No dinner ideas to please the whole family?

If you are vegetarian or vegan, or you just want to cut back on meat, this recipe is for you. These super-tasty mushroom meat-less balls are rich in protein, fiber, vitamin B and iron. The portions in this recipe are for about 12 units which makes this the ideal meal for the whole family or for batch cooking. 


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Serves: 12 -14 balls

For the mushroom “meat-less balls”:

  • 1 cup of oats
  • 1 cup of almond flour
  • 150 grams of fresh mushrooms, chopped
  • 1 leek, sliced
  • 1 low-salt vegetable broth in two cups of boiled water
  • 2 garlic cloves, finely chopped
  • 3 tablespoons olive oil
  • 1 scoop of nutritional yeast (optional)
  • 1 teaspoon chili flakes (optional)
  • 1 teaspoon of oregano
  • Salt and freshly ground black pepper, to taste
  • Chickpea or Garam flour (or other flour to coat the balls before frying)

For the mushroom sauce:

  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 150 grams of fresh mushrooms (can be a mix of different mushrooms), sliced
  • 1 packet of oatmeal or soy cream
  • A few drops of lemon juice
  • Salt and freshly ground black pepper, to taste
  • Chopped parsley, to serve
  1. Soak the oats in two cups of boiled water with the dissolved vegetable broth. Let it soak for 15 minutes. In the last 5 minutes add the flour almond flour.
  2. Chop the garlic and cut the leeks into thin slices. Wash and prepare the mushrooms by mincing them in the food processor.
  3. Heat a skillet or a non-stick pan with the two tablespoons of olive oil and brown the chopped garlic and sliced leek. Then add the chopped mushrooms and cook them until they lose the water. Add oatmeal and soaked almond flour, stir well and season with salt, black pepper, oregano and chili flakes (if using). Finally add the nutritional yeast (optional) and stir well, cooking for about 5 minutes.
  4. Let the dough cool down for a couple of minutes so that you can start shaping the balls coating them with chickpea flour.
  5. Heat a skillet with a tablespoon of olive oil and start frying the balls gently so that they do not lose their shape. Rotate the meatballs to brown on all sides.
  6. For mushroom sauce:
  7. In a skillet with two tablespoons of olive oil sauté the minced garlic until golden (but not burnt). Then add the sliced mushrooms and sauté until they lose their water. Lower the heat and add the cream. Bring to the boil for 2/3 minutes and season with salt and black pepper and a few drops of lemon juice.
  8. Serve the balls with pasta and mushroom sauce, sprinkling with chopped parsley and chili flakes (for a spicier version).