Mushroom balls in sauce

December 6, 2018

Mushroom balls in sauce


It’s true that these balls don’t have the same texture as meatballs. But they are super delicious anyway! Mushroom balls in sauce include a lot of chickpeas too. And not that I want to be a smart ass but they are actually really healthy and full of protein.  

Mushroom balls in sauce

December 6, 2018
: 2
: Easy

Delicious mushroom and chickpeas balls in tomato sauce.


  • 2 tablespoons of olive oil
  • 1 onion
  • 400 g champignons
  • 4 garlic cloves
  • 1,5 teaspoon salt
  • Spices (turmeric, smoked red paprika, thyme, oregano)
  • 500 g cooked chickpeas
  • 80-100 g bread crumbs
  • 1 l spiced tomato sauce
  • Optional/Very necessary for the side: Mashed potato
  • Step 1 Put oil in a pan and start cooking chopped onion and garlic. Cook about 5 minutes then add chopped mushrooms, salt and spices. Cook for another 5-7 minutes on high heat so a lot of liquid evaporates.
  • Step 2 Blend the mixture in a food processor. But don’t blend it too much! We still want small pieces to remain.
  • Step 3 Mix in the bread crumbs. Taste and add spices if necessary.
  • Step 4 Shape golf-sized balls and put them on a parchment paper placed on a baking tray. Bake 40 minutes on 180ºC. (Half way trough I recommend turning the balls.)
  • Step 5 When they are baked and very compact you simply stir them in a hot tomato sauce and serve right away.*

Wise-ass corner

*I suggest you don’t leave the balls in sauce for longer but stir the in right before serving. If they will stay for long they will get soggy (but still delicious, I can confirm.) Just saying! 🙂

Play with spices!


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