Mushroom ‘Meatballs’

Mushroom Meatballs

We’ve spent a while working on this lovely recipe to make sure it’s just right! It’s really easy and the balls are packed with tons of fresh flavour, so we’re really chuffed with how they’ve turned out.

One of the best things about these ‘meatballs’ is they don’t require breadcrumbs to bind them together. We discovered that coconut oil does the trick, which means they’re even gluten-free!

Serves 2-3.


2 white onions diced
300g mushrooms diced
1 clove garlic diced
1/2 cup walnuts
1/2 cup nutritional yeast
2 cup parsley
Pinch of salt & pepper
2 tsps oregano
1tsp coconut oil (solid)
75g spaghetti per person

For the tomato sauce:
Garlic diced
Basil chopped
400g passata sauce
Pinch of salt & pepper

Mushroom Meatballs


1. Pre-heat oven to 220°C.

2. Heat a little oil in a frying pan. Once hot, fry the onion for 5 minutes or until soft.

3. Add the mushroom to the pan and continue to fry for a further 15 minutes, or until all the water has evaporated and the mushrooms are starting to brown. You may need to turn up the heat a little.

4. Add the garlic and fry for a further minute.

5. Leave the mushroom mixture to cool for around 5 minutes, then transfer to a food processor with the remaining ingredients.

6. Process the meatball mixture for 10-15 seconds. Avoid processing the mixture for too long because the mixture will become a puree and the balls won’t hold their shape.

7. Shape into golf ball-sized balls and place on a baking tray.

8. Bake for 18-20 minutes.

9. Meanwhile, prepare the tomato sauce by frying the garlic for a minute. Then add the basil and cook for a further two minutes. Finally, add the seasoning and simmer for an additional 8 minutes.

10. Prepare the spaghetti as per packet instructions.

11. Serve the meatballs with the spaghetti and tomato sauce.



  1. I’m in a “mushroom mood” those days, and now I really want to try those !!
    Thanks ! 🙂

    1. *these days

  2. sounds good and tasty

  3. What’s the oven temperature?

  4. Yeah um OVEN temperature?
    Standing here in the kitchen… Erg.

    1. Sorry guys, our mistake! We’ve added the oven temperature to the method, Roxy (So Vegan).

  5. I wonder what can I use instead of the walnuts? Thanks

    1. Hi Maria, you can use any type of nut you like. Thanks, Roxy (So Vegan)

  6. Please tell me what yeast stand for? Os it yeast that is used for bread making? I am confused by the amount of it..

    1. Nutritional yeast is kind of a cheese substitute. Not the same yeast used in bread. You can find it at health food stores and some regular grocery stores.

  7. My mushrooms were a bit too watery even after cooking for 25-30mins but I used oats to soak some of that up and give them a little more body. Also added a little bit of sage as find that gives a slightly meaty flavor (guess I grew up with sage being a main ingredient in Sau-sages). Also added a touch of soy sauce.

    They came out great.

    1. Sounds like some great additions, Ian. Thanks for sharing 🙂 Roxy (So Vegan)

  8. How much is a cup? Thx!

    1. Hi Sofie, conversion of which ingredient are you looking for? Thanks, Roxy (So Vegan)

  9. Can you make ahead and freeze these? How long do you think you can keep in freezer?

    1. Hi Kathy, yes, I’d suggest freezing them before baking. Thanks, Roxy (So Vegan)

  10. Oven temp is 425

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  13. What if my blender is little too small, and i can’t put all the ingredients at once? can i split the amount of ingredients in half?


    1. Hey Oz. Yep, you can split the amount in half, then combine it together again once everything is blended together. Thanks, Roxy ( So Vegan)

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