We can assure you that these are the meatless meatballs you didn’t know were missing from your life. Earthy, protein-dense, and easy to pull together on a weeknight, you’ll wonder where they’ve been in your dinner rotation all these years.
Print
Mushroom Balls with Spaghetti Squash
Description
These plant-based meatballs are packed with umami and are simple to make. They’re designed to top the pasta of your choice but also make a delicious snack paired with your favorite sauce.
Ingredients
Scale
- 1 pound portobello mushrooms, chopped
- 1 small red onion, diced
- 3 tablespoons olive oil or preferred cooking oil
- 3 cloves garlic, minced
- 15.5 oz can black beans, rinsed and drained
- 1 cup Italian-seasoned panko bread crumbs
- 1 medium spaghetti squash
- 24 oz. jar of tomato basil sauce or red sauce of choice
- 3 tablespoons chopped parsley to garnish
Instructions
- Preheat oven to 425°F.
- Heat a large saucepan over medium-high heat and add olive oil. Add the mushrooms and onions to the pan and cook until browned, about 9 minutes.
- Add the minced garlic and cook for an additional minute. Turn off heat and set the pan aside.
- In a medium-sized bowl, combine mushroom mixture, beans, and panko. This will serve as the “meat” of the balls. Together, it should resemble the consistency of ground meat, with small chunks that aren’t too tiny (you may need to break the beans up with a fork slightly). Form one-inch balls and arrange them one inch apart on a parchment-lined baking sheet.
- Bake for 30-35 minutes, or until slightly darkened and firm to the touch.
- While the balls are baking, slice squash lengthwise, and remove seeds with a fork.
- Place halves skin side up on a separate parchment-lined baking sheet and bake for 35-45 minutes, or until tender.
- Allow squash to cool enough to comfortably “pull apart” the strands using a fork so that they resemble spaghetti-like pieces. Once the strands are removed, use a spoon to scoop out the remainder of the flesh from the skin. Transfer squash to an oven-safe serving plate and cover with foil to keep warm.
- Return the saucepan to stove, and bring to medium-low heat. Add the jar of sauce and bring to a simmer, then gently place the veggie balls in the sauce. Carefully roll pieces to coat in sauce.
- Plate the squash and delicately spoon the sauce and mushroom balls over top. Garnish with freshly chopped parsley.
When was the meatball invented?
| If you were to order a meatball in Italy, you might have trouble finding exactly what you’re looking for. That’s because in Italy, meatballs look and taste a little bit different. They go by the name polpettes, and tend to be much smaller than their American counterparts. These little meaty spheres are not typically served with pasta and a hearty tomato sauce. Instead, polpettes are served as the main course in soup broth, or just plain. |
One reply on “Mushroom “Meatballs” with Spaghetti Squash”
This will make a great luncheon for when my daughters come for a visit! I don’t use oil, but this recipe can be made minus it! We love spaghetti squash, this will be a great addition to our go to! Looking forward to make this soon since I’ve got 3 spaghetti squash waiting to be enjoyed!
★★★★★