Mushroom Meatballs

These hearty Mushroom Meatballs are a delicious and nourishing plant-based twist on a classic comfort food. Packed with savory umami flavor from roasted cremini and shiitake mushrooms, toasted walnuts, black beans, and aromatic spices, they’re satisfying enough to please vegans and meat-eaters alike. A hint of smoked paprika and cumin adds depth, while fresh herbs bring brightness to every bite. Whether you’re serving them over pasta with marinara, in a sandwich, or as part of a grain bowl, these meatballs are a versatile, protein-packed addition to any meal—and they just happen to be gluten-free, too!

Print Recipe

Prep Time: 5 minutes  Cook Time: 30 minutes

Yield: 24 meatballs  Serving Size: 6 meatballs

Ingredients:

  • 16 oz. cremini and shiitake mushrooms, sliced
  • 1/2 cup walnuts
  • 1 medium onion, chopped
  • 2 garlic cloves, grated
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 2 cups black beans, drained and rinsed
  • 1/4 cup rolled oats
  • 2 tbsp. olive oil
  • 1 tbsp. tomato paste
  • 1 tbsp. ground flaxseed
  • 1 tbsp. tamari
  • 1/2 cup almond flour
  • 1/4 cup fresh basil or parsley

Directions:

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the mushrooms on the baking sheet and drizzle with 1 tbsp. olive oil. Roast for 15 minutes.
  2. In a food processor place the walnuts, onion, garlic, salt, pepper, cumin, and paprika. Pulse until coarsely ground then add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flax seed, and tamari sauce. Pulse until well combined but still a few larger chunks remain.
  3. Transfer the mixture into a large bowl and fold in the almond flour. Use a scoop to portion the mixture and roll into balls with your hands.
  4. Add the meatballs to a skillet with 1 tbsp. olive oil and cook, rotating the balls as they brown until browned all around (about 5 minutes).
  5. Transfer the skillet to the oven and bake for another 10-15 minutes until the meatballs are firm.
  6. Garnish with fresh basil or parsley. Serve with marinara sauce.

Tips and Tricks:

  • After roasting the mushrooms, pat them dry with a paper towel if they release a lot of moisture. This helps prevent a soggy mixture later.
  • If the mixture feels too soft, chill it in the fridge for 20–30 minutes before forming into balls. This makes shaping easier and helps them hold up during cooking.
  • You can shape the meatballs ahead of time and refrigerate them for up to 2 days before cooking.

Nutrition Facts: