepare the chia seed “eggs” by mixing 4 tablespoons of chia seeds with 12 tablespoon of water and let them sit to form a “gel like” substance.

Pulse the oats in the food processor to make the oat flakes smaller. You can also use same amount of quick oats.

Wash or clean the Mushrooms with a towel. Dice them in small pieces. Do not submerge in water.  I like to pulse them in the food processor until they are the size that I need them.

Chop the parsley or cilantro and let aside.

You will need a crystal bowl to mix all the ingredients, this will be used to let the ingredients rest in the refrigerator.

Mushroom Meatballs – Endless Possibilities

In a deep skillet add onions and  vegetable broth or coconut oil and cook in medium for 7-8 minutes.

When the onions are starting to look transparent, add the mushrooms, increase the temperature to med-high and cook for 10-15 minutes. Then add the garlic.  The idea is to turn it over every 5 minutes until the water evaporates and the mushrooms are brown.  Let this mixture cool to a temperature that can be managed with the hands.

While you are waiting for the mushrooms to cook and cool, add the breadcrumbs, oats, salt, taco seasoning, oregano, chili powder, dried thyme, pepper and salt to the crystal bowl.

Wait a little bit…

Add the room temperature mushroom mixture, the parsley or cilantro and the chia eggs to the oats mixture.  Mix until the ingredients are completely combined and let it sit covered in the refrigerator for at least 2 hours.  Most of the time they stay overnight in my refrigerator.

Preheat oven to 400 F.

Once the mix is completely cold and have rested and the flavors are absorbed, form balls with your hands.  approximately of 1.5 inch diameter.

Mushroom Meatballs

 

Bake in a cookie sheet over parchment paper for aproximately 15 minutes, they change a little bit to a darker brown color.

 

Almost done…

Let them rest 5 minutes and Serve or prepare as needed.

If you want to serve it with Marinara Sauce, heat the marinara sauce in a pan and serve over the mushroom meatballs, top with Cashew “Parmesan” Cheese.

With Roasted Vegetables or Over Pasta: Heat Marinara Sauce and pour over the mushroom meatballs.  Top with Cashew “Parm” Cheese.

Mushroom Meatballs over Guilty Brown Rice

Mushroom Meatballs over Guilty Brown Rice

You can serve then as finger food, in wraps, sandwiches, over Guilty Brown Rice… Endless Possibilities!!

If that is not enough, they freeze perfectly.  You can prepare a big batch and save them for future meals.

Let me know how this recipe turn out for you,  Did you make it over rice?  Did you change anything?  I am interested in explore other ways to make it.

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Next Week, Coconut Crisp Tofu and Coconut Crisp Tofu Rice bowl.

Until next time!

Mushroom Meatballs

Mushroom Meatballs

Ingredients

  • 32 oz Mushrooms finely chopped or pulsed in the food processor
  • 1 medium Onion diced
  • 4 garlic cloves
  • 1/2 cup vegetable broth or 2 tbsp oil
  • 1/2 cup parsley or cilantro chopped
  • 1 1/2 whole wheat bread crumbs
  • 1 1/2 Oats (pulsed in food processor) or quick oats
  • 1 tsp dried oregano leaves
  • 1 tsp dried thyme
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 4 chia seeds eggs (4 tbs chia seeds 12 tbs water)
  • 3 TBS Taco Seasoning
  • 1 TBS Chilli Powder
  • Marinara Sauce (Optional)

Instructions

  • Prepare the chia seed "eggs" by mixing 4 tablespoons of chia seeds with 12 tablespoon of water and let them sit to form a gel like substance (about 15-25 minutes)
  • Pulse the oats in the food processor to make the oat flakes smaller. You can instead use quick oats.
  • Wash or clean the Mushrooms with a towel. chop them in small pieces or pulse them in the food processor until they are the desired size.
  • Chop the parsley or cilantro and let aside.
  • In a deep skillet add onions and  vegetable broth or coconut oil and cook in medium for 7-8 minutes.
  • When the onions are starting to look transparent, add the mushrooms. Increase the temperature to med-high and cook for 10-15 minutes. When is almost done and add the garlic to the bottom of the pan and mix.  The idea is to keep mixing it until the water evaporates and the mushrooms are brown. 
  • Let this mixture cool to a temperature that can be managed with the hands.
  • While you are waiting for the mushrooms to cook add the breadcrumbs, oats, salt, taco seasoning, oregano, chili powder, dried thyme, pepper and salt into a deep crystal bowl.
  • When the mushroom mixture is at room temperature mix it with the parsley or cilantro and the chia eggs to the oats mixture.  Mix until the ingredients are completely combined and let it sit in the refrigerator for at least 2 hours.  Most of the time they stay overnight in my refrigerator.
  • Preheat oven to 400 F.
  • Once the mix is completely cold and have rested and the flavors are absorbed, form balls with your hands.  Approximately of 1.5 inch diameter.
  • Bake in a cookie sheet over parchment paper for 15 minutes, they change a little bit to a darker brown color.
  • Let them rest 5 minutes and Serve or prepare as needed.
  • Heat Marinara Sauce and pour over the mushroom meatballs. Top with Cashew "Parm" Cheese.
  • I love to serve them over Roasted Vegetables or Pasta or in over a bowl of Guilty Brown Rice. They are a great protein option to include in your wrap.
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  1. Pingback: Guilty Brown Rice Recipe - The Best One - Flavors and Textures

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