| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 175 | 4g | 1g | 22g |
| sugars | fibre | protein | salt |
| 3g | 2g | 12g | 1.2g |
Why I Love Spanish Seitan and Mushroom Meatballs in Sauce
There’s something particularly enchanting about the aromatic blend in this Seitan and Mushroom Meatballs in Sauce recipe. It’s an exotic departure from the hearty plates of Montana, my home, where bison burgers dominate the menu, and venison stakes have their own special place at the table.
A Spanish Embrace
Engaging with different food cultures has always been a welcome enthralling experience, and as I delved into the world of Spanish cuisine, the opportunities to blend tradition and innovation were irresistible. This cuisine known for its vibrant flavors and unique combinations inspired the formation of this Seitan and Mushroom Meatballs recipe. The beautifully textured Seitan and earthy mushrooms blend seamlessly with the fresh herbs and spices, and the well-balanced sauce, with a tantalizing hint of smoked paprika, perfectly complements these meatballs.
The Inspiration
I have always respected and admired Jamie Oliver for his innovative approach to cooking and his ability to make any dish appear attainable. Although he might not be a Spanish chef, his fearless approach to diverse cuisines and focus on the use of wholesome ingredients was an important inspiration in the creation of this recipe.
The recipe contains savory bits of seitan and mushrooms, along with subtle tones of garlic, onion, and a herbal mixture of parsley and thyme. Smoked Paprika provides that Spanish authenticity while breadcrumbs add to the texture. A splash of white wine and vegetable broth allows all these flavors to simmer together into a tempting sauce. The resulting Seitan and Mushroom Meatballs in Sauce is a testament to the exciting flavor profiles of Spanish cuisine.
The blend of my Montana roots and the inspiration from the bold flavors of traditional Spanish cuisine created a dish that is light yet hearty, full of robust, engaging flavors. Regardless of where your palate takes you, this recipe, with its fusion of Western boldness and Spanish delicacy, is bound to keep you coming back for more.
What You’ll Need
- 2 cups of seitan, chopped
- 2 cups of mushrooms, chopped
- 2 tablespoons of olive oil
- 1 tablespoon of garlic, minced
- 1/2 cup of onion, minced
- 1/2 cup of breadcrumbs
- 1/4 cup of parsley, minced
- 1 teaspoon of thyme, minced
- 1 teaspoon of smoked paprika
- 1 cup of flour
- 1/4 cup of white wine
- 2 cups of vegetable broth
- Salt and pepper to taste
Method
Step One
In a large pan, heat the olive oil over medium heat. Once the oil is hot, add the chopped seitan and mushrooms. Sauté until the seitan is browned and the mushrooms are tender, about 7-10 minutes.
Step Two
Add the minced garlic and onion to the pan. Continue to cook until the onion becomes translucent, about 2-3 minutes. Stir occasionally to prevent burning.
Step Three
In a large bowl, mix together the sautéed seitan, mushrooms, onion, garlic, breadcrumbs, parsley, thyme, and smoked paprika. Season the mixture with salt and pepper to taste.
Step Four
Once the mixture is well combined, roll it into small meatballs, about 1 inch in diameter. Dust each meatball in flour to coat it evenly and set aside.
Step Five
In the same pan, over medium heat, add the white wine and let it deglaze the pan, about 2 minutes. Then, add the vegetable broth and bring it to a simmer.
Step Six
Carefully place the flour coated meatballs into the simmering broth. Let them cook for about 15-20 minutes, or until they are completely cooked through and the broth has thickened into a sauce.
Step Seven
Serve the Seitan and Mushroom Meatballs in the Sauce over pasta or rice, and enjoy your delicious homemade meal.
