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These Meaty Mushroom Quinoa Meatballs with Gravy are made with a few key ingredients and be easily made gluten-free! The meatballs are also packed with umami flavor from the mushrooms. Enjoy this with some potatoes or rice, and veggies!

I am proud to say that these meatballs are approved by my meat-loving family and friends. I often hesitate sharing my food with others because through the months–years–of being vegan, I know my taste buds have changed and slowly adapted an inclination to simpler tasting foods. But I gave this one a go, and they loved it.

I used mushrooms and rice as the based to create this somewhat ‘meaty’ texture. I processed all the ingredients and formed them into balls but you can opt to shape them in your own liking!

This has become one of my go-to recipes that never fail to satisfy my meatball and gravy cravings. Plus, it’s a super hearty and comforting meal.

I also tried making a mushroom gravy from scratch and it turned out pretty well! I love having this mushroom gravy with other recipes too!

MUSHROOM MEATBALLS WITH GRAVY

These meatballs were fried but you can opt to bake them. I really, really suggest you fry them though. Yes, it’s unhealthier but trust me, it’s worth it. It turns up juicier and crispier.

Anyway, before I get one more about this recipe, you can find the full recipes below. Enjoy!

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂 

WHAT YOU’LL NEED FOR THE MEATBALLS

Meatballs

• 1 1/2 cups cooked mushrooms , around 400 grams fresh mushrooms—I used fresh oyster mushrooms
• 1 cup cooked brown rice
• 1/2 cup cooked quinoa or sub for more brown rice
• 1/4 cup onion diced
• 1/2 tbsp garlic minced
• 2 tsp packed basil chopped (I used fresh)
• 1/2 cup bread crumbs
• 1/4 cup all purpose flour or other flour feel free to use GF flour mix
• 1 1/2 tsp sea salt or to taste
• Neutral oil for frying

Mushroom Gravy

• 1/4 cup all-purpose flour
• 2 cups vegetable stock or water from mushrooms, if using dried*
• 1 tbsp vegan butter or olive oil
• 1/2 small onion diced, or 1 tsp onion powder
• 1/2 cup sliced mushrooms of choice
• 1/2 tsp black pepper
• 1-2 tbsp nutritional yeast optional
• 1-2 tbsp soy sauce adjust to taste
• 1/4 tsp fresh rosemary finely chopped
• Salt to taste

HOW TO MAKE THESE MEATBALLS

MEATBALLS

• In a non-stick or lightly-oiled pan, sauté the mushrooms with the onions and garlic. This is to get the water out of the mushrooms especially if you’re using fresh ones.
• In a bowl, mix together the rest of the ingredients along with the cooked mushrooms, garlic, and onions.
• Place the mixture into a food processor/blender and process until well incorporated. In this part you can opt to leave chunks of the mushrooms or process it into a fine paste-like texture similar to ground meat.
• In a pan, heat some oil for frying. You can also bake the meatballs but they won’t turn out as evenly brown and crisp.*
• Roll the balls and set aside for cooking.
• Fry the meatballs for 3-5 minutes until golden brown. Serve with potatoes and veggies, or even rice along with the gravy or other dipping sauce of choice. Enjoy!

BAKING OPTON:

• If you intend to bake these, heat the oven at 350F. On a baking sheet with parchment paper, brush some oil onto the paper. Place the meatballs and drizzle on some more oil. Bake for 25-30 minutes, turning the balls halfway through for even cooking.

FOR THE GRAVY

• In a small bowl, mix together the flour and stock/mushroom water. Mix until the flour has dissolved.
• In a pan, heat the vegan butter or oil. Add in the diced onion and sauté for 1-2 minutes. Add the mushrooms and cook until tender.
• Add the flour-stock mix and stir until the gravy comes to a gentle simmer.
• Mix well and simmer for 7-8 minutes or until the gravy thickens and is smooth. If there are some lumps, you can opt to use an immersion blender to easily dissolve the lumps of flour that can form. Do note that once you turn off the heat, the gravy will continue to thicken.
• Add in seasonings and salt to taste then mix well.
• This is best enjoyed while hot with the meatballs.
• You can also store this in the refrigerator once cool, then heat up again when ready to use.
• This can last up to 5 days in the refrigerator. Note that it will thicken up when cold, but will return to its regular consistency when heated.

