Mushroom “Meat”balls
Mushroom “Meat”balls
An easy and delicious alternative to meat-based options. Perfect appetizer or pasta topper
Ingredients
- 2 cups mushrooms (Button or Baby Bella) finely chopped
- 1 cup quinoa cooked per package directions
- 1/2 cup breadcrumbs or panko
- 1/4 cup nutritional yeast
- 2 cloves garlic minced
- 1 tbsp soy sauce or tamari
- 1 tsp dried oregano
- Salt and Pepper to taste generally start with 1/4 tsp each.
- 1 tsp olive oil for cooking
Instructions
- Pre-heat oven to 375 degrees or 190 celcius
- Heat olive oil over medium heat. Add the garlic and saute for 2 minutes
- Add the mushorroms and let them cook down until soft and have released their liquid. About 10 minutes. Stirring. Let cool for a few minutes.
- In a separate mixing bowl, combine the cooked mushrooms and garlic with the quinoa, breadcrumbs, nutritional yeast, soy sauce and seasonings.
- Mix everything together until well combined, then shape into individual meatballs-about 2 inch circumferance.
- Line a baking sheet with parchment paper and place meatballs about an inch apart.
- Bake int he oven for 20-25 minutes, turning at about 10 minutes for even cooking. They are done when golden brown.
- Serve as an appetizer (with or without BBQ sauce) or as you use with spaghetti and meatballs.
Notes
These really are easy to make. Can also use in a “meatball” sub with sauteed peppers and onions. So many options.
