After the success of my lentil bolognese I thought it was time to vegetarianise (that’s definitely not a word…) another classic with these meatless meatballs! Made with the goodness of mushrooms and packed with fresh herbs they may not quite have the texture of regular meatballs but they sure are tasty!
They are nice and quick to whip up so would make a great mid-week meal, and even better they store well in the fridge or freezer so you could always make them in advance for an even quicker meal!
- 6-7 button mushrooms
- 1 cup breadcrumbs
- 3/4 cup wholemeal spelt flour
- 2tbs nutritional yeast (or parmesan)
- 2 cloves garlic
- 1/2 cup fresh flat-leaf parsley
- 1/4 cup fresh basil
- 2tbs tamari
- 1/2-3/4 cup vegetable stock
- Preheat oven to 170C
- Finely dice the mushrooms and place in a bowl with the breadcrumbs, flour & nutritional yeast
- Mince the garlic and finely chop the herbs and add to the bowl. Stir to combine all ingredients
- Stir through the tamari then add the stock in small amounts while kneading the mixture, until it comes together to a firm dough (you may not need all the stock)
- Roll into 12 balls and place on a lined tray, or put each meatless meatball into a separate hole of a mini muffin tray. Bake for 10 minutes, then turn the meatballs and bake an additional 10 minutes
You can serve these in lots of different ways. Some of my favourites are:
- As appetisers with a dipping sauce
- In a roll or sandwich
- With wilted spinach & steamed greens
- On top of spaghetti (and now I’ll have that song in my head all day!)
I went the spaghetti option this time around, with a simple sauce of slowly simmered tomatoes poured over the top and it was delish!
A perfect meal that just happens to be meat free!