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Platter of baked vegan mushroom meatballs made with cremini mushrooms and walnuts sprinkled with fresh parsley.

Easy Mediterranean Vegan Mushroom Meatballs (Baked or Air-Fried)

Savory, herb-flecked Italian-style vegan mushroom meatballs made with finely minced cremini mushrooms, toasted walnuts, and Mediterranean aromatics. Baked or air-fried with a golden seared crust and a tender, juicy interior.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2/3 lb 300g cremini mushrooms, finely minced
  • 1/2 lb 225g toasted walnuts, finely ground
  • 1/2 cup finely diced onion
  • 1/4 cup finely diced red bell pepper
  • 3 cloves garlic minced
  • 1/4 cup fresh Italian parsley finely chopped (plus extra for garnish)
  • 1/2 cup coarse whole-wheat breadcrumbs
  • 2 tbsp extra virgin olive oil plus extra for pan/brushing
  • 1 large flax egg 1 tbsp ground flaxseed + 3 tbsp water, rested for 5 mins
  • 2 tbsp rich vegetable broth
  • 1 tsp dried Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and spray lightly with oil.
  2. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat. Sauté minced cremini mushrooms for 6 to 8 minutes until all liquid evaporates and they begin to brown.
  3. Add diced onion, red bell pepper, and garlic to the skillet. Sauté for another 3 minutes until softened. Remove from heat and let cool.
  4. In a large bowl, mix the flax egg ( ground flax + water) and let sit for 5 minutes.
  5. Add the cooled mushroom mixture, ground walnuts, breadcrumbs, chopped parsley, EVOO, vegetable broth, Italian seasoning, salt, black pepper, and red pepper flakes. Mix until uniformly combined.
  6. Shape the mixture into uniform 1.5-inch meatballs (approx. 16 portions).
  7. Place on the baking sheet and bake for 22 to 25 minutes until firm and browned. Optional: Broil for the final 2 minutes for an extra golden crust.
  8. Garnish with fresh chopped parsley and serve immediately with San Marzano marinara sauce.

Notes

  • Air Fryer Option: Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway.
  • Freezer Friendly: Pre-bake, cool completely, flash freeze on a baking sheet, and store in a freezer bag for up to 3 months. Reheat at 350°F (175°C) for 15 minutes.