Vegetarian Mushroom Meatballs Recipes

VEGETARIAN MUSHROOM MEATBALLS

Steps:

• Fry the onion in the olive oil and butter in a large pan over a low heat until softened. Add the mushrooms, turn up the heat to medium and cook, stirring regularly, until all of the excess moisture has evaporated and the mushrooms have browned a little.
• Add the garlic, rosemary and thyme and cook for another minute then transfer the mixture to a food processor. Blend until it is very finely chopped then add the oats and blend again.
• Stir in the breadcrumbs, oregano, salt, parmesan/nutritional yeast, eggs/flax eggs, soy sauce and plenty of black pepper. Cover the bowl and place in the fridge for at least a couple of hours.
• While the mushroom mixture is chilling make the tomato sauce. Heat the olive oil in a large pan over a low heat and fry the onion, carrot and celery for about 10 minutes until very soft. Finely chop the basil stalks, setting the leaves aside, and add them to the pan. Add the garlic and tomato puree and cook for another minute.
• Add the red wine and allow it to bubble away until it has almost all evaporated then add the chopped tomatoes, water, bay leaves, sugar and some salt and pepper.
• Bring up to a gentle simmer and allow to cook, stirring every now and again, for about 30 minutes. Add a splash of water if it gets too thick. Remove the bay leaves then either use a stick blender to blend the sauce until it is smooth as I did, or leave it chunky.
• Form the mushroom mixture into balls about the size of a golf ball. Fry them gently in a little olive oil, turning them regularly, until they are browned. Alternatively you can bake them in the oven on a baking parchment lined baking sheet at 200C/400F/gas mark 6 for about 30 minutes, turning them halfway through.
• Add the meatballs to the tomato sauce and simmer gently for 5-10 minutes then serve with pasta and grated cheese.

VEGETARIAN LENTIL AND MUSHROOM MEATBALLS

Steps:

• Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don't worry, you want the lentils to be a little undercooked.) Remove from heat, drain and let cool for a few minutes. Discard the bay leaf.
• In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is pretty well pulverized but not mush (see photos).
• In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
• Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you're using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.
• In a small bowl, whisk together two eggs, then thoroughly mix the eggs into the lentil and mushroom mixture. Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 1/2-inch diameter). Place each "meatball" onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs). Bake for 35 minutes, or until golden brown.

MUSHROOM "MEAT"BALLS RECIPE BY TASTY

Steps:

• In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
• Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
• To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
• Add eggs and mix well.
• Cover and refrigerate for at least 2 hours, or overnight.
• Preheat oven to 375°F (190°C).
• When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
• Bake for 20 minutes, or until golden, flipping halfway.
• Enjoy!

VEGETARIAN MUSHROOM MEATBALLS

Steps:

• In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You'll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.
• Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.
• When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of vegetable oil until they turn brown or bake them in a preheated oven at 400F for 15 minutes.
• Add marinara sauce to the medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.
• Garnish with grated Parmesan or fresh parsley.

CHEF JOHN'S MEATLESS MEATBALLS

Steps:

• Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
• Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
• Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.