Vegetarian Meatball Stew
Vegetarian Meatball Stew
Ingredients
- ½ cup (100 g) pearl barley
- 3 tbsp (45 ml) vegetable oil
- 2 cups (500 ml) water
- 1 lb (450 g) cremini or white mushrooms, halved
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 eggs, lightly beaten
- 1 cup (80 g) panko breadcrumbs
- ¼ tsp ground nutmeg
- 4 cups (1 litre) mushroom broth
- ½ tsp ground allspice
- ¼ tsp ground cinnamon
- 1 pinch ground cloves
- ¼ cup (35 g) light toasted flour
Instructions
- In a pot over medium-high heat, toast the barley in 1 tbsp (15 ml) of the oil for 2 minutes. Pour in the water. Season with salt. Bring to a boil. Cover and simmer over low heat for 30 minutes. Remove the lid. Continue to cook on high heat until the water has been completely absorbed. Set aside in a large bowl.
- Meanwhile, in a food processor, finely chop half of the mushrooms at a time.
- In a large non-stick skillet over high heat, cook the mushrooms, onion and garlic in the remaining oil just until the liquid has completely evaporated and the mixture is starting to brown. Transfer into the bowl of barley. Mix well and let cool. Add the eggs, breadcrumbs and nutmeg. Season with salt and pepper. Mix well.
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- With lightly oiled hands, shape meatballs using about 1 tbsp of the mushroom mixture for each one. Arrange the meatballs spread out on the baking sheet. Freeze at this point, if desired (see note).
- Bake for 15 minutes or until the meatballs are lightly browned.
Vegetarian Meatball Stew