Ground Beef & Mushroom Meatballs
So, you want meatballs without the meat, huh? Bold choice, babe. These little mushroom-loaded power puffs will totally blow your mind.
Don’t be fooled—this beef is plant-based and sassier than a brunch squad with bottomless mimosas and zero regrets.
Earthy mushrooms meet savory vegan beef and form tiny edible miracles you’ll want to hoard like designer shoes on sale.
They’re juicy, firm, and not emotionally unavailable like certain humans you’ve dated.
Perfect for pasta nights, snack attacks, or when you just need round food that won’t break your ethics or your jeans.
Ground Beef & Mushroom Meatballs
Vegan meatballs made with plant-based ground beef and mushrooms, baked or pan-fried to crispy perfection—meaty vibes, minus the moo.
Ingredients
- 200 g vegan ground beef substitute seitan or soy-based
- 1 cup mushrooms finely chopped
- ½ cup breadcrumbs whole wheat if you’re pretending to be healthy
- 2 tablespoons ground flaxseed + 5 tablespoons water egg replacement magic
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or less, we’re not bathing in it
- Fresh parsley chopped (optional garnish because we’re classy)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet like a responsible adult.
- Mix flaxseed and water in a small bowl. Let it sit until it thickens into your fake egg glue.
- Toss mushrooms in a food processor. Pulse until finely chopped—not mush, not chunks. You’ll know.
- Sauté mushrooms in a pan with 1 tablespoon olive oil for 5 minutes. They should lose water, not their dignity.
- In a big mixing bowl, combine vegan beef, sautéed mushrooms, breadcrumbs, garlic powder, onion powder, smoked paprika, soy sauce, and pepper.
- Add flax “egg” mixture and mix with your hands. Yes, your actual hands. You’re making meatballs, not spreadsheets.
- Form into 16 cute little balls. They should be firm, but not like your last situationship.
- Bake on a parchment-lined tray for 25 minutes. Flip halfway through. You’re a chef now.
- Alternatively, pan-fry them in remaining olive oil for 10–12 minutes until golden and crispy.
- Garnish with parsley. Serve hot. Pretend you slaved over them all day.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 11g
- Saturated Fat: 1.2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Vitamin B12: 40%
- Vitamin D: 15%
- Zinc: 25%
- Folate: 18%
Tips & Notes
- Add nutritional yeast to the mix for a cheesy, no-cow flavor explosion.
- Want spice? Toss in chili flakes or sriracha—burn with purpose.
- Pair with spaghetti, rice, or just eat them cold from the fridge. Zero judgment here.
- Freeze extras. Unless you’re a midnight snacker, in which case… good luck.
- Try swapping breadcrumbs for oats if gluten ghosts haunt you.
Your meatballs are now meat-free, guilt-free, and 100% crush-worthy. Go ahead, brag a little—you did just reinvent comfort food.
