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Andi's 'switch it up' mushroom meatballs recipe

Andi's 'switch it up' mushroom meatballs recipe

20 ratings

Andi’s meatballs have been a family favourite since the kids were tiny – they’re always the perfect comfort food. But Andi has been trying to cut back on meat just a little bit: a more varied diet is better for her family, and the planet. So this time Andi’s swapping minced beef for fresh mushrooms and lentils, blended with Knorr’s flavoursome Rich Vegetable Liquid Seasoning. Tom, her 12-year-old, says there’s no way they can taste as good as her original recipe. Tonight is the all-important taste test and he’s on his third helping – Andi’s taking that as a thumbs-up. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook, plus chilling
  • 571 calories / serving
  • Vegan
  • Vegetarian


  • 2 tbsp olive oil
  • 1 red onion, diced
  • 2 garlic cloves, chopped
  • 500g mixed mushrooms, finely chopped
  • 2 tbsp Knorr Rich Vegetable Liquid Seasoning
  • 50g fresh fine breadcrumbs
  • 15g fresh curled leaf parsley, chopped
  • 235g green lentils from a tin, drained
  • 500g passata with garlic and herbs
  • 250g mixed baby tomatoes, chopped
  • 30g fresh basil leaves, picked
  • 400g spaghetti
Shop ingredients

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    2g 9%
  • Sugars

    12g 13%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 101.9g Protein 22.2g Fibre 9.3g


155x255 KnorrSpaghettiMeatballs

  1. Set a shallow, flameproof casserole dish or a deep frying pan over a medium heat and add half the olive oil, the red onion and the garlic. Fry for 5 mins until the onion is beginning to soften. Add the mushrooms and 1 tbsp of Knorr liquid seasoning and cook for a further 5 mins until the mushrooms are soft and glossy. Remove from the heat, transfer to a food processor and allow to cool slightly.
  2. Add the breadcrumbs, parsley and lentils to the food processor and blitz until combined – the mixture does not need to be completely smooth.
  3. Roll into 16 even-sized balls (you can lightly flour your hands to help prevent the mixture sticking), place on a baking tray and chill for 20 mins.
  4. Return the pan to a medium heat. Add the remaining olive oil and place the meatballs in the pan. Cook for 1-2 mins each side, turning gently, until golden brown. Add the passata, fresh tomatoes, the remaining Knorr liquid seasoning and half of the basil leaves. Bring to a gentle simmer and cook for 5 mins.
  5. Meanwhile, bring a large pan of salted water to the boil and add the spaghetti. Cook for 9-10 mins until al dente. Remove the meatball pan from the heat. Drain the pasta and add to the pan, turning to coat the pasta – stir gently so the meatballs do not break up. Add a few tablespoons of pasta water to loosen the sauce if required.
  6. Transfer to a large warmed platter, season with pepper and garnish with the remaining basil leaves.

Tip: Use a fork or potato masher if you don’t have a food processor.

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