In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
While the onions and garlic are cooking, clean and chop the button mushrooms into smaller pieces. Once the onions and garlic are ready, add the mushrooms to the skillet and cook for about 8-10 minutes, or until the mushrooms are soft and have released their moisture.
Once the mushrooms are cooked, stir in the dried basil, dried oregano, ground cumin, salt, and pepper. Mix well to combine and cook for an additional minute to allow the spices to bloom.
Transfer the mushroom mixture to a food processor. Add the walnut meal (or chopped walnuts), cooked rice, nutritional yeast, sweet smoked paprika, soy sauce, and corn starch. Process until the mixture is well combined but still has some texture. Be careful not to over-blend—it should resemble a thick paste.
Using a spoon or cookie scoop, portion out the mixture and roll it into balls, about 1 to 1.5 inches in diameter. Place the formed meatballs on a lined baking sheet.
Preheat your oven to 375°F (190°C). Bake the meatballs for 25-30 minutes, flipping halfway through, until they are golden brown and firm to the touch.
Serve your Vegan Mushroom Meatballs with your favorite marinara sauce, over pasta, or on their own as a snack!
