Meatless Meatballs are my go-to recipe when I want to impress both vegetarians and meat-lovers. I stumbled upon this recipe during a “Meatless Monday” experiment, and it’s been a regular in my kitchen ever since. The mushrooms give these balls a meaty texture, while the cheese and almonds add richness and depth.
About the Recipe
These meatballs prove that vegetarian food can be filling and flavorful. The combination of mushrooms and cheese creates a satisfying, meaty texture, while the almonds add a nutty depth. The lemon-basil sauce brings freshness and creaminess that perfectly complements the crispy meatballs.
Why You’ll Love This Recipe
You’ll love how easy these meatballs are to make. They hold together beautifully thanks to the egg and breadcrumbs, and they’re incredibly versatile – serve them with pasta, rice, or even in sandwiches. The sauce is a breeze to whip up, and it makes enough to generously coat all the meatballs. Plus, they’re a great way to sneak extra vegetables into picky eaters’ meals.
Meatless Meatballs
Cooking Tips
– Make sure to cook mushrooms until they’re really dry to prevent soggy meatballs
– Let the mixture cool before forming balls
– Keep your hands slightly wet when shaping the balls
– Don’t overcrowd the pan when frying
– Make the balls uniform in size for even cooking
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Store leftover meatballs in an airtight container in the fridge for up to 3 days. Keep sauce separate. Reheat in microwave or oven until warm through.
Similar Recipes
- 1. Mushroom and Lentil Burgers
- 2. Vegetarian Swedish Meatballs
- 3. Chickpea Balls in Tomato Sauce
Nutrient Benefits
These meatballs are rich in protein from cheese and almonds, plus fiber and vitamins from mushrooms. Mushrooms provide vitamin D and B-vitamins, while almonds offer healthy fats and vitamin E. The sauce adds calcium from sour cream and antioxidants from fresh basil.
Meatless Meatballs
Ingredients
- 500 gms Mushrooms (finely chopped)
- 150 gms Cheddar Cheese (grated)
- 1/4 cup Olive Oil (+ 2 tbsp)
- 80 gms Almonds (ground)
- 1 Onion (grated)
- 250 gms Breadcrumbs
- 2 tbsp Soy Sauce
- 1 Egg (large or 2 medium)
- Salt as per taste
- Pepper Powder as per taste
For the Sauce:
- 500 gms Sour Cream
- Zest of 1 Lemon (finely grated)
- Basil Leaves (handful, roughly chopped)
Instructions
- Heat 2 tblsp olive oil in a pan over medium flame.
- Add the mushrooms and cook until tender and dry.
- Keep aside to cool.
- To the same pan, add cheese, almonds, onion and breadcrumbs.
- Add soy sauce and egg.
- Add some salt and pepper powder.
- Stir well and cook for a minute.
- Then make small sized balls and keep them aside.
- Heat the 1/4 cup olive oil in a frying pan.
- Add the prepared balls and fry them until golden.
- Remove and keep them warm in a bowl.
- To make the sauce, heat sour cream in a pan over low flame.
- Add lemon zest, basil and pepper powder.
- Mix well.
- Pour this over the meatballs.
- Serve with rice or pasta.
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Frequently Asked Questions
Can I freeze these meatballs?
Yes. Freeze them after cooking but before adding sauce. Place in freezer bags and store for up to 3 months. Thaw overnight in fridge and reheat in oven.
What can I use instead of almonds?
Walnuts or cashews work great. For nut-free version, use extra breadcrumbs or cooked quinoa.
Can I bake these instead of frying?
Yes. Bake at 400°F (200°C) for 20-25 minutes, turning halfway through. Brush with oil before baking for a crispy exterior.
