Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the onions, garlic, and mushrooms. Cook until the mushrooms release their moisture and everything softens (about 5-7 minutes).
- Combine the mixture: In a large bowl, mix the cooked mushroom mixture with quinoa, chopped walnuts, parsley, nutritional yeast, soy sauce, and chickpea flour. Season with salt and pepper to taste.
- Form the meatballs: Scoop out about 1-2 tablespoons of the mixture and roll into balls. Place each meatball onto the prepared baking sheet, leaving space between them.
- Bake: Bake for 20-25 minutes, turning halfway through, until golden brown and firm to the touch.
- Serve: Enjoy your mushroom meatballs with marinara sauce, over pasta, or as a snack with your favorite dipping sauce!
Nutrition Information (per serving, approx. 3 meatballs):
- Calories: 90
- Protein: 3g
- Carbohydrates: 8g
- Fiber: 2g
- Fat: 5g
- Saturated Fat: 0.5g
- Sodium: 100mg (varies with soy sauce type)
- Sugar: 1g
These meatballs are packed with plant-based protein and fiber, making them a nutritious option that fits a variety of diets. Serve them as a satisfying side or a main course, and enjoy the rich, umami flavors in every bite!
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