Lisa Benoit's submission in our annual recipe contest intrigued our judges from the start. Plant based, hum ... how interesting! Then, when they tasted the cooked product capped with its wasabi tinted glaze/sauce, they immediately knew that they had a very special winner this year. Many thanks, Lisa, for your creativity and for the imagination that you displayed in creating this extraordinary entry!
We judges agreed with Lisa that the meatless balls are not just for a first course selection. We popped them into a rustic roll and then featured them on top of a mound of rice, thereby discovering just how versatile and tasty they are in various presentations!
These flavorful morsels easily won
accolades from the judges.
Mushroom Meatless Balls with Orange Wasabi Glaze
Meatless Ball Ingredients
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 8 ounce package fresh clean mushrooms, coarsely chopped - any kind (I use a mixture of Cremini, Portobello and White Button)
1/4 cup finely chopped onion and juice
1 egg
1/4 cup grated Parmesan Cheese (or your choice)
1/4 cup rolled old fashioned oats
1/4 cup finely chopped walnuts (or bread crumbs)
1 tablespoon Worcestershire Sauce (or Soy Sauce)
1/4 teaspoon each: Oregano, Basil, Parsley
Salt and pepper to taste
Glaze
1/2 cup Orange Marmalade
1 tablespoon water
1 tablespoon Soy Sauce
1 teaspoon Wasabi Powder or Paste
1 teaspoon Black Sesame Seeds
1/2 teaspoon orange zest
- Spread chopped mushrooms on clean paper towel and pat dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat oil in large, deep skillet over medium heat. Pat mushrooms once again. When oil is hot, add mushrooms and stir with wooden spoon until oil is absorbed (approximately 10 minutes).
- Add butter and stir into mushrooms with wooden spoon until butter is absorbed. Remove from heat and cool.
- Place in large glass bowl and add: onion, egg, cheese, oats, walnuts (bread crumbs) and sauce. Gently mix in spices, salt and pepper. (Check for seasoning and alter seasoning to taste). Cover with lid or plastic wrap. Refrigerate at least 3-5 hours or overnight.
- Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment or non-stick foil. Make 1 small meatless ball and bake for 10 minutes. (If mixture is still too soft to hold shape, add bread crumbs or oats 1 tablespoon at a time until consistency holds shape). Remove, cool and taste for seasoning. Add additional spices to meet your preference. Make walnut-sized balls and place on baking sheet with 1 inch space in-between each.
- Bake for 12-15 minutes. Remove from oven and cool. Transfer to serving dish. Yields: 15-18 mushroom balls.
- In microwave-safe bowl, mix together all glaze ingredients and heat until hot. Add orange zest. Drizzle over meatballs and garnish black sesame seeds. Reserve remaining glaze to serve alongside meatballs.
- I serve garnished with a sprinkle of black sesame seeds, chopped scallions and slivered almonds on a bed of steamed broccolini.
- These meatballs are delicious and spices can be changed to different flavor profiles: cumin, chipotle and cilantro for southwestern (served with avocado crema); lemon peel, basil and mint for Greek (served with Tzaziki); fajita, cumin and cilantro for Mexican (served with salsa); or basil and Italian seasoning (served with marinara).
- Although the meatballs are moist, they hold up well to sauces.
- They can be served with toothpicks as a hearty appetizer, on a sandwich or as an entree.