Wholesome Polenta and Mushroom Meatballs
Experience the delightful fusion of creamy polenta and earthy mushrooms in these savory vegan meatballs. Highlights include fresh herbs, robust spices, and a delicious tomato sauce that elevate each bite. Perfect for pasta, sandwiches, or as a stand-alone dish, these plant-based meatballs promise satisfaction without compromising taste or texture.
ingredients
- 1 cup polenta
- 3 cups vegetable broth
- 1 cup mushrooms, finely chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (preferably whole grain)
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1 cup marinara sauce
steps
- 1.
In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly until thickened (about 5 minutes). Remove from heat and let cool.
- 2.
In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent, then add mushrooms. Cook until moisture evaporates, about 5-7 minutes.
- 3.
Transfer mushroom mixture to a large bowl. Stir in cooled polenta, breadcrumbs, parsley, oregano, smoked paprika, salt, and black pepper until well combined.
- 4.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 5.
Form the polenta mixture into golf ball-sized meatballs and place them on the baking sheet.
- 6.
Bake for 25-30 minutes until golden brown, flipping halfway through for even cooking.
- 7.
Serve warm with marinara sauce drizzled on top or alongside your favorite pasta.
Releated Recipes
