Vegetarian Mushroom Meatballs in Tomato Sauce

Perfect for a comforting, plant-based meal packed with flavour, this Mushroom Meatballs in Tomato Sauce brings together the earthy taste of mushrooms with a rich, tangy tomato sauce. A nourishing dish and a great vegetarian alternative to classic meatballs, it pairs beautifully with pasta or rice, making it a versatile and satisfying dinner choice! While the homemade tomato sauce is fantastic, feel free to use your favourite store-bought tomato pasta sauce – we won’t tell anyone!

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Mushroom Meatballs in Tomato Sauce

Ingredients:

For the Mushroom Meatballs:

400g fresh mushrooms (shiitake or any preferred mushrooms)

1 cup cooked brown rice or quinoa

1 small red onion, finely chopped

1/2 tablespoon minced garlic

3-4 fresh basil leaves, finely chopped (or 1 teaspoon dried basil)

1 cup panko breadcrumbs (or use standard breadcrumbs if needed)

3-4 tablespoons corn starch or potato starch (optional, adjust for consistency)

1 teaspoon salt (or to taste)

Freshly ground pepper to taste

Neutral oil (for frying)

For the Tomato Sauce:

2 tablespoons olive oil

2 onions, peeled and finely diced

2 carrots, peeled and finely diced

2 celery stalks, finely chopped

3 cloves garlic, peeled and crushed

Small bunch of fresh basil (separate leaves and stalks)

2 tablespoons tomato puree

120ml (1/2 cup) red wine

2 x 400g tins of chopped tomatoes

250ml (1 cup) water

2 bay leaves

1 teaspoon sugar

Salt and pepper to taste

Cooked spaghetti, rice, or your preferred side to serve

Instructions:

Make the Mushroom Meatballs:

Chop or pulse the mushrooms in a food processor until minced, leaving a few chunks for extra texture if preferred.

In a large bowl, mix together the minced mushrooms, cooked rice or quinoa, chopped red onion, garlic, basil, panko breadcrumbs, corn starch (if using), salt, and pepper.

Let the mixture chill in the fridge for at least 1 hour to firm up. This will help the meatballs hold their shape.

Once chilled, test the mixture and shape it into small balls (about 1-inch in diameter). If the mixture is a little too wet, add more panko breadcrumbs or a small amount of flour to thicken.

Heat some neutral oil in a non-stick pan over medium heat. Once hot, carefully fry the mushroom balls, turning them occasionally, for 3-5 minutes on each side or until golden brown. Set aside.

Prepare the Tomato Sauce:

In a large pan, heat the olive oil over low heat. Add the diced onion, carrot, and celery. Cook gently for about 10 minutes, stirring occasionally, until softened and fragrant.

Finely chop the basil stalks (set the leaves aside for garnish) and add them to the pan along with the garlic. Cook for another minute until the garlic is fragrant.

Stir in the tomato puree, then pour in the red wine. Allow it to cook down until almost all the wine has evaporated.

Add the chopped tomatoes, water, bay leaves, sugar, and salt and pepper to taste. Bring the sauce to a gentle simmer and cook for about 30 minutes, stirring occasionally. If it gets too thick, add a splash of water.

Once the sauce is cooked to your liking, remove the bay leaves. Use a stick blender to blend until smooth, or leave it chunky if you prefer.

Combine the Meatballs and Sauce:

Gently add the cooked mushroom meatballs to the simmering tomato sauce. Let them simmer for 5-10 minutes to soak up the flavour of the sauce and heat through.

Taste the sauce and adjust seasoning if necessary. Remove from the heat when ready.

Serve:

Serve the mushroom meatballs in tomato sauce over a bed of cooked spaghetti, rice, or your preferred side. Garnish with fresh basil leaves and grated cheese, if desired.