Vegetarian mushroom ‘meatballs’
Discover a delightful twist on classic comfort food with our Vegetarian Mushroom ‘Meatballs’. Made with hearty quinoa, savory mushrooms, and aromatic herbs like parsley, oregano, and thyme, these meatballs offer a burst of flavor in every bite. Perfectly paired with your favorite pasta sauce, they make a satisfying and nutritious meal for vegetarians and meat-lovers alike. Easy to prepare and irresistibly delicious, this recipe is sure to become a family favorite!
- 12 Jun 2024
- Cook time 35 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Vegetarian mushroom 'meatballs' are a delightful and nutritious alternative to traditional meatballs. Packed with flavors from fresh herbs, quinoa, mushrooms, and a medley of spices, this recipe offers a fulfilling dish that can easily be paired with pasta, salads, or served as appetizers. It's perfect for those looking to enjoy a meatless meal without compromising on taste or texture.
Ingredients:
Instructions:
1. Begin by cooking the quinoa. Rinse 1 cup of quinoa under cold water.
2. In a medium pot, bring 2 cups of water to a boil.
3. Add the quinoa to the boiling water and reduce the heat to low. Cover and simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender.
4. Remove from heat and set aside to cool.
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes.
3. Add the minced garlic, and cook for another 2 minutes until fragrant.
4. Add the finely chopped mushrooms, dried oregano, fresh thyme, and paprika. Cook until the mushrooms have released their moisture and are lightly browned, about 5-7 minutes.
5. Mix in the tomato puree and cook for another 2 minutes, then remove from heat and let it cool.
1. In a large mixing bowl, combine the cooked quinoa, the sautéed vegetable mixture, finely chopped parsley, and the beaten egg. Mix well until everything is evenly distributed.
1. Preheat your oven to 375°F (190°C).
2. Grease a baking sheet with the remaining olive oil (or use parchment paper for easier cleanup).
3. Using your hands, form the mixture into meatball-sized balls and place them on the prepared baking sheet.
1. Place the baking sheet in the preheated oven.
2. Bake for 25-30 minutes, or until the meatballs are firm and golden brown. You may want to turn them halfway through cooking to ensure they brown evenly on all sides.
1. Warm up the pasta sauce in a small saucepan over low heat.
2. Once the meatballs are done baking, remove them from the oven and let them cool slightly.
3. Serve the meatballs topped with the warm pasta sauce. You can also garnish with additional chopped parsley if desired.
Tips:
- Finely dice the onions and mushrooms to ensure a smooth mixture for the meatballs. This helps them stick together better.
- Cooking the quinoa in vegetable broth instead of water adds an extra layer of flavor to the meatballs.
- If the mixture seems too wet, add a small amount of breadcrumbs to help bind the ingredients together.
- Allow the mixture to chill in the refrigerator for about 30 minutes before forming the meatballs. This will make them easier to shape and less likely to fall apart during cooking.
- To ensure even cooking, make sure all meatballs are similar in size. Use a small ice cream scoop or a spoon to measure out the mixture.
- Preheat your oven to 375°F (190°C) and bake the meatballs for about 20-25 minutes, turning them halfway through to get an even, crispy exterior.
Serving up these vegetarian mushroom 'meatballs' is a fantastic way to enjoy a healthy and delicious meat-free meal. With their hearty texture and rich flavors, they are sure to be a hit with vegetarians and meat-eaters alike. Pair them with your favorite pasta sauce, or serve them over quinoa or rice for a wholesome and satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 5g | 13% |
| Sugar 4.95g | 5% |
| Fat | |
| Fat 18g | 21% |
| Saturated 2.76g | 9% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 70mg | 12% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.27mg | 20% |
| Vitamin B3 2.25mg | 14% |
| Vitamin B6 0.25mg | 15% |
| Vitamin B9 72ug | 19% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 24mg | 26% |
| Vitamin E 1.80mg | 12% |
| Vitamin K 240ug | 198% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 3.10mg | 28% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 500mg | 15% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 1.28mg | 12% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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