Spaghetti & Mushroom Meatballs

2/3 servings
40 min

With rainy weather settling in, it’s really time to whack out the autumnal comfort food, and this dish was just the ticket ☔️


Spaghetti and Mushroom meatballs 🍄


The texture was incredible, you almost couldn’t tell that they weren’t meat. Served with lashings of homemade tomato and basil sauce, this dinner was an absolute delight!


These balls have very few ingredients but they mainly consist of mushrooms. They worked really well, as the moisture from the mushrooms helped to bind the balls together, whilst still maintaining a rich herby taste from the flavours of the herbs.


I made a simple and rich tomatoey sauce to lather these 'meaty' tasting balls in. Paired with some spaghetti strands, this meal is pure perfection.


When making the balls, if they are a little wet or dry, simply add some more cornflour or water to get the correct consistency.


For more vegetarian tasty recipes please check out my instagram @the.last.bite.food.blog.page



mushroom balls simmering in a tomato sauce

Spaghetti & Mushroom Meatballs

Recipe details

  • 2/3  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients


  • 650g sliced mushrooms
  • 1 small onion diced
  • 2 cloves of garlic finely chopped
  • 1 cup panko bread crumbs
  • 1 cup oats
  • 1 egg
  • 30g Parmesan grated
  • 1 tsp Rosemary
  • 1 tsp thyme
  • 1/2 salt
  • 1 tbsp soy sauce
  • Extra water/corn flour to bind if needed

Instructions


Sauté your onions in a frying pan until soft.
Then repeat with your mushrooms and garlic.
Add this and all other ingredients to a blender and combine into 9 equal balls.
Bake in the oven at 415f for 15/20 mins until brown and then add to your sauce and simmer for another 10/15.

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