Vegetarian mushroom ‘meatballs’

Vegetarian mushroom 'meatballs' combine quinoa, mushrooms, and fresh herbs for a delicious meat-free alternative. Baked until golden brown, they can be served with pasta, salads, or as appetizers.

18 Feb 2026
Cook time 35 min
Prep time 20 min

Ingredients:

1/4 cup olive oil
1 onion
1 bunch fresh parsley
2 garlic cloves
1 tsp dried oregano
1 tbsp fresh thyme
1 tsp paprika
1/3 cup mushrooms
2 tbsp tomato puree
1 cup quinoa
1 egg
1/3 cup pasta sauce

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.

Instructions:

1. Cook the Quinoa:
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.

2. Prepare the Vegetables:
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.

3. Combine Ingredients:
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.

4. Form the Meatballs:
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.

5. Bake the Meatballs:
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.

6. Serve:
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.

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.

Vegetarian mushroom ‘meatballs’ FAQ:

What is the baking time for these vegetarian meatballs?

Bake the meatballs at 375°F (190°C) for 25-30 minutes, until they are firm and golden brown. Turning them halfway through cooking helps achieve even browning.

How do I know when the meatballs are done?

The meatballs are done when they are firm to the touch and have a golden brown color. You can also check for internal doneness by cutting one open; it should be heated through with no raw mixture in the center.

Can I make substitutions for the egg in this recipe?

Yes, if you're looking for an egg alternative, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Both options help bind the ingredients together.

What is the best way to store leftover meatballs?

Store leftover meatballs in an airtight container in the refrigerator for up to 3-5 days. They can also be frozen for up to 3 months. Reheat in the oven or microwave before serving.

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with cooked rice or bulgur for a similar texture. Adjust the cooking time accordingly to ensure the grain is fully cooked before mixing with other ingredients.

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.

Nutrition per serving

4 Servings
Calories 140kcal
Protein 6g
Carbohydrates 22g
Fiber 5g
Sugar 4.95g
Fat 18g

Vegetarian mushroom ‘meatballs’