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Teriyaki Mushroom “Meatballs”

  • Author: Gal Shua-Haim | @somethingnutritious
  • Yield: 14 meatballs 1x


Try these delicious, bite-sized meatless meatballs from @somethingnutritious.



Teriyaki “Meatballs”

  • 8 oz sliced crimini mushrooms
  • ½ yellow onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 stalks green onion, diced
  • 1 tsp grated ginger
  • ¼ tsp salt
  • ⅓ cup walnuts, chopped
  • ½ cup cooked brown rice
  • ½ cup rolled oats
  • 2 tbsp Kikkoman® Teriyaki Marinade & Sauce
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • Chopped scallions, to top

Teriyaki Sauce

  • ¼ cup Kikkoman® Teriyaki Marinade & Sauce
  • 2 tbsp water
  • 2 tbsp honey
  • 1 tsp tapioca flour or cornstarch
  • ¼ tsp red pepper flakes


  1. Preheat the oven to 375 F
  2. Heat the olive oil in a large skillet over medium heat. Add in the diced onion and sauté for about 3-4 minutes, until the onions become translucent.
  3. Add in the mushrooms, salt, garlic, green onions and ginger and sauté for an additional 5-6 minutes until the mushrooms cook down.
  4. Once the mushroom mixture is ready, add the mixture to a food processor with the walnuts, brown rice, oats, Kikkoman® Teriyaki Marinade & Sauce, black pepper and red pepper flakes. Blend together for about 30-40 seconds. Scrape down the sides and pulse again until a sticky mixture forms.
  5. To create the meatballs, spoon about 2 tbsp worth of the mixture and roll it into balls with your hands. I like to wet my hands for this process if the batter is too wet to work with.
  6. Layer the meatballs on a parchment lined baking sheet and spray them with cooking spray. Bake for 25 minutes, flip and bake for an additional 15 minutes.
  7. Add the teriyaki sauce ingredients to a small bowl and whisk together. Pour it into a saute pan and heat it on medium heat, letting it cook for about 2-3 minutes until it starts to thicken. Once thick, add in your cooked mushroom meatballs and toss them gently to coat.
  8. Garnish with chopped scallions and enjoy!