Vegetarian Mushroom Meatballs Recipe

About this recipe

A hearty and satisfying vegetarian dinner featuring savory mushroom meatballs baked to perfection and served with a creamy mushroom sauce. Perfect for solution seekers looking for a quick and delicious meal.

Ingredients

• 125 g White Shimeji Mushroom (Anabe)
• 100 g Sambar Onion Peeled
• 6 pcs Licious Brown Eggs
• 990 g Kellogg'S Oats
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 ltr Mother Dairy Toned Milk
• 290ml Lea And Perrins Worcestershire Sauce
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2. In a large mixing bowl, combine 500 g finely chopped mushrooms, 2 cups instant oats, 1 cup finely diced bell pepper, 1 cup finely diced onion, 2 eggs, 1/4 cup milk, 2 tsp Worcestershire sauce, and 1 tsp salt. Mix until well combined, allowing the oats to hydrate for about 1-2 minutes.
3. 3. Shape the mixture into small meatball-sized balls and place them evenly spaced on the prepared baking sheet.
4. 4. Bake the meatballs in the preheated oven for 20-25 minutes, or until firm and lightly browned.
5. 5. While the meatballs are baking, heat 2 cups of milk in a saucepan over medium heat. Stir occasionally until smooth and warmed through.
6. 6. Once the meatballs are done, transfer them to a serving dish and pour the warm milk over the top.
7. 7. Serve immediately and enjoy your vegetarian mushroom meatballs with your favorite side dish.