AMAZING Mushroom Meatballs | Spanish-Style in Spicy Tomato Sauce

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is lower in calories and provides a cheesy flavor.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier option and can bind the mixture well.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal acts as a binder and is lower in cholesterol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Grab 8 ounces of white mushrooms that have been washed and patted dry and add them into a food processor.

Pulse the mushrooms for a few seconds to finely chop them; alternatively, chop them by hand on a cutting board.

Finely chop one small onion and roughly chop three cloves of garlic.

Heat a large fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

After a couple of minutes, add the chopped onion and chopped mushrooms, mixing them to coat in the olive oil.

Sauté for 4 to 5 minutes until lightly sautéed, then add the chopped garlic and cook for another 2 to 3 minutes.

After a total cooking time of about 8 minutes, remove the pan from the heat and transfer the mixture to a large bowl to cool for about 4 to 5 minutes.

Once cool enough to handle, add 1/3 cup of plain breadcrumbs, crack in 1 large egg, add 2 tablespoons of chopped fresh parsley, and 1/2 teaspoon of dried thyme.

Season with sea salt and freshly cracked black pepper, then mix until well combined.

Push down on the mixture to achieve a past-like texture, then grab a spoonful and squeeze it in your hands to bind the ingredients together.

Shape the mixture into meatballs about the size of a golf ball.

If the mixture is too wet, add more breadcrumbs; if too dry, add whisked egg.

Heat the same fry pan over medium heat and add 3 tablespoons of extra virgin olive oil.

Add the mushroom meatballs in a single layer and cook for about 7 to 8 minutes until golden brown, turning every 1 to 2 minutes.

Remove the meatballs from the pan and set aside.

In the same pan, add 3 cloves of finely minced garlic and sauté for 10 to 15 seconds until fragrant, being careful not to brown it.

Add 1 teaspoon of hot smoked Spanish paprika and 1/2 teaspoon of sweet smoked Spanish paprika, mixing quickly.

Immediately add a 14 oz can of tomato sauce and season with sea salt and freshly cracked black pepper, mixing well.

Simmer the sauce for 3 to 4 minutes until slightly thickened; if too acidic, add a pinch of white sugar, baking soda, or ground cinnamon.

Add the mushroom meatballs back into the pan in a single layer and heat through for another 2 to 3 minutes.

Remove the pan from the heat and transfer some of the spicy tomato sauce into a serving dish, topping it with the mushroom meatballs and sprinkling with chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens