Mushroom and quinoa meatballs.

These were so damned good.  I added nootch (but of course), and made a super salty and garlicky slow cooked tomato sauce.  Perfect.  Make sure you have a lot of people to feed because I'm pretty sure we're going to be eating meatballs for the next seven months.

Mushroom Quinoa Meatballs – Vegan, Gluten-Free & Soy-Free

There aren’t many things better than a big pot of meatballs and sauce to feed a crowd. Vegan, gluten-free and soy-free these versatile meatballs are not only suited to any occasion but any guest too. You can even prepare them in advance and reheat as needed, how perfect.

Makes 20 – 24 | Serves 4 – 6

INGREDIENTS

• 1 large brown onion, finely diced
• 3 cloves garlic, finely diced
• 1 Tbsp olive or avocado oil

• 300 g swiss brown mushrooms (about 20), finely diced
• 1 tsp each dried thyme leaves and dried oregano leaves
• 1 – 2 tsp sea salt, divided (see note below)
• 2 Tbsp tomato paste

• 2 c shredded kale, lightly packed
• 2 c cooked quinoa – white, red, black or a mixture of all three (see below for cooking notes)
• 2 Tbsp ground flax seed
• 1/4 c chopped parsley
• 1/4 c finely chopped walnuts, optional
• 1/2 tsp fresh cracked black pepper
• oil, extra for baking

METHOD

In a large skillet over medium-low heat, saute onion and garlic in the oil for 5 mins until translucent.

Add diced mushrooms, herbs and 1 tsp salt and saute 5 mins until liquid has started to release and evaporate. Add tomato paste and cook for 1 minute.

Add kale and saute 5 mins. Add flax meal and quinoa and cook until mixture is well combined and quinoa is hot. Remove from heat and season to taste with pepper and extra salt — or any of the flavour boost options below.

Stir mixture regularly as it cools, this will help to make the mixture a bit sticky so it is easier to form.

Preheat oven to 200C (400F). Use damp hands to form cooled mixture into golf ball sized portions and place on a baking paper lined sheet pan.

Spray or lightly brush top of meatballs with a bit of extra oil and bake for 20 – 25 minutes until just crisp and firm. Cool on tray and serve with Rustic Pasta Sauce (recipe below).

COOK’S NOTES

How to cook quinoa:

•  Rinse 1 cup quinoa (white, red, black or a combo of all three) under cool water, drain well. Add quinoa to a medium saucepan with 1 1/2 c cold water. Bring to boil, cover and reduce heat to very low. Simmer, covered, for 14 mins then remove from heat and set aside, still covered, for a further 10 mins. Fluff with a fork. Makes approx 3 cups quinoa.

Flavour boost options:

• If not gluten-free replace extra salt with 1 tsp Vegemite thinned with a bit of water; if not soy-free replace extra salt with 1 – 2 tsp tamari; if extra ambitious soak a 2 Tbsp of dried porchini mushrooms in an equal amount of boiling water until cool, finely chop mushrooms and strain liquid, adding both to mixture with the kale.

Make ahead:

• Reheat by baking in a 180F (350C) oven, or simmering gently in pasta sauce, for about 10 mins.