All the burger flavors we love on a bed of flavorful white beans. Continue reading
Meatless meatballs don’t get everyone psyched, but these were so flavorful and filling. Also, if forming into meatballs isn’t your thing, they can easily be patties or pan fried all chopped up to be taco/burrito filling or for faux-Bolognese sauce!
Mushroom & Bean Meatballs
1/2 white onion, chopped small
1 pint (~2-3 cups) baby portabella mushrooms
2 tablespoons butter
1 can (15.5 oz) white beans (black beans would be good too & make them darker in color like any other meatball)
2 tablespoons garlic, minced
2/3 cup quick cooking oats
1 tablespoon Italian Seasoning
1 teaspoon dried oregano
1 teaspoon salt & pepper (I used a salt & garlic powder mix)
1 tablespoon Worcestershire sauce (or sub a teaspoon balsamic vinegar)
2 tablespoons parmesan cheese, grated
2 tablespoons panko breadcrumbs
1 egg (optional)
Sauté the onions over medium heat until soft and translucent then remove from the heat and sauté the mushrooms in butter in that same pan – about 5 minutes over medium high heat.
While the mushrooms cook (let them sit to caramelize before gently stirring), drain the white beans (and reserve some of the liquid). Add the beans, garlic, and a little liquid to a food processor blending until smooth.
Chop the mushrooms.
In a large bowl, mix together the bean puree, mushrooms, oats, onions, dried herbs, and worcestershire sauce. Mix well.
Add in panko and egg (use the egg if forming into balls to better keep them together). Refrigerate 15+ minutes before forming into balls.
Bake at 375 degrees for 15 minutes & flip and bake for another 15 minutes. Or, air fry for ~15 minutes. They’re a bit soft to pan fry- mine didn’t stay together so I don’t recommend it! Air frying worked well as meatballs and as veggie burgers!
These were good and super filling – the beans add some nice heft to keep you full and the mushrooms make them juicy. I made some into meatballs and served with sauce and garlic bread and froze a as patties to have as veggie burgers. They are soft so I cooked fully and cooled before freezing. I’m not sure if the meatballs would hold together if cooked in sauce for a long time.
When the pan-fried ones fell apart too much, I drained them all and broke them up further to be like a meat sauce!
Mushrooms aren’t everyone’s fav in my family so these will mostly be for me (I also don’t eat beef so I’d have these and everyone else could have beef meatballs).