Vegan Mushroom Meatballs

For the mushroom balls:

• 1/2 cup dry short grain brown rice
• 2 tsp extra virgin olive oil
• 1 shallot, finely chopped
• 8 oz cremini mushrooms, stem removed, chopped
• 1/3 cup walnuts (raw)
• 2 cloves garlic, minced
• 1 tbsp low sodium tamari
• 1 tbsp balsamic vinegar (or glaze)
• 1 tbsp nutritional yeast
• 1 tsp chopped fresh thyme
• 1 tbsp ground chia seeds (or flax seeds)
• 2/3 cup panko breadcrumbs, divided
• 1 tsp kosher salt
• avocado oil spray, for baking

For the orzo:

• 1 1/2 cups dry orzo

For the marsala sauce:

• 3 tbsps unsalted butter, divided (dairy-free/vegan butter if needed)
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 tbsps all purpose flour
• 1/3 cup marsala
• 1 1/2 cups mushroom stock
• 1/2 cup half and half cream (10% cream) (dairy-free if needed)
• 1/2 tsp kosher salt

For the mushroom balls:

1. Cook the brown rice and set aside.
2. Preheat the oven to 425ºF.
3. Heat a large skillet over medium heat and drizzle in the oil. Once warm, add the shallot, mushrooms and walnuts. Cook, stirring often, until softened and the mushrooms have released water, about eight to nine minutes. Season with a pinch of salt and pepper.
4. Add the garlic and cook for one minute. Reduce the heat to medium-low and add the tamari, balsamic, nutritional yeast and thyme. Stir to combine.
5. Place the cooked rice into a food processor along with the mushroom mixture, the ground chia/flax seeds and half the panko. Pulse on high until fully combined and the mixture holds together in your hands.
6. Transfer to a large bowl and add the salt and the remaining panko and stir to combine. Taste and adjust the seasoning by adding more salt/pepper.
7. Using a cookie scoop, scoop out the mushroom mixture and roll into balls using your hands. They should be slightly larger than a golf ball.
8. Place the balls on a baking sheet and spray with avocado oil. Transfer to the oven and bake for ten to 11 minutes, flip (spray again) and bake for ten to 11 minutes more.

For the orzo:

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (about eight to ten minutes). Drain and set aside. Drizzle with a little olive oil (or melted butter) to avoid it clumping together.

For the marsala sauce: 

1. Heat the same skillet used to make the mushroom balls over medium heat. Add 2 tbsps of the butter and let it melt.
2. Add the shallots and cook until fragrant and translucent, about two to three minutes. Add the garlic during the last 30 seconds.
3. Scatter the flour in and cook, stirring for one minute. Add the additional 1 tbsp of butter if the skillet is looking dry.
4. Slowly pour in the marsala while whisking constantly to incorporate the flour into the liquid. Cook until reduced, about three to four minutes.
5. Pour in the stock and bring to a simmer. Cook, stirring often until thickened slightly, about five minutes or so. Reduce the heat to low and pour in the cream and season with salt.
6. If you want a smooth sauce, pour through a sieve.
7. To serve, divide the orzo into bowls and top with the mushroom balls. Pour the marsala sauce over top. Season with salt and pepper. Enjoy!