Mushroom Walnut “Meatballs”
Does it count if I didn’t actually make the food but I ate it? A couple of weeks ago, I read this recipe for Mushroom Walnut Meatballs in The Washington Post. It had my friend Les’ name written all over it. A bunch of ingredients, a bundle of steps, and a resulting “ball” that sounded like it would be a close approximation of meat, if not in flavor than in texture.
Les took some liberties, the same ones I would take (chia “egg?” no, thank you), and was kind enough to share the fruits of his labor. I reheated the frozen Mushroom Walnut “Meatballs” in the toaster oven (my favorite apparatus for small jobs) and ate them over a bowl of homemade tomato sauce and steamed spinach. They were delicious! I thought that they might be even be better if reheated in some simmering sauce but one of the reviewers said that the balls became mushy; the same result with microwaving, according to Les. So, heating in an oven appears to be the way to go.
Will your family be tricked into believing that they are eating meat? Doubtful. But I think that they will like the flavor, the texture is firm and for all the vegetarians out there (or anybody trying to cutback on meat consumption) these are the best vegetarian meatballs that I’ve tasted. I will definitely be making a batch for my freezer and I encourage you to do the same. Enjoy!
PS: I promise to be back with something unhealthy and decadent next week. Thanks for bearing with me as I cooked our way through the January diet. We survived!
Mushroom Walnut Meatballs
Ingredients
- 1 egg, whisked
- 4 oz shiitake mushrooms (stemmed), caps chopped
- 4 oz cremini mushrooms, trimmed and chopped
- 1 c walnuts, toasted*
- 1/3 c chopped yellow onion (from 1/4 medium onion)
- 1/4 c lightly packed chopped fresh parsley
- 1 Tbls balsamic vinegar
- 2 tsp Italian seasoning
- 2 cloves garlic, chopped
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 c brown rice flour (may substitute white rice flour)
- 1 Tbls extra-virgin olive oil
Instructions
- Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
- Combine the shiitakes, creminis, walnuts, onion, parsley, balsamic vinegar, Italian seasoning, garlic, salt and pepper in a food processor. Pulse until all the ingredients are combined and evenly chopped, but not pureed.
- Add the whisked egg and pulse just until incorporated.
- Transfer to a mixing bowl and fold in the flour, using your hands as needed to make sure the flour is evenly distributed. The mixture will be a little sticky.
- Take 2 tablespoons of the mixture, shape into a ball and place on the baking sheet. Repeat to make 18 balls of equal size.
- Lightly brush or spray each ball with oil.
- Bake (middle rack) for 25 minutes, until firm and browned on the bottom.
Notes
*Toast the walnuts in a small, dry skillet over medium-low heat, until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.