Andrew Zimmern’s Mushroom Meatballs

About this recipe

When a chef of Andrew Zimmern’s caliber spends six months experimenting with an ingredient and declares it “best-in-class,” you pay attention.

“My chefs and I have fooled around with Just One in our kitchens for the last six months. We’re in love,” said Andrew Zimmern, famed Chef and TV host. “From pumpkin bread to mushroom meatballs and silky smoothies, this single ingredient can do it all. It’s best-in-class.”

These mushroom meatballs showcase exactly why Zimmern and his culinary team fell in love with Just One protein – its remarkable ability to do just about everything in the kitchen. So much more than just a protein powder, Just One can scramble, gel, emulsify, leaven, bind and foam – pretty much anything an egg or dairy can do in recipes. Unlike traditional meatballs that rely on eggs or dairy for binding, these plant-based versions achieve their perfect texture through Just One’s unique functional properties. Use this same technique to make outstanding veggie burgers or showstopping meatloaf.

With a simple ingredient list, Zimmern shares his recipe for some of the best vegetarian meatballs you’ll ever make. The rich umami of the mushrooms is complemented by Andrew Zimmern’s citrus herb seasoning, but feel free to experiment with Italian seasoning, BBQ spices or berbere. Serve these satisfying vegan meatballs over pasta, in grain bowls, stuffed into sandwiches, or as protein-packed appetizers dipped in marinara or gravy. For more ways to make the most of Just One protein in your kitchen, check out our cookbook page.

Serves 3-4

1 lb. cremini mushrooms
2 tablespoons garlic, minced
¼ cup olive oil
3 tablespoons (15g) unflavored Just One protein
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon of Andrew Zimmern’s Mediterranean Magic (or other spice blend)
½ cup of breadcrumbs

Equipment

Large skillet
Food processor

01 / 05

Chop the mushrooms

Pulse mushrooms in a food processor until they are an even consistency. You want them chopped, not pureed. You can also finely chop them on a cutting board.

02 / 05

Cook the mushrooms

To a medium, heavy-bottomed sauté pan over medium heat, add the olive oil and the garlic. Let the garlic cook slowly, but do not let it brown. After 3 to 4 minutes, add the mushrooms and cook over medium heat for an additional 5 to 6 minutes until the mushrooms are browning and releasing their liquid. Season with salt, pepper and Andrew Zimmern’s Mediterranean Magic seasoning (or other spice blend). Stir well.

03 / 05

Make the meatball mixture

Remove the mushrooms from the heat and transfer to a bowl. Stir in the breadcrumbs and Just One protein. Taste for seasoning. The mixture will seem dry at first, but trust the process – it will stick together. Cover and chill the mixture for 30 minutes.

04 / 05

Shape into balls

Form into small round balls that are about 1 ounce each (golf ball size). If the mixture is too dry and you’re having trouble getting the meatballs to hold together, add a tablespoon of water to moisten. Cover the meatballs and transfer them to the refrigerator to chill for another 30 minutes.

05 / 05

Cook the meatballs

Cook the meatballs with your preferred method:

Skillet: Preheat a large skillet over medium heat and coat with olive oil. Add the meatballs and let them cook for 7 to 10 minutes, rolling occasionally to ensure they brown relatively evenly. When finished, they should be firm throughout and crispy on the outside.

Oven: Preheat the oven to 375°F and arrange the meatballs on a lined baking sheet. Bake for 25 to 30 minutes, until they are firm and browned on the bottom. Option to flip halfway through for more even browning.

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