Yes, you read the title right! meatless meatballs! For those of you who struggle to eat a lot of meat or for you vegetarians out there, these meatballs are easy to make and you can flavour them like you would meat, you basically use the base of the veggies/pulses them you add the herbs and spices from there! (cumin, garlic, coriander and chilli for koftes, garlic, parsley and oregano for Italian meatballs, just plain for burgers you name it!)
500g mushrooms (i prefer chestnut mushrooms as they are meatier, roughly chopped),
1 small onion (rough chop),
1 large garlic clove (grated),
1tbsp olive oil (3 syns)
2 large, free range egg, (you may need 3 depending on how dry your mix is)
generous pinch salt and pepper,
1 mug of DRY cous cous ( add to a bowl then pour over 2 mugs of veggie stock, measured in the same mug as you measured the cous cous).
Thats all the ingredients you need!
- In a food processor chop the onion and mushrooms until the mushroom is very finely chopped, similar size to cous cous or a grain of rice!
- Fry off the onion and mushrooms in a pan with a pinch of salt and pepper.
- Fry until all liquid is cooked off (a good 20-30 minutes)
- Then add the garlic and cook for 1-2 minutes.
- Add the mushroom mix to the bowl of cous cous with the olive oil and another generous pinch of salt and pepper (now is the time you would add your seasonings like the cumin, parmesan or oregano)
- Mix the mushrooms through the cous cous so it is distributed.
- Then add the large egg and slowly work it in.
- If you need it, add another egg, work the mixture squeezing it together until it sticks together.
- using a tablespoon, roll into balls and freeze for ten minutes before baking in the oven at 180oC for 20 minutes, turning halfway through.
At this point add to whichever sauce you are using and serve!
I hope you give this a try, its fun to make with children and it shows them vegetarian food can be fun and not all tofu or meat replacement style products!
Love Emily x