Vegetarian Mushroom Meatballs

These impromptu mushroom meatballs where made in less than 20 minutes with whatever I had at home really, that simple. I served them with some light and healthy spinach and rice on the side. I love this plate cause it’s full of protein and energy, exactly what  we needed that day to get some energy for our fitness routine.

      ~Prep. time: 10′ / Frying. time: 8-10′ / Eay / Cost: 3€ / Serves: 3~


  • 1 can mushrooms chopped
  • 3 tablespoons ketchap
  • paprica
  • dill
  • 1 egg
  • milk
  • 1 green pepper
  • 1 baby carot
  • 3 slices of homemeal bread
  • bread  crumbs
  • sea salt
  • pepper
  • virgin olive oil for the frying
  • 1/3 cup of red wine



  1.  In a pan saute the mushrooms and veggies with some olive oil. After 3-5′ add the spices, ketchap in as well and mix.  One minute before yo move from the heat add the wine.
  2. Remove from the heat.
  3. Drench the bread slices
  4. In a large bowl crack the egg and mix with the rest. Mix till well combined.
  5. Then make small mushroom balls and roll them into the bread crumbs.
  6. Put olive oil in the pan and after 5 minutes throw the meat balls in carefully (high temperature).
  7. Wait till they get that gold colour and don’t forget to roll them in all sides.

Bon Appétit

2 thoughts on “Vegetarian Mushroom Meatballs

  1. I’ve never tried making mushroom meatballs before, but they look very intriguing and I bet the mushrooms would give them a “meaty” texture. I just got an air fryer, so I think I will give them a whirl in there.


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