These easy tasty mushroom meatballs are perfect for spaghetti, subs, appy’s or any other dish that calls for meatballs!

Ingredients 

1 pkg ulivit Mushroom Boost Crumbles (95g)

1 cup vegetable broth

1 medium sweet onion, diced

4 cloves garlic, minced or pressed (or 1 teaspoon garlic powder)

1 ½ teaspoon Italian seasoning

1 teaspoon dried parsley roughly chopped (about 3-4 big leaves or 6-8 smaller ones)

1 teaspoon smoked paprika

1 tablespoon coconut aminos (or alternative)

1 tablespoon nutritional yeast

5 tablespoon panko bread crumbs (use GF crumbs if needed)

2 tablespoon oat flour (other flours work)

salt and black pepper, to taste

Instructions 

1. Preheat oven to 400 degrees F.

2. In a small sauce pan bring vegetable stock to a boil. Add ulivit Mushroom Boost Crumbles to a bowl and pour boiling stock over the ulivit crumbles. Cover and let sit for 5 – 10 minutes until completely soaked up.

3. Place all the remaining ingredients into the bowl with the crumbles. Using a handheld mixer, mix evenly until it can stick together.

4. Add extra breadcrumbs 1 tablespoon at a time if needed to help bring together if needed.

5. Using a 1 tablespoon scoop, scoop out mixture and shape into a ball.

6. Bake for about 12 – 15 mins until browned.

• Alternatively – cook at 400 degrees F in an air fryer for 10-15 minutes.

  Or add a few tablespoons of oil to a skillet over medium, then fry for 5-8 minutes, or until all sides are browned.

   

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Inspired by Andrew Bernard at makeitdairyfree.com