| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 5 tablespoons unsalted butter, plus more for the pan
- 1 1/4 pounds cremini mushrooms, trimmed and roughly chopped
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetarian Worcestershire sauce
- 1 1/2 cups frozen cooked quinoa, thawed
- 1 large egg
- 2 tablespoons finely chopped fresh chives, plus more for topping
- 8 ounces wide egg noodles
- 2 tablespoons all-purpose flour
- 1 1/2 cups mushroom broth
- 1/4 cup heavy cream
- 1/2 cup lingonberry jam, for serving
Instructions
- Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook until the mushroom liquid evaporates, about 8 minutes. Transfer the mushrooms to a food processor. Add 1 tablespoon Worcestershire sauce, the quinoa, egg, chives, 1/2 teaspoon salt and a few grinds of pepper and pulse until crumbly but not mushy. Wipe out the skillet and reserve.
- Preheat the broiler. Line a baking sheet with foil and coat with butter. Use an ice cream scoop to form the mushroom mixture into twenty 1 1/2-inch balls; scoop onto the baking sheet. Broil until well browned, flipping halfway through, about 12 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain well.
- Return the skillet to medium-high heat and add the remaining 2 tablespoons butter; let melt. Whisk in the flour until golden brown, about 2 minutes. Whisk in the mushroom broth and heavy cream; cook, whisking, until thick, 2 to 4 minutes. Stir in the remaining 1 tablespoon Worcestershire sauce; season with salt and pepper.
- Divide the noodles and meatballs among bowls. Top with the gravy and chives. Serve with lingonberry jam.
Nutrition Facts
| Calories | 620 |
| Total Fat | 25 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 172 milligrams |
| Sodium | 752 milligrams |
| Carbohydrates | 83 grams |
| Dietary Fiber | 6 grams |
| Protein | 17 grams |
| Sugar | 25 grams |
| Calories | 620 |
| Total Fat | 25 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 172 milligrams |
| Sodium | 752 milligrams |
| Carbohydrates | 83 grams |
| Dietary Fiber | 6 grams |
| Protein | 17 grams |
| Sugar | 25 grams |
Reviews
The flavors are great, and I followed the recipe as written. I wonder what went wrong for me? My meatball mix was too mushy to form balls, despite having cooked the mushrooms to death. I had some extra Quinoa to throw in to try to compensate, but it really didn’t get it where it needed to be. Also, I felt there wasn’t nearly enough sauce. Again though, awesome flavors that went down just fine.
These were great! Might make a few adjustments to the sauce next time, but overall really enjoyed this and definitely didn’t miss the meat!
I’d definitely make this recipe again!
I added powdered garlic, onion powder, cardamom, allspice, and fresh parsley (I just eyeballed it) to both the meatball mixture and the gravy.
I was nervous about broiling the meatballs for so long, but they didn’t burn and browned up really nicely.
Next time, I might add some chopped onion to my meatball mix.
Loved this recipe! Great recipe for meatless meatballs… I can’t do dairy used almond milk and almond flour…no mushroom broth at our grocery store used vegetable broth. I’m sure that mushroom broth would only add to the flavor, will definitely have it on hand for the next time. It’s a keeper Thank you!