Pinto Mushroom Meatballs

By Nikki Dinki of Nikki Dinki Cooking

Let’s talk about meatballs! Meatballs are my favorite thing to have on hand. They are so easy to freeze and thaw as needed—just two for a toddler lunch or ten dropped into simmering sauce for my husband and me. In a house with three kids ages three and under, I’ve learned that the more foods we have ready to go in the freezer, the easier life is! So when it comes to staples like meatballs, I make giant batches and freeze away!

Now the word “meatball” can mean a lot of different things to me. I like to infuse veggies into everything I do, so it's pretty common for me to add pureed eggplant or toss canned pumpkin into my traditional meatballs. I believe that veggies can only make a meatball (or anything else!) better. And when you add veggies into a traditional meatball you are then stretching the meat and consuming less. More flavor, less meat? Oh yes!

I also believe that a meatball doesn’t have to have meat at all. So allow me to present the Pinto Mushroom Meatballs! All the flavor, texture, the fun, and ease of a meatball—but with no meat! Let me just say, these vegan meatballs are LEGIT! The key is to dry out the primary ingredients (the mushrooms, beans, and rice) in the oven to create a meatball that is firm and flavorful, and far from smooshy and lackluster.

Now that you know these are the best meatballs you are ever going to have (oh I went there), make a ton! Double the recipe, throw them in your freezer, and you are ready for dinner anytime. Then thaw and heat and add to any pasta or rice dish. Or crumble for a taco filling or eat as an app dipped in sriracha mayo. The possibilities are endless and very delicious!

Makes 12 meatballs

Ingredients

1 tablespoon ground flaxseed
One 15-ounce can pinto beans, rinsed + drained
8 ounces baby bella mushrooms, sliced (about 3 cups)
1½ cups cooked brown rice (from ½ cup uncooked rice)
½ cup walnuts halves + pieces
¼ cup all-purpose flour
1 tablespoon Italian seasoning
1¼ teaspoon kosher salt
1 tablespoon olive oil

Instructions

1. Preheat the oven to 400°F. In a small bowl, whisk together 3 tablespoons of water and the flaxseed, then place the mixture in the refrigerator for 15 minutes. Spread the beans and mushrooms on a parchment-lined or lightly sprayed baking sheet and roast them until the beans are dry and crisp on the outside and the mushrooms are dry and shrunken to half their original size—25 minutes.

2. Use a wooden spoon to move the mushrooms to the side, then spread the cooked rice in the open space. Return the pan to the oven and cook until the rice is lightly toasted in places and the beans are very dry—15 minutes.

3. While the beans, mushrooms, and rice are cooking, place the walnuts in the bowl of a food processor and pulse them until they are coarsely ground. When the beans, mushrooms, and rice have finished baking, add them to the food processor and pulse until well-combined, but not completely smooth. Then add the flour, flaxseed mixture, Italian seasoning, and salt and pulse just until all ingredients are combined. Allow the mixture to rest in the refrigerator for 10 minutes.

4. Next, form the mixture by hand into heaping tablespoon-sized meatballs. Heat the oil in a large skillet over medium-high heat. Add the meatballs—in batches if necessary—moving them around in the pan in order to brown all sides evenly. Cook the meatballs until they are well-browned and crisp—about 6 to 9 minutes.

5. Serve the meatballs on their own with tomato sauce for dipping, or as a topping for your favorite pasta dish.

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