If you’re looking for vegetarian meatballs that feel hearty, savory, and perfect for winter gatherings, these baked Mushroom Balls deserve a spot on your table. They’re flavorful, wholesome, and incredibly easy to prepare — and for anyone searching for a Lithuanian Christmas Eve recipe, they’re a fun, modern twist on a tradition that’s rooted deeply in our food culture.
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Christmas Eve Table Traditions
Lithuanian Christmas Eve (Kūčios) has always been about simplicity and symbolism. Traditionally, the table holds twelve dishes, and none of them contains meat, eggs, or dairy (but eggs and dairy slip in in the more modern households). Fish, grains, mushrooms, and vegetables take the spotlight. Over the last couple of decades, though, only the no-meat rule has remained consistent in most homes.
That’s where these mushroom balls fall in. Yes, they contain cheese and butter, so they’re not a purist’s Lithuanian Christmas Eve recipe, but they often appear on our holiday table anyway. They bake up golden brown, smell like rosemary and garlic, and pair beautifully with a rich tomato dip — the kind of simple, comforting food that fits right into the spirit of the season.
Ingredients and Substitutes
Here's everything you'll need for this easy recipe:
- Mushrooms. Any variety works: baby bella, cremini, white mushrooms, or even finely chopped shiitake mushrooms for deeper umami.
- Olive oil + butter. Used together for sautéing.
- Rolled oats. They bind the mixture like bread crumbs would. You can use quick oats, but avoid instant packets.
- Rosemary. Fresh gives the best flavor, but dried rosemary or other fresh herbs (parsley, thyme) work.
- Cheddar cheese. Adds richness. Parmesan cheese or any semi-hard cheese all substitute well.
- Garlic cloves. Essential for savoriness; garlic powder works in a pinch.
- Water. Helps bring everything together into a paste.
- Salt & black pepper. Season generously.
Step-By-Step Method
1. Prepare the mushrooms. Preheat your oven to 400°F (200°C). Line a prepared baking sheet with parchment paper. Sauté sliced mushrooms in oil and butter over medium heat for 8–10 minutes, until they release liquid and the pan looks dry.
2. Blend the dry mix. In a food processor, combine oats, rosemary, cheddar, garlic, salt, and pepper. Blitz into coarse crumbs.
3. Form the mixture. Add the sautéed mushrooms and water to the processor. Pulse into a thick, sticky mushroom mixture that holds together when squeezed.
4. Shape. With wet hands, roll the mixture into 12–14 small no-meat balls and place them on the baking tray.
5. Bake. Bake for 10–12 minutes until the tops firm up and the bottoms turn lightly browned. Serve warm.
Serving Suggestions
SERVE WARM WITH A DIP: These mushroom balls are a perfect meat-free snack for any winter gathering (these sometimes replace Lithuanian Fish Cakes as a vegetarian alternative) . Serve them with:
- Tomato sauce / dip
- Garlic yogurt dip
- Spicy mayo
- Creamy mushroom gravy
- A simple dip made from sour cream, lemon, herbs (we love tarragon), and salt
Their texture makes them feel like regular meatballs, only lighter and earthier.
MY RICH TOMATO DIP RECIPE
Combine 80g tomato paste, ½ teaspoon salt, 1 teaspoon vinegar (apple cider or white wine), 1 teaspoon paprika, a pinch of garlic powder, a pinch of onion powder and 1 teaspoon of sugar. Add a splash of water to loosen if needed. This is a great recipe for a dip of these Mushroom Balls.
SERVE AS VEGETARIAN MEATBALLS FOR PASTA: Not exactly Lithuanian, but definitely delicious. These make excellent vegetarian meatballs for spaghetti or tagliatelle, especially with a garlicky tomato sauce or creamy cream of mushroom soup turned into a quick pasta sauce. They hold together well and are a great alternative to ground meat or ground beef options.
More Lithuanian Christmas Recipes
If you’re building your Christmas menu, explore more festive Lithuanian dishes below – from herring plates to beetroot salads and mushroom-based classics that make the evening feel truly special.
Lithuanian Mushroom Balls (For Christmas Eve)
Equipment
- Large Frying Pan
- Food Processor
- Baking Sheet
- Parchment Paper
Ingredients
- 250 g (9oz) mushrooms, like cremini or baby bella, thinly sliced
- 1 tablespoon neutral oil like canola or sunflower
- 1 tablespoon unsalted butter
- 80 g (⅘ cup) rolled oats
- 4 rosemary sprigs 5g, leaves stripped and finely chopped
- 50 g (⅗ cup) cheddar shredded
- 1 garlic clove finely chopped
- salt and black pepper
- 4 tablespoon water
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Heat oil and butter in a large frying pan. Add the mushrooms and cook for 8-10 minutes over medium heat, until the mushrooms release water and the water evaporates. Leave the mushrooms to cool down slightly.
- Add the oats, rosemary, cheddar and garlic to a food processor. Season with a generous pinch of salt and black pepper. Blitz everything into crumbs.
- Add the sauteed mushrooms and water to the food processor and blitz into a thick paste.
- With wet hands, form 12-14 balls and place them onto a prepared baking sheet.
- Bake the mushroom balls in the center of the oven for 10-12 minutes. Serve warm with your favourite dips or see the Serving Suggestions section in the text above.
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