Mushroom “Meat Balls”
My recipe today is a meaty substitute made of mushrooms (it is also vegan and vegetarian), but the end result is savory and satisfying just as a beef meatball!
- 2 packages crimini mushrooms
- 3 cloves garlic
- 1 white onion
- 1/4 cup nutritional yeast
- 1/4 cup almond meal
- 1 cup lentils
- 1 1/2 cup quinoa
- 1 1/2 tsp Worcester sauce
- 1/4 cup flaxseed
- pinch of: sage, oregano, basil, rosemary, thyme, mince, cayenne
- Pre-cook the quinoa and lentils.
- Pre-heat the oven to 350.
- Chop the mushrooms, onions, and garlic.
- Place the mushrooms, onion, garlic, quinoa, and lentils in a high speed food processor (or blender etc)
- Sprinkle in all of the seasonings, almond meal, flax-seed, nutritional yeast, Worcester sauce, and some red wine (optional) in the processor, and continue blending.
- *You do not need to blend until everything is smooth, the mixture can be slightly choppy, so that it will have a nice texture when consume.
- Take a handful of the mixture (wash your hands!) and roll it into a ball. continue with the rest of the mixture.
- Place the balls on a coated cooking sheet, and bake in the oven for about 15 minutes.
- After 15 minutes, the outside of the ball should be darkened and slightly crispy, while the inside should still be moist.
- If you want it to be a tad bit more “crispy”, you can bake for an extra 10 minutes.
- Serve on a platter, and enjoy!