Ingredients:
1 cup mushrooms, finely chopped
1/2 cup cooked quinoa (or substitute with breadcrumbs for a firmer texture)
1/4 cup walnuts, finely chopped
1/4 cup onion, finely diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tbsp nutritional yeast (adds a savory, cheesy flavor)
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp olive oil
1/4 cup chickpea flour (or ground flaxseed for binding)
Salt and pepper to taste
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add onions, garlic, and mushrooms. Sauté for about 5-7 minutes until the mushrooms release their moisture and the vegetables soften.
Combine the Mixture: In a large mixing bowl, combine the sautéed mushroom mixture with cooked quinoa, chopped walnuts, fresh parsley, nutritional yeast, soy sauce, and chickpea flour. Season with salt and pepper to taste. Mix well until everything is evenly incorporated.
Form the Meatballs: Scoop about 1-2 tablespoons of the mixture and roll into balls. Place each meatball onto the prepared baking sheet, making sure to leave some space between them for even baking.
Bake: Bake for 20-25 minutes, turning the meatballs halfway through to ensure they are golden brown and firm to the touch.
Serve: Once baked, serve your mushroom meatballs with marinara sauce over pasta, or enjoy them as a snack with your favorite dipping sauce.
Nutrition Information (per serving, approx. 3 meatballs):
Calories: 90
Protein: 3g
Carbohydrates: 8g
Fiber: 2g
Fat: 5g
Saturated Fat: 0.5g
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