Name: Teriyaki Mushroom “Meatballs”
Ingredients: 8 oz sliced crimini mushrooms; ½ yellow onion, diced; 1 tbsp olive oil; 2 cloves garlic, crushed; 2 stalks green onion, diced; 1 tsp grated ginger; ¼ tsp salt; ⅓ cup walnuts, chopped; ½ cup cooked brown rice; ½ cup rolled oats; 2 tbsp Kikkoman® Teriyaki Marinade & Sauce; ¼ tsp black pepper; ¼ tsp red pepper flakes; Chopped scallions, to top; ¼ cup Kikkoman® Teriyaki Marinade & Sauce; 2 tbsp water; 2 tbsp honey; 1 tsp tapioca flour or cornstarch; ¼ tsp red pepper flakes

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Author Gal Shua-Haim | @somethingnutritious

Try these delicious, bite-sized meatless meatballs from @somethingnutritious.

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Ingredients

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Teriyaki “Meatballs”

8 oz sliced crimini mushrooms
½ yellow onion, diced
1 tbsp olive oil
2 cloves garlic, crushed
2 stalks green onion, diced
1 tsp grated ginger
¼ tsp salt
⅓ cup walnuts, chopped
½ cup cooked brown rice
½ cup rolled oats
2 tbsp Kikkoman® Teriyaki Marinade & Sauce
¼ tsp black pepper
¼ tsp red pepper flakes
Chopped scallions, to top

Teriyaki Sauce

¼ cup Kikkoman® Teriyaki Marinade & Sauce
2 tbsp water
2 tbsp honey
1 tsp tapioca flour or cornstarch
¼ tsp red pepper flakes

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Instructions

Preheat the oven to 375 F
Heat the olive oil in a large skillet over medium heat. Add in the diced onion and sauté for about 3-4 minutes, until the onions become translucent.
Add in the mushrooms, salt, garlic, green onions and ginger and sauté for an additional 5-6 minutes until the mushrooms cook down.
Once the mushroom mixture is ready, add the mixture to a food processor with the walnuts, brown rice, oats, Kikkoman® Teriyaki Marinade & Sauce, black pepper and red pepper flakes. Blend together for about 30-40 seconds. Scrape down the sides and pulse again until a sticky mixture forms.
To create the meatballs, spoon about 2 tbsp worth of the mixture and roll it into balls with your hands. I like to wet my hands for this process if the batter is too wet to work with.
Layer the meatballs on a parchment lined baking sheet and spray them with cooking spray. Bake for 25 minutes, flip and bake for an additional 15 minutes.
Add the teriyaki sauce ingredients to a small bowl and whisk together. Pour it into a saute pan and heat it on medium heat, letting it cook for about 2-3 minutes until it starts to thicken. Once thick, add in your cooked mushroom meatballs and toss them gently to coat.
Garnish with chopped scallions and enjoy!