These meat free, gluten free veggie based Mushroom ‘Meatballs’ are an excellent addition or substitute for meatballs at any BBQ. They can also be baked if the weather isn’t on your side and you can’t get your BBQ out.
Recipe Mushrooms ‘Meatballs’
Makes approx 15 balls
3 cups chestnut mushrooms (equals approx 1 cup when finely chopped and compressed)
1 cup sunflower seeds
1 cup oats
1/4 cup ground flax
1/2 cup sun-dried tomatoes
1 medium red onion
1 tsp dried italian herbs
3 cloves garlic
1 tsp cumin
1 tb lemon juice
2 tbs tamari soy sauce/liquid aminos
Pulse the mushroom in a food processor until you have a coarse meal. Squeeze in a nut milk bag/cheese cloth to remove excess water (this is important to ensure the meatballs are firm). Set aside.
Add all remaining ingredients to a food processor and process until you have a finely chopped mix that clumps together, stir the mushrooms through.
Form balls with your hands and lay on a greased/lined baking sheet. Bake at 180C for approx 25 minutes until golden brown.
For a BBQ, try baking the balls for 5-10 minutes to help keep firm, then skewer with thin cut veg in between and place on the bbq to cook, turn frequently.
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