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.
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For balls :)
Rest of it
roll up your sleeves
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.
Blend the mixture in a food processor. But don’t blend it too much! We still want small pieces to remain.
Mix in the bread crumbs. Taste and add spices if necessary.
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.)
When they are baked and very compact you simply stir them in a hot tomato sauce and serve right away.*
*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!