Mushroom Walnut “Meatballs” with Raspberry Sauce

Total Time
25 Mins
Serves
20
Meal
Snack
Course
Appetizers Snack

Total Time

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins

Nutrition

Calories
58 cal
Total Fat
5 g
Polyunsaturated Fat
3 g
Cholesterol
0 mg
Sodium
36 mg
Carbohydrates
3 g
Dietary Fiber
1 g
Protein
2 g

Ingredients

“Meatballs”

  • 1 tablespoon olive oil
  • 2 Portobello mushroom caps
  • 1 clove garlic crushed
  • ½ cup diced onion
  • 1 cup chopped raw walnuts
  • 1 tablespoon fresh chopped sage
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon tamari sauce
  • 1 flax egg (1 tablespoon flax seed with 3 tablespoons water) or 1 egg (I used an egg)
  • 1 tablespoon nutritional yeast or Parmesan cheese

Sauce

  • 1 cup frozen raspberries
  • 1 teaspoon real maple syrup

Preparation

“Meatballs”

  1. Pre-heat oven to 375. Line a baking sheet with parchment paper.
  2. Clean the mushrooms and break into pieces. Place pieces into a food process until crumbly.
  3. Add oil to a sauté pan and heat over medium heat. Add the mushrooms, garlic and onion. Cook until the onions begin to soften.
  4. Turn heat to low. Place the walnuts into a food processor and process until crumbly. Add the walnuts to the pan, and combine the flax egg, herbs, tamari, and nutritional. Mix well and let mixture cool.
  5. Form the mixture into ¼ inch balls and place on prepared baking sheet. Bake for 10 minutes.

Sauce (while meatballs are cooking)

  1. Add raspberries to a sauce pan and heat over medium to low heat, stirring occasionally.
  2. Add the syrup and reduce heat to low.
  3. Once mixture thins to a liquid texture turn heat off. Spoon the sauce over the meatballs and reserve sauce for the side