Mushroom Meatballs

Instructions

1. Roast the Vegetables

   • Preheat your oven to 375°F (200°C).
   • On a baking sheet, spread out the garlic bulb (removed from husk), and roughly chopped red onion and red bell pepper.
   • Drizzle olive oil and roast in the oven for about 20 minutes, until lightly charred.
2. Sautee the Mushrooms

   • Heat a large pan to medium heat. Add 1 tablespoon olive oil, mushrooms, and a dash of salt. Saute until water is cooked off and the mushrooms are lightly browned. Remove from heat and let cool.
3. Prepare the Mixture

   • Once cooled, add mushrooms, roasted vegetables, all seasonings (cumin, rosemary, black pepper, salt, paprika, sage, oregano, basil), and panko bread crumbs to a food processor.
   • Add nutritional yeast and pulse until the mixture is well combined.
   • Add the sun-dried tomatoes, tofu and tomato paste, and pulse again to mix.
4. Firm Mixture

   • Remove mixture from food processor and empty into a large bowl.
   • Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
5. Form the Meatballs

   • Using your hands, (or a melon baller) form the mixture into small balls.
6. Cook the Meatballs

   • Heat a cast iron skillet over medium heat. Add 1 tablespoon neutral oil. Fry the mushroom meatballs until browned on all sides, ensuring they are cooked through.
7. Serve and Enjoy

   • Serve the mushroom meatballs with marinara sauce or over your favorite pasta. This mixture is very versatile! Try shaping this delicious mushroom meat into burgers, or even sausage links for a cookout!