I made these so I could have the Game Day Meatballs that I have made for many Super Bowls or special occasions with the rest of my family. I usually make the meatballs for parties, Super Bowl, Christmas Eve and when I need to make a dish for a large group.
Instead of the usual beef or turkey used for meatballs I decided to make a vegan meatball with portobello mushrooms and brown rice. The recipe is easy and can be finished in the oven.
- 1/2 large onion, diced
- 2 large portobello mushrooms, chopped
- 1 tbsp garlic, minced
- Vegetable Broth, as needed
- 1 1/2 c brown rice, cooked, cooled
- 1/2 c GF bread crumbs
- 1/2 c GF all-purpose flour blend
- 1 tbsp all-purpose seasoning
In a large dutch oven add onion and portobello mushrooms. Cook over medium-high heat until onions are soft and lightly browned. Add broth as needed to keep from sticking.
Add garlic and cook 3 minutes more.
Transfer onion mixture to food processor.
Add rice, bread crumbs, flour and all purpose seasoning.
Pulse until the mixture makes a dough like consistency.
Form into meatballs. Let meatballs rest for about 30 minutes so that they firm up.
Preheat oven to 350 degrees.
Line baking sheet with parchment paper or silicone mat. You can spray the meatballs with some oil if so desired.
Bake for 15 minutes. Turn meatballs over and bake for 15 more minutes.
Remove from sheet pan and drain on some paper towels.
Serve with your favorite sauce.