December 6, 2018

It’s true that these balls don’t have the same texture as meatballs. But they are super delicious anyway! Mushroom balls in sauce include a lot of chickpeas too. And not that I want to be a smart ass but they are actually really healthy and full of protein.

it would be great if you have

For balls :)

2 tablespoon
Olive oil
1
Onion
400 g
champignons
4
Garlic cloves
1/2 teaspoon
Salt
500 g
Cooked chickpeas
100 g
Bread crumbs
Spices (turmeric, smoked red paprika, thyme, oregano)

Rest of it

1 l
spiced tomato sauce
Mashed potato

roll up your sleeves

  • 1. 

    Put oil in a pan and start cooking chopped onion and garlic. Cook about 5 minutes then add chopped mushrooms, salt and spices. Cook for another 5-7 minutes on high heat so a lot of liquid evaporates.

  • 2. 

    Blend the mixture in a food processor. But don’t blend it too much! We still want small pieces to remain.

  • 3. 

    Mix in the bread crumbs. Taste and add spices if necessary.

  • 4. 

    Shape golf-sized balls and put them on a parchment paper placed on a baking tray. Bake 40 minutes on 180ºC. (Half way trough I recommend turning the balls.)

  • 5. 

    When they are baked and very compact you simply stir them in a hot tomato sauce and serve right away.*

wise-ass corner

*I suggest you don’t leave the balls in sauce for longer but stir them in right before serving. If they will stay for long they will get soggy (but still delicious, I can confirm.) Just saying!

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This are mushroom balls
mushroom balls and some potato

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread