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    • Easy Chicken Dinner Recipes -->This collection of easy chicken dinner recipes features some of our favorite family dishes, perfect for making a healthy, delicious home cooked meal on a busy night! Getting a healthy, home cooked meal on the table every night can be challenging. Particularly with the demands of work, school, activities and social obligations, well, it can be the last thing we want to do at the end of the day. So I’ve got tons of easy chicken recipes at my disposal that I turn to when I need to whip something up for us on one of those busy weeknights. (Or even busy weekends – dinners can be tough then, too!) And this collection of easy chicken dinner recipes has some that we make over and over again. It includes everything from skillet chicken dinners to slow cooker chicken recipes, one-pot chicken pastas, soups and salads with chicken, chicken burgers and meatballs, sheet pan chicken dinners and easy chicken casseroles. Are you looking for fast as well as easy? Me too. I’ve got collections of chicken recipes in under 30 minutes and, faster still, chicken recipes in under 15 minutes. Or if you want to browse them all, my quick chicken recipes…
      • Easy Chicken Recipes with Few IngredientsThese easy chicken recipes with few ingredients include some great healthy lunch and dinner options, all made with 5 or fewer ingredients! I am all about the EASY when it comes to cooking. I don’t like to fuss much over my food and I certainly don’t like to spend a ton of time in the kitchen at the end of a long day. Easy chicken dinner recipes and healthy lunch recipes with chicken are much more my style. (As are chicken recipes in under 30 minutes and, faster yet, chicken recipes in under 15 minutes. Cause life.) Speaking of life, a million trips to the grocery store also aren’t fun during a busy week. (Especially with little ones in tow!) So I’ve got these go-to easy chicken recipes with few ingredients that help me keep dinnertime simple. And my sanity intact. In fact, one of the first cookbooks I bought on my own, at a used bookstore in Washington, D.C., where I lived for a few years after college, was titled 3-ingredient recipes. I was pretty new to cooking and thought, I think I can handle that. My cooking skills have improved, but I still go for the simple chicken recipes…
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        • Chicken Recipes in Under 15 MinutesThese easy chicken recipes in under 15 minutes are perfect for dinner on a busy weeknight! From one-pot wonders to salads, chicken skillets to tacos, you’re sure to find some new fast favorites! You know those nights when you walk in the door and need dinner pronto?! Like, 5 minutes ago? That’s when I turn to these quick and easy chicken recipes in under 15 minutes. I can make a healthy, home cooked meal for my family and be sitting down to enjoy it in no time. Cause plenty of evenings, 15 minutes is often all the time I have – or want to spend – on dinner. I’m not alone on that, right?! You can browse below but I thought I’d highlight a couple that I make over and over again. A few of our favorite easy chicken recipes in under 15 minutes: 15-minute honey garlic chicken (gets rave reviews!) Southwest chicken skillet dinner (pile on your favorite toppings!) Quick chicken curry (perfect with rice and peas) One-pot low-carb leftover chicken recipe with spinach (my dad’s go-to recipe) This collection also includes some healthy lunch options that are quick to put together — like the Asian chicken mason jar…
        • Chicken Recipes in Under 30 MinutesThese easy chicken recipes in under 30 minutes are perfect for dinner on a busy weeknight! From one-pan meals to burgers, one-pot pastas to healthy salads, you’re sure to find some new favorites! Quick, easy and mostly healthy is pretty much the name of the game for dinner at my house. I love a home cooked meal and we eat a ton of chicken, which means I’ve come up with and found a lot of easy chicken recipes over the years. And this collection highlights some of my easy chicken recipes in under 30 minutes, when you want something delicious but need it on the table pretty quickly. Is that every single night for you too? We’ve got everything from skillet chicken dishes to chicken pasta and from soups and salads with chicken to chicken meatballs and burgers. All the chicken love! Many of these recipes use boneless, skinless chicken breasts (though you could substitute chicken thighs if you prefer) while others use ground chicken and some rely on pre-cooked chicken, such as a rotisserie chicken you pick up at the store or some leftover grilled or baked chicken. Lots of these 30 minute chicken dinners are complete meals but…
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    • Easy Vegetarian RecipesEasy vegetarian recipes include main-dish meals that are hearty and satisfying and can stand alone for lunch or dinner (with a few savory breakfast options as well). Everything from one-pot veggie pastas to stuffed squash to chili to veggie burgers and hearty grain bowls and salads, there are meatless options here for everyone! I am a veggie lover through and through. 💚💚💚 I adore getting in as many vegetables as I can, throughout the day really, and I often make easy vegetarian dinners a couple of times a week. (Hello meatless Monday, I’m looking at you!) So over the years, I’ve created tons of great veggie-based meals that can stand on their own for lunch or dinner and be hearty and satisfying. And that are also mostly quick and easy, because I work as a health and nutrition editor and we’ve got a busy family so cooking on a weeknight needs to be low-key. My one-pot vegetarian spaghetti has been a hugely popular recipe here on the blog and you guys can’t seem to get enough of my grain bowls and salads. I know the feeling. 😉 I wanted to round up some of these in an easy-to-browse category that features…
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Mushroom meatballs

January 23, 2020 By Kathryn Doherty

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Mushroom meatballs are hearty, flavorful and perfectly seasoned for a delicious vegetarian option. They are baked till golden brown and great for spaghetti, pizza, grain bowls and more.Baked mushroom meatballs served on top of spaghetti and marinara sauce with a glass of rose wine in the background

Earlier this week I shared my vegetarian meatballs made with grated zucchini, which is the first veggie meatball I ever made. And we adore them.

