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.