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Mushroom ‘Meatballs’ in Napolitana Sauce Recipe

This recipe is rated 5.0 out of 5.

Healthy choice

Mostly whole foods

Refined sugar free

Nut-free option

Easy peasy

Comfort food

Entertaining

Main meals
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A bowl of plant-based mushroom meatballs in Napolitana sauce with fresh basil, beside sliced bread and salad on a spotty cloth.
A ceramic bowl of plant-based meatballs in Napolitana sauce, topped with fresh basil, sits on a white tablecloth with black polka dots.

These tasty mush-balls are anything but mushy. Wildly moreish and easy as heck to make, they’re a top pick for your mid-week dinners when you need somethin’ a little extra hearty.

You will need

Serves 4

  • 500g cherry tomatoes
  • 1 onion, sliced
  • 2 tablespoons minced garlic
  • 2 teaspoons dried basil
  • 3 tablespoons olive oil
  • Sea salt and black pepper
  • Cooking oil spray
  • Crusty bread or cooked spaghetti, to serve
  • Basil leaves, to serve

Mushroom Meatball Mince

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 500g mixed mushroom medley, roughly chopped
  • 4 garlic cloves
  • 1 1/2 tablespoons flaxseed meal
  • 1 tablespoon soy sauce
  • 3/4 cup rolled oats
  • 3/4 cup breadcrumbs
  • 2 tablespoons nutritional yeast
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons rosemary leaves
  • 2 teaspoons thyme leaves
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt

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Directions

45 mins to prep

45 mins to cook

Step 1

Preheat the oven to 180°C.

Step 2

Pierce the tomatoes, then place them on a baking tray, along with the onion. Coat the ingredients in the garlic, basil, oil, salt and pepper. Bake for 30 minutes, then transfer to a blender and purée until smooth. Pour the sauce into a baking dish.

Increase the oven temperature to 200°C. Grease and line a baking tray.

Step 3

To make the mushroom meatball mince, heat the oil in a saucepan over medium heat. Add the onion and sauté for 10 minutes, then remove from the pan. Add the mushroom and a splash of water to the pan and increase the heat to medium-high. Cook, stirring, for 10-15 minutes until the moisture from the mushroom evaporates. Stir through the garlic and switch off the heat.

Step 4

Combine the flaxseed meal and soy sauce in a small bowl to form a gel egg. Transfer the mushroom mixture into a food processor, crack in the gel egg, add the remaining mince ingredients and purée for 1 minute until the texture is uniform.

Step 5

Use your hands to roll the mince mixture into golf ball sized balls and place on the prepared tray. Spray with cooking oil spray and bake for 15 minutes, rolling occasionally so they crisp up on all sides. Place the meatballs in the sauce and stir to coat. Bake for 5 minutes, then serve with crusty bread or freshly cooked spaghetti with the basil leaves on top.

 

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