Shape the Meatballs: Using your hands, roll the mixture into 1-inch balls. If the mixture is too sticky, lightly wet your hands with water before rolling. Place the formed meatballs on a parchment-lined baking sheet.
Bake the Meatballs: Preheat your oven to 375°F (190°C). Bake the meatballs for 20-25 minutes, or until golden brown and firm to the touch, flipping halfway through to ensure even cooking.
Serve: Once cooked, remove from the oven and let them cool slightly. Serve with your favorite marinara sauce and pasta, as a filling for a sub sandwich, or simply enjoy as an appetizer with a dipping sauce.
Tips for Serving and Storing:
Serving Suggestions: Serve these mushroom meatballs with spaghetti for a classic pasta dish, on a hoagie roll with marinara for a hearty sandwich, or alongside a green salad for a lighter option. Pair with your favorite dipping sauce like a vegan ranch or marinara for added flavor.
Storing: These vegan meatballs store well in the fridge for up to 4-5 days in an airtight container. You can also freeze them for up to 3 months. Just reheat in the oven or microwave before serving.
Reheating: To reheat, bake the meatballs at 350°F (175°C) for about 10 minutes, or until heated through. If reheating from frozen, bake for 15-20 minutes or until warmed completely.
Variants:
Spicy Mushroom Meatballs: Add 1/2 teaspoon of red pepper flakes or a chopped chili pepper to the mixture for a spicy kick.
Herbed Mushroom Meatballs: Experiment with fresh herbs like parsley, thyme, or rosemary for a more fragrant flavor profile.
Gluten-Free Version: Use gluten-free breadcrumbs or oats in place of regular breadcrumbs to make these meatballs gluten-free.
Cheese-Lover’s Mushroom Meatballs: For a cheesy version, add shredded vegan mozzarella inside the meatballs for a gooey surprise when you bite into them.
FAQ:
Can I make these vegan mushroom meatballs ahead of time? Yes! You can prepare the meatball mixture a day in advance and store it in the refrigerator. When you’re ready to cook, simply shape the meatballs and bake them.
Can I use other vegetables instead of mushrooms? Mushrooms are the base for these meatballs because they provide a meaty texture. However, you could experiment with finely chopped zucchini, eggplant, or even cauliflower for a similar effect.
What can I use instead of lentils or chickpeas? If you’re not a fan of lentils or chickpeas, you can try mashed sweet potato or cauliflower rice as a substitute.
How do I make these meatballs oil-free? You can omit the olive oil for sautéing the mushrooms and use vegetable broth instead. You can also bake them without oil for a lighter, oil-free option.
With these simple ingredients and a few easy steps, you’ll have a hearty, flavorful dish that’s perfect for any occasion. Whether you’re vegan or simply looking for a healthier twist on a classic, these mushroom meatballs are sure to satisfy your cravings!
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