Recipes

Vegetarian Meat-less Balls

Who needs meat? When you can make these tasty Vegetarian Meat-less balls with cinnamon and pomegranate jewels, packed with flavour you’re going to love. It’s that time of year again when I  start craving more wholesome meals that can warm me up on a rainy winter day. It’s definitely a bit of a change from the snow that I was used to getting while living in Ontario. I will say that I’m most certainly looking forward to heading up to Whistler soon to do some riding. Vancouver is great like that, you really get the best of both worlds. Other life updates are as followed; I absolutely love my  job, I’ve been learning a ton and having a lot of fun along the way. I work remotely on sundays so I’m taking the time to explore different coffee shops around Vancouver. Besides work and the blog I’ve also been practicing a ton of yoga,  trying to work my way up to be able to press into handstand! Life is absolutely wonderful.

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Vegetarian Meat-less balls
Serves: 16
 
Ingredients
  • 1 tablespoon olive oil
  • 2 clove garlic, minced
  • 1 pound fresh white mushrooms, finely chopped
  • 1 pinch salt
  • 1 tablespoon butter
  • ½ cup finely chopped onion
  • ½ cup quick-cooking oats
  • 1 ounce very finely shredded Parmigiano-Reggiano cheese
  • ½ cup bread crumbs (gluten free)
  • ¼ cup chopped flat-leaf (Italian) parsley, packed
  • 2 eggs, divided
  • 1 teaspoon salt
  • 1 pinch cinnamon
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch dried oregano
  • ½ pomegranate seeds
Instructions
  1. Heat olive oil in a skillet over medium-high heat. Add garlic and sauté till golden, from there add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
  2. Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and transfer mixture to a mixing bowl.
  3. Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, ¼ cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, oregano, cinnamon and pomegranate seeds. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
  4. Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
  5. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  6. Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet. Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.

 

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