Meaty Mushroom Quinoa Meatballs and Gravy (Recipe)

5 from 1 vote

These Meaty Mushroom Quinoa Meatballs with Gravy are made with a few key ingredients and be easily made gluten-free! The meatballs are also packed with umami flavor from the mushrooms. Enjoy this with some potatoes or rice, and veggies!

Print Recipe Pin this Recipe Rate this Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer, Finger Food, Main Course, Sauces, Side Dish, Sides, Snacks, Starters

Cuisine American, Fusion, Italian

Servings 20 meatballs

Calories 64 kcal

Ingredients

  

1x2x3x

Meatballs

• 1 1/2 cups cooked mushrooms , around 400 grams fresh mushrooms—I used fresh oyster mushrooms
• 1 cup cooked brown rice
• 1/2 cup cooked quinoa or sub for more brown rice
• 1/4 cup onion diced
• 1/2 tbsp garlic minced
• 2 tsp packed basil chopped (I used fresh)
• 1/2 cup bread crumbs
• 1/4 cup all purpose flour or other flour feel free to use GF flour mix
• 1 1/2 tsp sea salt or to taste
• Neutral oil for frying

Mushroom Gravy

• 1/4 cup all-purpose flour
• 2 cups vegetable stock or water from mushrooms, if using dried*
• 1 tbsp vegan butter or olive oil
• 1/2 small onion diced, or 1 tsp onion powder
• 1/2 cup sliced mushrooms of choice
• 1/2 tsp black pepper
• 1-2 tbsp nutritional yeast optional
• 1-2 tbsp soy sauce adjust to taste
• 1/4 tsp fresh rosemary finely chopped
• Salt to taste

Instructions

 

MEATBALLS

• In a non-stick or lightly-oiled pan, sauté the mushrooms with the onions and garlic. This is to get the water out of the mushrooms especially if you’re using fresh ones.
• In a bowl, mix together the rest of the ingredients along with the cooked mushrooms, garlic, and onions.
• Place the mixture into a food processor/blender and process until well incorporated. In this part you can opt to leave chunks of the mushrooms or process it into a fine paste-like texture similar to ground meat.
• In a pan, heat some oil for frying. You can also bake the meatballs but they won’t turn out as evenly brown and crisp.*
• Roll the balls and set aside for cooking.
• Fry the meatballs for 3-5 minutes until golden brown. Serve with potatoes and veggies, or even rice along with the gravy or other dipping sauce of choice. Enjoy!

BAKING OPTON:

• If you intend to bake these, heat the oven at 350F. On a baking sheet with parchment paper, brush some oil onto the paper. Place the meatballs and drizzle on some more oil. Bake for 25-30 minutes, turning the balls halfway through for even cooking.

GRAVY

• In a small bowl, mix together the flour and stock/mushroom water. Mix until the flour has dissolved.
• In a pan, heat the vegan butter or oil. Add in the diced onion and sauté for 1-2 minutes. Add the mushrooms and cook until tender.
• Add the flour-stock mix and stir until the gravy comes to a gentle simmer.
• Mix well and simmer for 7-8 minutes or until the gravy thickens and is smooth. If there are some lumps, you can opt to use an immersion blender to easily dissolve the lumps of flour that can form. Do note that once you turn off the heat, the gravy will continue to thicken.
• Add in seasonings and salt to taste then mix well.
• This is best enjoyed while hot with the meatballs.
• You can also store this in the refrigerator once cool, then heat up again when ready to use.
• This can last up to 5 days in the refrigerator. Note that it will thicken up when cold, but will return to its regular consistency when heated.

Notes

DRIED MUSHROOMS

• If using dried mushrooms, don’t discard the water use to rehydrate the mushrooms. You can use this for the gravy.

GRAVY

• You can opt to use an immersion blender to easily dissolve the lumps of flour that can form.

NUTRITIONAL INFO

Serving: 1meatball with gravy | Calories: 64kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 345mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