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Mushroom and Cowpea Meatballs with Creamy Mustard Sauce

Mushroom and Cowpea Meatballs with Creamy Mustard Sauce

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Whip up some meat-free meatballs with mushrooms and cowpeas (black eyed beans), one of our special Future 50 Foods. Served with a creamy mustard sauce, this dish is the perfect vegetarian snack!

Preparation time


600 g button mushrooms chopped
800 g black eyed beans (cowpeas) cooked
Knorr Minestrone Soup
2 large eggs
1 cup wholewheat flour
olive oil for frying
500 ml milk
30 ml wholegrain mustard

Preparation method

Heat a non-stick frying pan over high heat and saute the mushrooms until golden.
Allow to cool then place in a food processor or blender with the cowpeas (black eyed beans), 2 tablespoonfuls of the KNORR minestrone soup, the eggs and flour.
Using wet hands, roll tablespoonfuls into balls.
Reheat the non-stick frying pan and add a little oil.
Add the mushroom balls and saute, turning every now and then, until golden.
Mix the milk, remaining KNORR minestrone soup and mustard and add to the meatballs in the pan. Cook for 10 minutes. Serve garnished with chopped fresh parsley.


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