Shakin & Bakin Foodie Blog

Today I am sharing with all of you a recipe that one of my blog readers emailed to me last week. She is vegetarian and noticed that I don't have a lot of vegetarian recipes here on my foodie blog so she thought she would share! yeah! This recipe makes 1 large serving or 2 small servings.

Vegetarian Meatballs in Mushroom Sauce Recipe

3 oz. frozen vegetable protein crumbles, thawed
1 large egg
1 tbsp. fresh seasoned bread crumbs
1 tbsp. Parmesan cheese
1/4 cup milk
1 tsp. extra-virgin olive oil
1 tbsp. onion, finely chopped
1 small garlic clove, finely minced
1/2 cup mushrooms, sliced
3 oz. can cream of mushroom soup
2 oz. spaghetti noodles, fully cooked, water drained

In a large mixing bowl combine together the vegetable protein crumbles, large egg, seasoned bread crumbs, Parmesan cheese and 1 tablespoon of milk. Form this mixture into 6 to 8 round balls. In a large frying pan, spray some nonstick cooking spray. Add in the olive oil and get it nice and hot over medium-high heat. Add in the meatballs and simmer them for 10 minutes or until browned and insides are done. Remove meatballs from pan.

Add more olive oil to the pan (if needed) and the chopped onion and minced garlic. Cook for 1 minute over medium heat and then stir in the sliced mushrooms. Simmer for 4 minutes and then add in 3 tablespoons of milk and the can of condensed cream of mushroom soup. Bring mixture up to temperature and then gently stir in the cooked meatballs. Simmer this mixture over medium heat for 4 minutes. Serve meatballs and sauce over the cooked spaghetti noodles.