Vegan Mushroom Meatballs

1. Cook the Mushrooms:
Heat olive oil in a skillet over medium heat.
Add the chopped mushrooms and cook for 5–7 minutes until their moisture evaporates and they are browned.
Add the onion and garlic, and cook for another 3 minutes until softened. Set aside to cool.
2. Make the Meatball Mixture:
In a large mixing bowl, combine the cooked mushroom mixture, breadcrumbs, ground oats, walnuts (if using), soy sauce, tomato paste, smoked paprika, thyme, salt, and black pepper.
Mix well until the mixture holds together when pressed. If it’s too dry, add a splash of water; if too wet, add more breadcrumbs.
3. Shape the Meatballs:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll the mixture into balls, about 1–1.5 inches in diameter, and place them on the prepared baking sheet.
4. Bake the Meatballs:
Bake for 20–25 minutes, flipping halfway through, until the meatballs are firm and slightly crispy on the outside.
5. Serve:
Toss the meatballs in marinara sauce or serve them on top of spaghetti.
Garnish with fresh parsley or basil and enjoy!
Tips for Success:
Texture Balance: Finely chop the ingredients to ensure the meatballs hold together.
Pan-Fried Option: Instead of baking, cook the meatballs in a skillet with a drizzle of oil for 3–4 minutes per side.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
These vegan mushroom meatballs are flavorful, versatile, and perfect for any meal. Enjoy their savory goodness! 🍄✨🌱