When I can find a meat substitute that doesn’t necessarily include soy products I get very excited. Sure I eat Tempeh and Tofu from time to time but I was very excited to eat these meatless meatballs. They have a very similar look and texture to real meatballs. Fairly easy to make although a little time consuming. You can prepare these meatballs and cook them immediately but they are better if they are refrigerated for a minimum of 4 hours. For the best flavour and texture refrigerating overnight would be ideal.

Obviously you need to be a fan of mushrooms but pair this with low carb mung bean pasta (2g fat, 6g net carbs and 25g protein per serving) and a delicious garlic tomato sauce and you have a beautiful pasta you can eat even on a low carb diet.

I have also come to the realization that these meatballs would make a fantastic burger. Add all your favourite condiments and go bunless, a high protein pita or even lettuce and you have a perfect summer burger. I would not suggest cooking these on the grill from the get go but perhaps after baking in the oven put the burger on the grill for 5 minutes once set to get a little bit of that lovely smokey flavour.

There are 14.6g net carbs and 5 Weight Watchers points per serving. Approximately 4 meatballs per person.