Fried Mushroom Meatballs (Vegetarian)
Crispy on the outside and tender inside, these vegetarian fried mushroom meatballs are a flavorful, comforting alternative to classic meatballs. Made with sauteed button mushrooms, fresh herbs and Panko, they come together in about an hour, including a short chill.
Ingredients
- 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 onion. Saute them in a large frying pan with 1 Tbsp of oil.
- Cook until most of the water from them evaporates, about 10 minutes.
- Remove from the heat and let them cool.
- Add them to 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.
- Transfer everything to a bowl and cover it with plastic wrap. Let it sit in the fridge for 20 minutes.
- The mixture should now be easy to mold into small meatballs. Wet your hands and start forming the mushroom balls, placing them on a tray lined with parchment paper.
- You can either bake these at 200C/392F on an oven tray lined with parchment paper or deep-fry them. Deep-frying gives a better texture.
- Heat some oil in a large pan. Once hot, add the mushroom meatballs and fry them on all sides until crispy, about 3-4 minutes.
- Once fried, transfer them to a plate lined with a paper towel to absorb any excess oil.
Notes
Serve hot with a garlicky yogurt dip, marinara or tahini sauce, or tuck them into wraps and sandwiches. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot pan or oven to bring back the crisp. The uncooked mixture can be chilled overnight before shaping.