Vegetarian mushroom ‘meatballs’

Includes Recipe Video
Vegetarian mushroom ‘meatballs’
  • Serves: 4
  • Preparation: 20 minutes
  • Cooks In: 35 minutes
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Ingredients

¼ cup extra virgin olive oil
1 onion, chopped
1 bunch fresh flat-leaf parsley, stalks chopped, leaves reserved
3 garlic cloves, crushed
2 tsp dried oregano
1 ½ tsp smoked paprika
500 g swiss brown mushrooms (see notes)
2 tbsp tomato paste
1 cup cooked quinoa
cup grated parmesan (25g), plus extra to serve
1 egg
500 g jar tomato pasta sauce
Cooked pasta, to serve

Method

1

Heat oil in a large frying pan over a medium-high heat. Add onion, parsley and season with freshly cracked black pepper and salt. Cook for 3 to 4 minutes or until translucent. Add the garlic, oregano, thyme and paprika and cook for 1 minute or until fragrant.

2

Pulse the mushrooms in a food processor until finely chopped. Add to onion mixture with tomato paste and cook for 8 to 10 minutes or until all the liquid has evaporated and the mushrooms start to caramelise.Transfer to a bowl and chill in the fridge.

3

Preheat oven to 200C/180C fan-forced.

4

Finely chop 2 tablespoons of the parsley leaves. Add to the chilled mushroom mixture with quinoa, parmesan and egg.Stir to combine. Roll tablespoons of mixture into balls and arrange on a baking paper-lined oven tray. Brush with oil and bake for 15 to 20 minutes.

5

Heat sauce in a deep frying pan over medium high heat. Simmer for 2 to 3 minutes, then add meatballs to gently coat. Spoon sauce and 4 to 5 meatballs over cooked pasta and sprinkle with extra grated parmesan and fresh parsley leaves. Serve.

Note: You can use white cup mushrooms instead of Swiss Brown.
You can easily make this into a vegan recipe by switching the egg for flax and using nutritional yeast flakes instead of cheese.

Ingredients

 ¼ cup extra virgin olive oil
 1 onion, chopped
 1 bunch fresh flat-leaf parsley, stalks chopped, leaves reserved
 3 garlic cloves, crushed
 2 tsp dried oregano
 1 ½ tsp smoked paprika
 500 g swiss brown mushrooms (see notes)
 2 tbsp tomato paste
 1 cup cooked quinoa
  cup grated parmesan (25g), plus extra to serve
 1 egg
 500 g jar tomato pasta sauce
 Cooked pasta, to serve

Directions

1

Heat oil in a large frying pan over a medium-high heat. Add onion, parsley and season with freshly cracked black pepper and salt. Cook for 3 to 4 minutes or until translucent. Add the garlic, oregano, thyme and paprika and cook for 1 minute or until fragrant.

2

Pulse the mushrooms in a food processor until finely chopped. Add to onion mixture with tomato paste and cook for 8 to 10 minutes or until all the liquid has evaporated and the mushrooms start to caramelise.Transfer to a bowl and chill in the fridge.

3

Preheat oven to 200C/180C fan-forced.

4

Finely chop 2 tablespoons of the parsley leaves. Add to the chilled mushroom mixture with quinoa, parmesan and egg.Stir to combine. Roll tablespoons of mixture into balls and arrange on a baking paper-lined oven tray. Brush with oil and bake for 15 to 20 minutes.

5

Heat sauce in a deep frying pan over medium high heat. Simmer for 2 to 3 minutes, then add meatballs to gently coat. Spoon sauce and 4 to 5 meatballs over cooked pasta and sprinkle with extra grated parmesan and fresh parsley leaves. Serve.

Note: You can use white cup mushrooms instead of Swiss Brown.
You can easily make this into a vegan recipe by switching the egg for flax and using nutritional yeast flakes instead of cheese.

Vegetarian mushroom ‘meatballs’

Tags:

 Dinner, How-to Videos, Pasta, Vegetarian

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