I have been on the search for months for the BEST plant based meatball, and it wasn’t easy.
This one is hands down beyond yummy.
Whew! This was NOT easy! I have searched high and low for a good plant based meatball recipe. I have tried maybe 9 different recipes, including those made with seitan, beets and various grains. Most were mushy and just plain old weird. Honestly, at times it was a little disheartening. I had given up for awhile until I had a deep craving for a meatball hero, and so, decided to give it one more go.
Rather than riff off of another’s recipe I decided to build this ball from the ground up. I needed flavor, texture, and lots of umami. I wanted a meatball that had some tooth to it without being a dried out hockey puck. They had to hold up to being warmed in a sauce and not breaking down into mush. I also wanted them to look like a real meatball and not some hot pink weird thing. Too much to ask?
I started with a white bean for its neutral flavor, then added mushrooms for that meaty earthy flavor and moisture. I knew I needed tang, and it needed to have some complexity to it. The binder is whole wheat bread crumbs, and then I threw in a couple of goodies for extra flavor boost.
The batch turned out brilliantly, which is a testament to sometimes building your own wheel IS the best answer. I had been hankering for a meatball sandwich, but the leftovers were excellent reheated in sauce over pasta the next day. One of the best additions is a really lovely cheese like sauce that went with it. I hesitate to say “cheese”, because let’s be real nothing takes like real cheese. What I really wanted though was a tangy foil to the sauce and meaty meatball. It’s also beyond.
The sauce is cashew based- and no I don’t soak my cashews. It’s just not necessary. Nor do I ever seem to have time for that. Know what I’m sayin’?
I hope you enjoy this dish. If you make this recipe, please tag on Instagram with #AHHrecipes
Preheat oven to 375 degrees If you need the plant based parmesan recipe you can get it here- it's worth it. In a large sautee pan over medium heat, sautee the onion for 2 minutes until softened, add the garlic and mushrooms and continue to cook for another 3-4 minutes until the mushrooms are sweaty and browned. They should definitely be cooked, but not dried out. Add the salt, oregano and black pepper and toss for one more minute. Place the drained beans in a food processor along with the mushroom mixture, parmesan, breadcrumbs and parsley. Blend until you get an even consistency. Roll out into 12 balls and place on a baking sheet. Bake for about 10 minutes, roll to one side, bake another 10 and roll again, then bake for a final 10 minutes. You want to get a crusty edge on the outside while still soft on the inside. Cashew Sauce In a blender combine all the ingredients for the sauce and blitz until super smooth. Take your time. Add more water to get a thick but pourable sauce. For more tang add more miso or a squeeze of lemon. I think this sauce is just the best.
Ingredients
Instructions