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.



Meatless Feta “Meat”balls Recipe

By kimmy Published: April 22, 2015

  • Yield: 4 Servings
  • Prep: 30 mins
  • Cook: 60 mins
  • Ready In: 5 hrs 30 mins

Calories: 193 | Fat: 7.7g | Protein: 14.3g | Carbs: 19.8g | Fibre: 5.2g | WW Points: 5



  1. Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated.
  2. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
  3. Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
  4. Mix oat bran and nutritional yeast flakes into mushroom mixture until thoroughly combined. Gently stir the Parmigiano-Reggiano and feta into mixture being sure to break up any big chunks of feta.
  5. Add panko, parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano.
  6. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
  7. Mixture can be formed into balls and cooked at this point but for better flavour and texture cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
  8. Preheat oven to 450. Line a baking sheet with parchment paper and form mixture into small meatballs using a 2-tablespoon scoop.
  9. Roll meatballs lightly between your hands until smooth. Arrange meatballs on prepared baking sheet.
  10. Bake in the preheated oven until golden brown, 12 to 15 minutes.