We were lucky enough to meet many of you this past weekend at the Third + Bird Urban Market in Winnipeg. Since this was a special opportunity to talk to customers directly we decided to test out some new products in addition to selling Bump Beef + Plant Blend. Based on recipes that our friends at the Prairie Research Kitchen developed for us, we had Jamaican patty, meat buns, and these delicious miso mushroom meatballs.


We sold out of nearly everything we brought and are so thankful for the opportunity to connect with customers directly. Thank you to the T+B team for putting on a safe, very well organized event.


We're working on getting more inventory of all three items, and hopefully a few more to add to our online store in November. But if you can't wait that long, you can still make these umami packed meatballs at home with Bump, found at Vita Health or Co-op stores in Winnipeg.


Be sure not to skip on the shiitake mushroom powder and miso paste as it adds an amazing depth of flavour and elevates these meatballs into something truly special. Both can be found at most conventional grocery stores and Asian markets in the city.



Bump Miso Mushroom Meatballs


  • 1 lb Bump, Beef + Plant Blend

  • 2 Large Eggs

  • 1 ½ Cups Breadcrumbs

  • ¾ Cup Zucchini, finely grated

  • ½ Cup Carrot, finely grated

  • 1 Tbsp Miso Paste

  • 3 Tbsp Ground, Dried Shiitake Mushrooms

  • ½ Tbsp Ground Rosemary

  • 1 tsp Ground Thyme

  • 2 tsp Garlic Powder

  • 2 tsp Onion Powder

  • 1 Cup Grated Parmesan Cheese

  • 1 ½ tsp Salt

  • ¼ tsp Ground Black Pepper



  1. Grate zucchini on a box grater or in a food processor. In a clean, dry cloth, add grated zucchini and fold up to form a small satchel. Twist tightly and squeeze the satchel in order to drain as much water from the zucchini as possible.

  2. Placed drained zucchini, grated carrots, and Bump in a large mixing bowl.

  3. Place about 1 cup of dried shiitake mushrooms in a high speed blender and mix on high until a fine powder is formed, about 2-3 minutes. It is ok if a few small pieces remain. Measure out three tablespoons of the prepared mushroom powder.

  4. In a small bowl combine eggs, mushroom powder, breadcrumbs, parmesan cheese and all remaining ingredients. Mix thoroughly.

  5. Add the breadcrumb mixture to the Bump, carrot and zucchini mixture. Mix by hand or in a stand mixer fitted with a paddle attachment until well combined but be careful not to over-mix. Over-mixing results in chewy meatballs.

  6. Roll mixture into heaping tablespoon sized balls about 30g in weight.

  7. Arrange on parchment lined baking trays and bake at 425°F for 12-15 minutes, turning halfway until internal temperature reads 165°F or well browned.

Cream Sauce



1 ½ Cup - 35% Cream

1 ½ Cup – 2% Milk

1/3 Cup - Lemon Juice

1 tsp - Salt

½ tsp - Ground Black Pepper

1 tsp - Mustard Powder

¼ tsp - Ground Cayenne Pepper



  1. Add all ingredients into a medium sized saucepan.

  2. Whisking over high heat, bring sauce mixture up to a low boil, and turn heat down so sauce is at a low simmer.

  3. Simmer for 10-15 until sauce begins to thicken slightly.


  1. Place cooked meatballs In a 9x13 baking dish and gently pour warm sauce overtop. Sauce may seem thin, but it will thicken as it cooks in the oven.

  2. Cover baking dish with tinfoil and bake at 350°F for 35-40 minutes, stirring and turning the meatballs after 20 minutes to re-coat them with the sauce.

  3. Take the meatballs out of the oven and give them another stir. The sauce will thicken more as it sits.

Written by James Battershill

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