Today I come with two surprises! The first, that we welcome Juana, whom many of you will know from her beautiful blog La cocina de Babel . And with it comes another surprise, and it is this delicious recipe for vegetable meatballs with a cream and mustard sauce that you will love. I won't say more, the photo speaks for itself...

I love that autumn arrives to cook again. If during the summer my preparations become basic to unsuspected limits and I barely manipulate the ingredients, in autumn (and I think you too) it is time to return to the most elaborate preparations that bring us warmth from home.

The recipe that I bring you is from one of my favorite authors, Donna Hay. I really admire his recipes, which are not only delicious and easy to make, but also never fail, and that is something that in all the years that I have been cooking and trying recipes from famous authors, I cannot say about everyone.

This recipe is very versatile and you will see that you can modify it each time depending on the ingredients you have. In my case, I rarely make it exactly the same and in fact the recipe that I present to you today is not exactly the same as Donna Hay's original, despite everything I assure you that it will not disappoint you.

These delicious meatballs are perfect to celebrate a day without meat, but they are still a very complete meal since among their ingredients they include beans and rice, which makes them a very complete dish that will not need more than a piece of fresh bread to that you can dip in its delicious and delicate cream sauce and if you want to add a fresh touch, a green salad.

And without further ado, here I leave these beautiful, sexy and delicate friends!

meatballs with cream sauce

Iron skillet De Buyer French Collection


  • 150g portobello mushrooms
  • 400 grams of cooked and drained beans
  • 1 teaspoon finely chopped thyme
  • 1 minced garlic clove
  • Salt and pepper
  • 150g of cooked brown rice
  • 1 small egg
  • 75g of wholemeal flour
  • 1 spring onion cut into thin slices
  • 2 extra garlic cloves, crushed
  • 500ml of liquid cream
  • 1 heaping tablespoon Edmond Fallot Dijon mustard
  • 25gr of crushed pistachios
  • Trilloliva olive oil


  1. Put the portobellos together with the beans in a robot and blend until both are well integrated and form a dough.
  2. Arrange the mixture of beans and portobellos in a bowl and add the thyme, garlic, rice, egg, flour, salt and pepper. Knead the whole set until everything is well mixed and let it rest for an hour in the refrigerator so that the mixture takes consistency and is easier to handle.
  3. Moisten your hands with a little olive oil and form meatballs. You can make them big with your hands like I did, or smaller (you can help with the meatball tongs ), which will make it much easier to manipulate them and then fry them.
  4. Heat about an inch of oil in the French De Buyer pan and fry the meatballs in batches, turning until golden brown. Once ready, let them drain on absorbent paper and reserve.
  5. In the same pan , remove practically all the oil and add the chives and garlic. After a few minutes, add the cream, mustard , salt and pepper and cook over a very low heat for about four minutes, making sure that it does not boil.
  6. Once the sauce is ready, put the meatballs back into the pan, stirring carefully so that they are soaked in the sauce and decorate with the chopped pistachio.

meatballs in donna hay sauce

Claudia Ferrer


Claudia said:

Muchísimas gracias, Merche! Es un placer escuchar vuestras amables palabras y es cierto que esas albóndigas tienen una pinta espectacular, Juana ha hecho una gran estrena. Gracias y un saludo!

Claudia said:

Muchas gracias, Sonia!! Eres muy amable, y cierto es que también nosotros estamos muy felices de que Juana haya aceptado unirse al proyecto :) Un saludo!

Claudia said:

Hola Laura, sea como sea te la recomendamos, están muy ricas!! :) Un saludo, gracias!

laura said:

se ven un poco pesadas eso de dieta nada de nada, ¿ verdad ? lo descarto inmediatamente de la dieta mediterranea

Sonia said:

Me ha hecho mucha ilusión ver a Juana colaborando con vosotros. Esto se está convirtiendo en un invernadero de talento y de caras muy conocidas y a las que quiero mucho. Deseando ver la segunda! Estas albondigas, Juana, están para morirse de ricas

merche said:

Primero que nada felicitar a ambas partes por la colaboración, esperando ver la siguiente.
Y en segundo a ti Juana, decirte que menudo recetón, tiene que estar de escándalo y esa salsita me pierde.
Un besote y felicilidades de nuevo a La cocina de Babel y a Claudia&Julia.

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