Step 1

If you need to cook the rice do this first. Boil in salted water according to packet instructions. Leave go cool once cooked.

Step 2

Dice the onion and slice the mushrooms. Cook in a bit of oil on medium heat until the onion is soft and the mushrooms are starting to brown and the water they release has evaporated.

Step 3

Take off the heat and leave to cool. Once cooled place in a food processor with the worcestershire sauce, soy sauce and liquid smoke. Blend until smooth, like a paste.

Step 4

Make the flax egg by mixing the flaxseed with 4 tbsp water, leave to thicken.

Step 5

Add the rice to the mushrooms and blend again until the rice has mostly broken down. Add all the remaining ingredients and the flax egg to the food processor.

Step 6

Blend until the mixture is combined. You may need to scrape down the sides a few times. It should be a thick mixture that is easily mouldable.

Step 7

Take a heaped teaspoon of the mixture and roll into a ball in your hands. Place on a plate and repeat until all the mixture has gone. It should make about 15-20 balls. Don't make them too big.

Step 8

Heat a thin layer of oil in a large frying pan on medium heat. Place the balls into the pan and fry for a few minutes on each side until browned and crispy. Do this in batched if the pan is too crowded.

Step 9

Whilst they are frying, make the sauce. In a separate frying pan melt the butter on low-medium heat. Once melted add the flour and whisk until it forms a roux.

Step 10

Add the vegetable stock and whisk until smooth and there are no lumps. Bring to a gentle simmer for a few minutes then add the cream, worcestershire sauce, soy sauce, dijon mustard, salt and pepper.

Step 11

Whisk until combined. It should be a gravy consistency, if it is too thick you can loosen with a bit of water. Taste and season with extra salt and pepper if needed.

Step 12

Place the meatballs in the sauce, toss and serve! Top with some fresh parsley.