Mushroom Meatballs in Tomato Sauce (Vegan)

Ingredients

• 14 oz fresh mushrooms of choice (, I used shiitake mushrooms )
• 1 cup cooked brown rice (or quinoa)
• 1 green onion (or small red onion, sliced)
• 1/2 tbsp minced garlic
• 3-4 leaves fresh basil leaves (, finely chopped (or 1 tsp dried basil))
• 1 cup quick cook oats or whole rolled oats (processed (can sub for panko or Japanese bread crumbs))
• 3-4 tbsp corn starch (or potato starch, see notes)
• 1 tsp salt (or to taste)
• Fresh ground pepper
• 2-3 tbsp extra virgin olive oil
• 2 cloves garlic (minced)
• 14 oz crushed or diced tomatoes ((1 can))
• 1/2 tbsp white miso paste (for extra umami flavour, optional)
• 2 tsp sugar (to counter acidity (adjust to taste))
• Salt (to taste)
• 1 dried bay leaf
• 1 tbsp tomato paste (, optional to thicken)
• 3-4 leaves fresh basil (, thinly sliced or roughly chopped)

Instructions

1. 1

   --- Meatballs ---

2. 2

   OATS: If using quick cook oats, no need to process this. If using whole role outs, quickly process or pulse until into small panko breadcrumb-like texture. Don't overprices the oats or it'll turn into a flour consistency. I prefer to keep the oats in a panic bread crumb-like texture for the texture.

3. 3

   MUSHROOMS: Process or chop the mushrooms until minced. You can leave some larger chunks for extra texture.

4. 4

   MEATBALL MIXTURE: Mix the mushrooms, quinoa/brown rice, green onion, garlic, oats, corn starch, salt, and pepper in a large bowl. Mix everything well until the mushroom-quinoa mixture comes together.

5. 5

   Test out the mixture and then shape into small balls to see if it holds up well. If the mixture is a little wet and sticky, you can add 1-2 tbsp more of processed oat or regular flour. The oats/flour will help absorb some of the moisture.

6. 6

   Afterwards, roll the mixture into balls.

7. 7

   --- Cooking the Meatballs ---

8. 8

   To pan-fry: Heat a medium or large non-stick pan over medium. Once hot, add some neutral oil to submerge at least half of the mushroom balls. Add the balls and cook for 3 to 5 minutes on each side or until golden brown.

9. 9

   To air-fry: If air-frying or baking, heat your air-fryer or oven to 350F/180C. On a lined air-fryer basket or baking tray, place the balls. Spray or brush a generous amount of oil on both sides. Leave to air-fry for 25-30 minutes, flipping halfway through, or until golden brown on both sides. For baking, this will take longer, around 35-40 minutes.

10. 10

    Personally I prefer the pan-fried meatballs because they turn out a lot juicier. The air-fried ones are a bit dry but once cooked down or mixed into the sauce, the differences are barely noticeable.

11. 11

    --- Tomato Sauce ---

12. 12

    You can double the tomato sauce recipe you plan to enjoy the meatballs with some spaghetti or other pasta.

13. 13

    Heat a skillet over medium heat.

14. 14

    Add in the olive oil. Once hot, sauté the garlic for 1 minute or until aromatic.

15. 15

    Pour in the canned tomatoes and miso paste (if using). Mix to dilute the miso paste. Season with salt and sugar, to taste.

16. 16

    Add the dried bay leaf into the tomato sauce and then leave to a gentle simmer for 8-10 minutes.

17. 17

    Mix in the tomato paste (if using) and season with more salt and sugar, to taste, if needed.

18. 18

    Add the fresh basil leaves into the sauce before mixing in the cooked mushroom meatballs.

19. 19

    Allow everything to come together and make sure the meatballs are well coated in the sauce. Do not over mix. Turn off the heat.

20. 20

    --- To Enjoy ---

21. 21

    To enjoy, you can serve the meatballs as a hearty main or side. Another option is to mix in some cooked spaghetti or pasta of choice to absorb the sauce.