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!
Ingredients List
- 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
Steps
- 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
- Enjoy!
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!
Have you had meatless meatballs before? How would you eat them?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Anne
September 12, 2014 at 1:05 pm (10 years ago)These look great Liz. Fantastic idea for mushroom lovers and those (like me) trying to incorporate more meat free meals into their weekly diet.
Anne recently posted…New Spring Resolutions
I Spy Plum Pie (admin)
September 12, 2014 at 3:44 pm (10 years ago)Thanks Anne, I hope you like them!
Louise@WillungaWino
September 12, 2014 at 1:10 pm (10 years ago)I’m going to give these a try, love mushrooms! I’m thinking baked…Mmmmm
Louise@WillungaWino recently posted…Sweet Swap 2014 – August 2014
I Spy Plum Pie (admin)
September 12, 2014 at 3:45 pm (10 years ago)Ooh yum, baked with a tomato sauce would be delish! I’ll have to try that next time too!
Lauren @ Create Bake Make
September 15, 2014 at 9:12 pm (10 years ago)I think these would be AMAZING baked!
I Spy Plum Pie (admin)
September 16, 2014 at 4:26 pm (10 years ago)That’s definitely how I’ll be eating them next!
Fiona
September 12, 2014 at 2:13 pm (10 years ago)mmm I love mushies!!!
Fiona recently posted…Secrets to an Awesome Caesar Salad
I Spy Plum Pie (admin)
September 12, 2014 at 3:45 pm (10 years ago)Strangely enough I’m only okay with them cooked, not raw, but they were tasty in these!
Lani @ freezecheese
September 12, 2014 at 7:42 pm (10 years ago)These sound great. I’m not sure they would sneak past my anti-vegetable 4-year old but I’ll give it a try. Thanks.
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Lani @ freezecheese recently posted…Essential Kids: Helping disabled children in Vietnam
I Spy Plum Pie (admin)
September 13, 2014 at 11:00 am (10 years ago)I left the mushrooms pretty chunky, but maybe if you blitzed them with a food processor they might not notice?! Good luck!
Lauren @ Create Bake Make
September 15, 2014 at 9:13 pm (10 years ago)Another awesome recipe! I love mushrooms and can’t wait to try these!