Vegetarian Mushroom ‘Meatballs’

This Mushroom ‘Meatball’ recipe is indeed meat-free, super-tasty and filling.

You can’t go wrong with a pasta dish for a hearty, tasty and cost effective meal plan.

This recipe is ‘delicate’ however as it doesn’t have the fat, meat or gluten to stick it together — so my only warning is ‘steady as she goes’ when cooking the balls in the fry-pan. A gentle leverage with a fish slice will be fine when rolling them over to brown on all sides.

Bear in mind that mushroom as the key ingredient in this recipe, while rich in B vitamins (including potassium) and a good source of Vitamin D, and indeed low in calories, won’t provide protein. Based on this you may wish to serve these as ‘a side’ or add some protein to the pasta/sauce.

Mushroom: There is a variety of mushrooms on the market. This recipe would be delicious with any of them. While you win in the ‘yay, cheap dinner choice’ department, you will need to make allowances for time to make this recipe. Part of the preparation time is the ‘resting’ time to help the mushroom mix absorb with the other ingredients as they bond together. Don’t despair. Plan ahead and you’ll be sorted.

Vegetarian & Gluten-free: We haven’t used Parmesan cheese (as it isn’t vegetarian…in case you were wondering).  This recipe can be 100% gluten-free if you desire. Your challenge is to get your hands on gluten-free bread to make fresh breadcrumbs – the rest has been sorted.

I have also offered up a very tasty homemade pasta sauce, but you can pick your favourite pre-made sauce if you have limited time on your hands and hungry mouths to feed.

Mushroom ‘Meatballs’

Serves: 4-6

Prep time: 30 minutes
Chill time: minimum 2 hours (or overnight)
Cooking time: 20 minutes

Ingredients

• 1 Tbsp Olive Oil – Extra mild
• 50g butter
• 1 onion, finely chopped
• 1 tsp minced garlic
• 400g mushrooms, blitzed or finely chopped
• 1 Tbsp dried coriander, or a generous handful of fresh coriander
• 1/2 tsp salt
• 1 cup fresh breadcrumbs (approx 2 slices of bread)
• 1 cup cooked rice
• 2 eggs
• 3 cups dry pasta

Sauce (if you want to make from scratch):

• 2 Tbsp Olive Oil – Extra mild
• 1 onion, finely diced
• 2 carrots, grated
• 1/2 cup red wine
• 1 cup tomatoes, chopped
• 1 cup water
• 1 tsp brown sugar
• fresh herbs, chopped
• 1/2 tsp salt
• 1/2 cup grated cheese, to serve
• freshly cracked pepper, to serve

Method

1. In a large fry pan over medium heat, add oil and melt butter together. Add onion and garlic and saute for 5 minutes until soft (but not coloured).
2. Add mushrooms, salt and coriander. Chase around the pan with a wooden spoon for another 5 minutes then remove from heat. Transfer into a bowl. Add cooked rice, breadcrumbs and egg, and combine well. Allow mix to cool then chill in the fridge for 2 hours.
3. Chill. Wander around neighbourhood for a few hours, or pull out some weeds from the driveway.
4. Cook pasta as per instructions on the pack in boiling, salted water. Once cooked, drain immediately and set aside.
5. Meanwhile, add 2 Tbsp oil to a large fry pan over medium heat and saute onion and carrot for 5 minutes until soft. Add red wine, tomatoes, water, brown sugar, herbs and season well with salt. Simmer over a low-medium heat for 20 minutes to thicken, stirring regularly.
6. Add cooked pasta and combine well with the sauce. Transfer to a casserole dish (with a lid would be preferable) and place in the oven at 100C, just to keep it’s heat but not intensively cooking.
7. Form small walnut-sized balls from the chilled mushroom mix in the palm of your hands. Add mushroom balls to a hot fry-pan with oil and gently turn them until all sized are brown (cook in batches if necessary, approx 10 minutes to brown).
8. Serve mushroom balls on top of the pasta, and sprinkle cheese, extra herbs and cracked pepper to serve.