Fried Mushroom Meatballs (Vegetarian)

Enjoy a tasty and healthy alternative to classic meatballs with this recipe for fried mushroom meatballs! Delight your taste buds with these vegetarian meatballs full of flavor and texture, perfect for a satisfying comfort meal.

The classic recipe of fried meatballs always reminds me fondly of my childhood and the times when my mother prepared them alongside some creamy mashed potatoes. Since I had some button mushrooms in the fridge, today I decided to turn them into fried vegetarian meatballs, to remind me of the taste of my childhood.

I chose to deep-fry them, although this cooking method is not one I prefer, but I wanted to really enjoy the authentic texture. Of course, you can also put them in the oven, for the healthier option.

If you are looking for other recipes for vegetarian meatballs, I recommend you to try these as well: Flavorful Vegan Chickpea Patties, “Cheesy” Yellow Split Pea Patties, Cauliflower Patties, Lentil Patties with Olives and Herbs and Protein-Rich Mushroom Patties with Herbs.

Tips for the best fried mushroom meatballs

1. Fresh ingredients: Use fresh and firm mushrooms to obtain a pleasant texture and a rich aroma. Avoid canned mushrooms or those with a dull appearance, because they can have a soft consistency and can affect the taste of the mushroom meatballs.
2. Saute the mushrooms: To intensify the flavor and remove excess moisture from the mushrooms, it is recommended to saute them beforehand. Cut the mushrooms into smaller pieces and cook them pan until the liquid evaporates and they begin to brown slightly.
3. Balancing the consistency of the mixture: Make sure that the mushroom mixture and the other ingredients, such as breadcrumbs, eggs and spices, have a consistency that allows the easy formation of mushroom meatballs. If the mixture is too wet, you can add more breadcrumbs or a little flour to thicken it.
4. Forming the mushroom meatballs: To form the meatballs, take equal portions of the mixture and roll them between your palms to give them a round or oval shape. It is important not to apply too much pressure to avoid excessive compaction of the mixture, which could cause the mushroom meatballs to become dense and tough when cooked.

Serving ideas for fried vegetarian meatballs

Here are some creative ways to serve fried meatballs with mushrooms:

• Sandwich with hummus and fresh vegetables: Use fried mushroom meatballs as filling for a delicious sandwich. Spread hummus on slices of sourdough bread and add some fried mushroom balls. Complete with slices of tomatoes, cucumbers and avocado for a healthy and nutritious sandwich.
• Green salad with meatballs: Add the mushroom meatballs over a fresh salad of green leaves, sliced tomatoes, cucumbers and red onions. Complete with a light herb and lemon dressing for added freshness.
• Rice and steamed vegetable bowl: Serve the fried mushroom balls with a generous bowl of brown or white rice and steamed vegetables such as broccoli, carrots and green beans. Pour a light sesame or soy sauce over the bowl to complete the aroma and taste.
• Appetizer platter: Arrange the fried vegetarian meatballs on a platter with various sauces, such as tzatziki, sweet mustard sauce or yogurt dip. Add a few slices of fresh vegetables, such as carrots, bell peppers and cucumbers, for a colorful appetizer.

Fried Mushroom Meatballs (Vegetarian)

Gourmandelle.com

Enjoy a tasty and healthy alternative to classic meatballs with this recipe for fried mushroom meatballs! Delight your taste buds with these vegetarian meatballs full of flavor and texture, perfect for a satisfying comfort meal.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting time 20 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Dishes

Cuisine American, European

Servings 4

Calories 296 kcal

Ingredients

 

MetricUS (Imperial)

 

1x2x3x

• 500 g button mushrooms
• 200 g Panko breadcrumbs
• 3 eggs
• 1 Tbsp corn starch
• 1 onion diced
• 4 garlic cloves minced
• 1 tsp thyme
• 1 bunch dill chopped
• salt and pepper to taste
• oil for frying

Instructions

 

• Slice the mushrooms and chop the onions. Saute them in a large frying pan with 1 Tbsp of oil.
• Cook until most of the water from them evaporates – 10 minutes.
• Remove from heat and let them cool.
• Add them into the food processor along with the seasonings, herbs, Panko breadcrumbs, corn starch, garlic and whisked eggs.
• Pulse a couple of times, just to process the mushrooms into smaller bits, but make sure you don’t over-process, you don’t want them turning into mush.
• Move everything to a bowl and cover it with plastic wrap. Let it sit in the fridge for 20 minutes.
• Now the composition should be easy to mold into small meatballs. Wet your hands and start forming the mushroom balls. Place them on a tray covered with parchment paper.
• You can either bake these at 200C/392F in an oven tray covered with parchment paper or deep-fry them. Deep-frying offers a better texture.
• Heat some oil in a large pan. Once hot, add the mushroom meatballs and fry them on all sides until crispy – 3-4 minutes.
• Once fried, move them on a plate covered with a paper towel to absorb all excess oil.

Nutrition

Calories: 296kcalCarbohydrates: 46gProtein: 15gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 123mgSodium: 421mgPotassium: 596mgFiber: 4gSugar: 7gVitamin A: 203IUVitamin C: 6mgCalcium: 128mgIron: 4mg

Keyword meatballs, mushrooms, patties

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