Mushroom meatballs, baked

Name: Mushroom meatballs, baked - Ilinca C.
Ingredients: 980 g mushrooms (cooked; chopped and drained) 300 g roasted bell peppers 150 g onion (peeled) 150 g carrot (peeled) 200 g cooked rice 100 g breadcrumbs 15 g flour 35 g crushed garlic (5 cloves) 1/2 bun

Sezon - Mushroom meatballs, baked by Ilinca C. - Recipia

Oven-Baked Mushroom Meatballs When I crave meatballs but don't want to deal with frying and the mess of oil, I always prefer the oven-baked version. The mushroom meatballs hold together well, and the texture remains pleasant. I like relying on the oven, especially when using mushrooms, as they absorb oil quickly when fried, and I don't want them to be too heavy. I've made this recipe several times, with the same structure and consistent results. Quick Info Total time: approximately 55-70 minutes (including cooling) Preparation time: 20-25 minutes (if you have all the ingredients ready) Baking time: 25-35 minutes Servings: 6-8, depending on the size of the meatballs you form Difficulty: easy to medium (no complicated techniques) Recipe type: vegetarian main dish, fasting dish, or side dish Ingredients 980 g mushrooms (cooked, chopped, and well-drained) 300 g roasted bell pepper (finely chopped) 150 g onion (peeled) 150 g carrot (peeled) 200 g cooked rice (preferably slightly cooled to avoid moisture) 100 g breadcrumbs (for the mixture) 15 g flour 35 g crushed garlic (about 5 cloves) ½ bunch fresh parsley (chopped) 1 teaspoon pepper ¾ teaspoon coarse salt 100 g breadcrumbs (for coating the meatballs before baking) Preparation Method 1. Start by preparing the vegetables. Process the onion, carrot, and roasted bell pepper in a food processor or meat grinder, one at a time. It’s important to get them fine but not into a paste. 2. In a large bowl, combine all the ingredients: well-drained and chopped mushrooms, roasted bell pepper, onion, carrot, cooked rice, breadcrumbs, flour, garlic, parsley, pepper, and salt. Mix everything by hand or with a large spoon until the mixture is homogeneous. 3. Preheat the oven to 180°C, so it’s hot when you finish shaping the meatballs. 4. Take a portion of the mixture and form meatballs to your desired size. You can gently flatten them if you want them to cook better inside. 5. Roll each meatball in breadcrumbs to coat them evenly. 6. Place the meatballs on a baking sheet lined with parchment paper or a silicone mat. 7. Bake the tray in the oven, on the middle rack, for 25-35 minutes. There’s no need to turn them. The final color should be slightly golden, and the texture will become firm. 8. Remove the tray and let the meatballs cool completely before transferring them to a serving plate. They are more fragile when warm. Why I Make This Recipe Often It’s one of my favorite ways to use cooked mushrooms, especially if I’ve made a lot and want something that keeps for a few days in the fridge. These meatballs are substantial enough and transport easily, and the flavor remains good even when cold. It doesn’t involve frying, so the kitchen stays clean. Tips and Variations Tips Drain the mushrooms very well before adding them to the mixture; otherwise, it will be too soft. If you want a firmer mixture, add a bit more breadcrumbs. Don’t add too much flour, as it can change the texture. Use well-drained rice, not freshly cooked and wet. If you want to make them flatter, they will bake faster. Substitutions Rice can be replaced with cooked quinoa if desired. If you don’t have roasted bell pepper, you can use fresh sweet pepper, although the taste will be slightly different. Breadcrumbs in the mixture can be replaced with dry bread crumbs processed in a food processor. Variations You can add dill to the mixture if you like the flavor. A few raw sunflower or pumpkin seeds for texture, but not more than a small handful. Serving Ideas The meatballs go well with garlic yogurt sauce or a simple summer salad. They can also be used in sandwiches or as filling in pita bread. Frequently Asked Questions 1. Do the mushrooms need to be cooked before using? Yes. Raw mushrooms are not recommended. Cook them well, drain them, and then chop them. 2. If I have frozen mushrooms, can I use them directly? Yes, but they need to be thawed, drained, and squeezed just like fresh ones. 3. Why is the mixture too soft? Most likely, the mushrooms or rice were not drained well. You can add a bit of breadcrumbs or flour if needed. 4. Can the meatballs be frozen after baking? I do not recommend it. After thawing, the texture changes and they can become crumbly. 5. Can they be made without rice? Rice helps bind the mixture, but you can try replacing it with ground oats or cooked quinoa. Nutritional Values Approximately, one serving (4-5 medium meatballs, from 1/8 of the mixture) has about 180-220 kcal, of which: Protein: 7-9 g Carbohydrates: 30-35 g Fats: 2-3 g Values are approximate and may vary depending on how much breadcrumbs you use and how well you drain the ingredients. Storage and Reheating The meatballs last 3-4 days in the fridge, in a container with a lid. You can eat them cold or reheat them for a few minutes in the oven or microwave, although the texture becomes slightly drier after reheating. I do not recommend freezing after baking.

Preparation

1. We separately chop the onion, carrot, and roasted pepper in a food processor or pass them through a meat grinder. 2. We put all the ingredients in a large bowl and mix well. 3. Preheat the oven to 180 degrees Celsius. 4. We form meatballs from the mixture, coat them in breadcrumbs, and place them on a baking tray lined with parchment/silicone paper. 5. We put the tray in the oven for 25-35 minutes. 6. We take the tray out of the oven and let it cool completely before transferring them to a serving platter. Enjoy your meal!

Mushroom meatballs, baked

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