Keto Mushroom "Meatballs"
You could purchase "mock" meatballs at the store, but when you can make them at home with fresh ingredients, why not? One suggestion: You can chop the mushrooms for these "meatballs," leaving some slightly larger bits for a meatier texture instead of blending them until they're completely smooth.
- 1 tbsp extra-virgin olive oil
- 8 ounces button or cremini mushrooms sliced
- ½ tsp dried oregano leaves
- 1 tsp dehydrated onion flakes
- ¼ tsp salt
- ¼ cup hulled hemp seeds
- ¼ cup tahini
- 1 tbsp psyllium husks
- Preheat the oven to 350° and line a rimmed baking sheet with parchment paper.
- Heat the oil in a medium frying pan over medium heat. Add the mushrooms, oregano, onion flakes, and salt and cook, stirring occasionally, until the mushrooms are completely softened, about 5 minutes. Remove the pan from the heat and let cool for about 5 minutes.
- While the mushrooms are cooling, blend the hemp seeds in a food processor until finely ground.
- Add the cooled mushrooms, tahini, and psyllium husks to the food processor and contunue blending until a "dough" forms. You can continue blending until it is smooth, but I like to leave larger bits of mushroom intact. Let the mixture sit for 5 minutes to allow plyllium to gel.
- Form the mushroom mixture into nine equal-sized balls, about 1½ tablespoons each. Place the balls on the lined baking sheet and bake for about 20 minutes, or until the balls are firm and starting to brown on the outside.
Variations: Garlic Sesame "Meatballs" Replace the olive oil with toasted sesame oil. Replace the oregano and onion flakes with 1 tbsp minced garlic. Stir 2 tbsp sesame seeds into the mushroom mixture before forming into meatballs. Cumin Spice "Meatballs" Replace the oregano with 1 tbsp dried parsley, 1 tsp ground cumin, ¾ tsp smoked paprika, and ¼ tsp ground cinnamon Nutrition info: 22.2g fat | 12.6g protein | 11.7g total carbs | 5.5 net carbs