Hi, everyone!

I am very excited today to finally bring you the ultimate vegan meatballs after spending some time perfecting these beauties.

I made them for the first time a couple of weeks ago. I was sauteeing mushrooms and when I finished I just look at them and I was dissapointed, they were just a few grams left and I wanted to have tons of mushrooms, so I changed my mind right away. Why not make some “meatballs”? Yes! Of course! I added 2 ½ cup of oats, more spices, a bit of water and so on until I had the consistency I wanted. Then I cooked them in tomato sauce. They were good, but way too dense, so I decided I am going to make them again correcting the amounts and weighing the ingredients. But I was out of mushrooms, so the recipe had to wait for another day.

Next day was friday, ereb shabbath, when I am usually very tired. I was cooking chicken for shabbath but, who says you cannot make chicken and vegan meatballs? Well, I made up my mind because I wanted to take advantage of the momentum, so I weighed my ingredients, (of course I was also taking notes, and pictures!) It was a long day, and the meatballs were going to be serve for dinner.

We had guests and I was mortified. I just was praying the meatballs were edible. At least I could have some feedback to perfect this recipe and write it on the blog. I remember when one of the kids wanted to try the meatballs (they honestly looked like their meaty cousins) I told him the meatballs were vegan. I just saw his eyes when he tried it. Happy open eyes that happen when you try something delicious. At this point, another guest took some meatballs and tried them as well and told me she wanted the recipe for making them like everyday 🙂 That moment I knew they were not only edible, but certainly good. Even my picky husband liked them!

In the week that followed I probably made this recipe every other day (just to make sure the recipe was on point) and now it is just turn to try them. I really really hope you like them.



450 gr Mushrooms
200 gr Quick-cooking Oats
180 ml water
3 Tbsp. Olive Oil
1 ½ Tbsp Sweet Paprika
1 tsp. Garlic Powder
1 ½ tsp. Salt (I used Pink Himalayan Salt)
½ tsp Turmeric
¼ tsp Ground Cinnamon
¼ tsp Ground Black Pepper
¼ Cup Dried Oregano
Pinch of Nutmeg


Start by cleaning your mushrooms. Soak the mushrooms in cold water for a few minutes. Then, finish cleaning with a paper towel if you see any dirt. Chop them.
When your mushrooms are clean and ready, heat your pan on medium-high heat. You want the pan hot but not smoking.
Add the oil, mushrooms and all the seasonings (paprika, garlic, salt, pepper, turmeric, oregano, cinnamon and nutmeg) and start cooking until the mushrooms are cooked.

At some point, a ton of water will start to come out of the mushrooms, just continue cooking until all the water is evaporated.


Put the mixture into the food processor*, add the dried oregano (you can also use fresh) and process until you have a rough paste (don’t process too much, you still want tiny pieces of mushrooms for texture)
Put the mixture into a bowl and add the rest of the ingredients (oats and water). Mix well and let the mixture rest in the fridge for al least 15 minutes (this allows the oats the absorb the liquid and bind everything together)

Now it is time to form and cook your meatballs. I fried mine, but you can bake them if you prefer, just make sure you use a silicone mat over your baking tray. Using just oil or butter won’t work.. Bake them for about 30 minutes or until you see they are firm to the touch and throughly cooked. Get them out of the oven and let them cool down a bit before you attempt to take them off the silcione mat.

Finish the meatballs by cooking them in your prefered tomato sauce (I use homemade) for 5-10 minutes on low heat. This last process will give the meatballs a very nice mealt-in-your-mouth texture. Delicious! 🙂

Have you ever attempted to make veggie balls? What are your favorite ingredients? Let us know in the comment section below so we can also make your recipe! And, don’t forget to tag us #sisterblissdiary if you make this recipe and follow as well on instagram and pinterest. 🙂

Shabuah Tob!

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4 thoughts on “Best Meatless Meatballs On Earth {Vegan, Gluten Free}”

  1. this recipe calls for ¼ cup oregano? is this correct? I’ve never seen so much oregano in a recipe before. Just checking. THANKS!

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