Mushroom and bean meatballs are the perfect recipe for a unique and vegetarian dish. I love vegetable meatballs, they offer so many variations and, like eggplant meatballs, you can choose to cook the meatballs in the microwave or in an air fryer. Because in this recipe, I will give you both versions. I used some microwave sautéed mushrooms, which I then blended with protein bread and an egg. While cooking the meatballs, I focused on the cannellini bean cream and sautéing some spring onions. Finally, I spread the legume cream on the plate, laid the meatballs on top, and garnished with the spring onions. My family went crazy for this mushroom and bean meatball recipe. I look forward to hearing what you think, you can write to me here.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Air Frying, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 565.04 (Kcal)
- Carbohydrates 57.42 (g) of which sugars 10.17 (g)
- Proteins 19.05 (g)
- Fat 31.35 (g) of which saturated 5.10 (g)of which unsaturated 1.87 (g)
- Fibers 6.79 (g)
- Sodium 849.50 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make the mushroom meatballs
- 14 oz Portobello mushrooms
- 5 slices whole wheat sandwich bread (3.5 oz and preferably protein)
- 1 egg
- 2 sprigs parsley
- 1 clove garlic
- 2.1 oz all-purpose flour
- extra virgin olive oil
- 2 pinches salt
- 2 pinches pepper
- 8.5 oz canned cannellini beans
- 3.4 oz vegetable broth
- 1 tbsp extra virgin olive oil
- 1 pinch pepper
- 2 fresh spring onions (with all the green part)
- 1 tbsp extra virgin olive oil
- 1 pinch salt
What you need
- 1 Mixer
- 1 Bowl
- 1 Pot
- 1 Immersion Blender
- 1 Oil Sprayer
- 1 Air Fryer
- 1 Microwave Tray in heating material
Procedure
Clean the mushrooms by removing the earthy part and the “skin” of the caps. Slice the mushrooms and place them in a tray. Season them with the sliced garlic clove and a tablespoon of oil.
Place the tray in the air fryer basket and cook at 392°F for 10 minutes.
Distribute the mushrooms in the heating tray, season them, and cook for 8 minutes at 1000 watts.
Put the bread slices in the bowl, add 200 ml of water and soak them: Then squeeze them well and put them in the mixer jar, along with the washed parsley, add the sautéed mushrooms, a pinch of salt, pepper, the egg and blend everything well. Pour the flour into a plate. Wet your hands and form the mushroom meatballs, roll them in the flour and arrange them in the suitable tray sprayed with a little oil. Finally, spray the surface of the meatballs with a little oil.
Insert the tray in the air fryer and cook for 10 minutes at 392°F.
Place the tray in the microwave and cook the meatballs for 10 minutes with the combined microwave + grill function, at maximum power. It’s better if you place the tray on a stand to get closer to the grill.
While the meatballs cook, pour the beans into the pot, add the broth, oil, salt, and pepper and cook for 5-6 minutes, stirring often. Turn off and blend the beans with the immersion blender until they turn into a cream. Clean the spring onions, slice them lengthwise and sauté them in a small pan with a tablespoon of oil, slightly salting and peppering them.
Distribute the bean cream on 3 individual plates, lay the meatballs on top, and distribute here and there some pieces of braised spring onion. Serve immediately.
Additional Tips from Rosella Errante
You can prepare the meatball mixture a day in advance and store it in the refrigerator in an airtight container.
