All-Vegetable Mushroom Meatballs




Prep Time


Cook Time

These delicious vegetarian ‘meatballs’ actually taste quite meaty.


  • 550–600g mushrooms – roughly chopped
  • 1 onion – roughly diced
  • 4 cloves garlic – crushed
  • ½ cup roughly chopped fresh parsley
  • 4 tablespoons cooking oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 1 cup oats
  • 1 cup fresh breadcrumbs
  • 2 eggs
  • 700g jar passata
  • 1 cup baby spinach
  • 1 cup grated tasty cheese
  • ¼ cup pumpkin seeds


  • Blitz the mushrooms, onion, garlic and parsley in a food processor.
  • Heat half the oil in a pan and add the mushroom mixture, oregano, thyme, garlic salt and pepper.
  • Fry for 8–10 minutes then transfer to a large bowl and leave to cool.
  • When cooled, mix in the oats, breadcrumbs and eggs. Cover and refrigerate for an hour.
  • Roll the mixture into balls about the size of a ping pong ball.
  • Preheat oven to 180°C (160°C fan bake).
  • Grease an oven dish large enough to hold all the mushroom balls. Pour in the passata.
  • Heat the remaining oil in a large pan and pan-fry the mushroom balls until golden brown.
  • Arrange the mushroom balls on top of the passata and tuck the spinach in between.
  • Top with the cheese and pumpkin seeds.
  • Bake for 30 minutes or until the cheese is golden and bubbling.