Makes about 20 (1½ inch) meatballs
3 medium russet potatoes, peeled and quartered
2-3 cups Vegan Beef flavored Broth (recommended) or vegetable broth
1 cup white button mushrooms, finely minced
¼ c oat flour
1 T Italian seasoning blend OR
1 tsp dried basil
1 tsp dried oregano
¼ tsp dried parsley
¼ tsp dried thyme
½ tsp garlic powder
Salt & pepper, to taste
Preheat oven to 425F.
Peel and quarter the potatoes.
Boil quartered potatoes in vegetable or Vegan Beef flavored broth until fork tender.
While potatoes are boiling, use a small amount of the broth to saute the finely minced mushrooms for 2-3 min. Set cooked mushrooms aside.
When potatoes are tender, reserve the broth and use a small amount (2-4 tablespoons) of the reserved broth to lightly mash potatoes. (Use no butter or milk!) Leave potatoes slightly lumpy instead of smooth as you would for traditional mashed potatoes. Save the rest of the broth for later use, or discard.
Stir in Italian seasoning, oat flour and minced mushrooms until well combined. Roll potato mixture into 1½ inch balls.
Place in a silicone cake pop mold. Bake about 40 minutes at 425 degrees F until golden brown. (*You can also use a parchment lined baking sheet, but you will need to check and turn the neatballs every few minutes, as needed, if using a baking sheet.)
Serve with oil free marinara of your choice and spiralized potatoes, spiralized zucchini (zoodles) or whole grain pasta.