But I like to experiment so those were followed not too long after by today’s recipe.

Mushroom meatballs are everything you could want in a veggie-based meatball. They taste really meaty, are hearty and so satisfying, and they bake up golden brown and delicious.

Gimme more meatballs!

And I’m a bit of a meatball fanatic so I’m serious when it comes to my meatballs. (So is my 8-year-old; she sometimes eats more meatballs than I do!)

My easy baked turkey meatballs are a go-to in our house but we also adore cheesy chicken meatballs, spinach artichoke chicken meatballs and baked Asian turkey meatballs.

I told you, meatball mania.

Mushroom meatballs served over spaghetti noodles and marinara in a white bowl with forks tucked in

But I am also a veggie lover through and through, so I’m so excited to be sharing these meatless meatballs with you today.

They are sturdy and hold together great while baking – yay for hands off time in the oven! – and are absolutely delicious.

The mushrooms lend a really earthy flavor to the meatballs, but it’s balanced with the fresh herbs and the Parmesan cheese to make a scrumptiously savory meatball that will have you coming back for more.

Yum!

Sautéed mushrooms and onions in a skillet Mushroom meatball mixture in a large blue bowl

Now, I’ve got some notes, tips and substitutions coming up below on how to make vegetarian mushroom meatballs. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on mushroom meatballs:

  • I make these with half button mushrooms and half baby Bella mushrooms. However, a mix of button and cremini mushrooms works great here too. These are all readily available.
  • You can certainly try your own unique mix of mushroom types if you’d like.
  • Chopping ALL those mushrooms takes a little while. (I don’t mind, I weirdly love to chop.) But you can make quick work of it by pulsing the mushrooms in the food processor to break them down that way. Works great and only takes a minute. Just be sure not to pulverize them.
  • It helps to wet your hands to shape these meatballs and press them together as you roll them, before placing them on the baking sheet. Rolling them compactly will help them stay together as they bake, too.

Close up of a vegetarian mushroom meatball on a sheet pan after baking A hand picking up a baked mushroom meatball from a sheet pan

As for sizing, you can make 16-18 larger meatballs (about golf ball size) or you can roll yours smaller and get 20-22 meatballs from this recipe.

Now let’s move on to the eating part!

Serving ideas for vegetarian meatballs:

– Serve with spaghetti and marinara for a veggie version of the spaghetti classic

– Use for meatball subs and sandwiches

– Cut in half and use for meatball pizzas

– Incorporate them into a meatball lasagna

– Use as a vegetarian protein on top of grain bowls or noodle bowls

– Serve as an appetizer for a party

So many ways to enjoy them!

Baked mushroom meatballs served on top of spaghetti and marinara sauce with a glass of rose wine in the background

You could definitely meal prep these, too, to have ready to go for the week since they reheat so well.

Also, these would be great to make and have on hand if you have a vegetarian member of the family. They can have their own meatballs at the ready when you make regular meatballs or a meat-based spaghetti sauce. 👍

Also, since this makes a lot — even more than my daughter and I can possibly cram in our mouths — I wanted to share some tips on how to store them.

Leftover vegetarian meatballs will keep in the fridge for up to 5 days.

And they hold up fabulously in the freezer, too.

Veggie meatballs served with spaghetti and sauce in a large white bowl

Tips on how to freeze meatballs:

– I cook all of my meatballs before freezing, so then they are ready to reheat and serve.

– Once the meatballs are cooked and cooled, you can place them in a freezer ziptop bag or a freezer-safe container.

– Label the bag and pop it in the freezer for 5-6 months.

– To defrost, it’s best to take the bag out of the freezer and let the meatballs thaw in the refrigerator overnight.

– Then you can reheat them on the stove or in the microwave and you’ll be ready to eat! 👍

Vegetarian mushroom meatballs served over spaghetti noodles and marinara in a white bowl with forks tucked in

I hope you give these a try, for meatless Monday or just any night when you want to change things up a bit.

You’ll love how sturdy and hearty and oh so tasty they are! And you’ll never miss the meat.

XO,

Kathryn

P.S. Check out these other favorite vegetarian recipes:

  • Easy chickpea burgers
  • Easy vegetarian curry
  • Vegetarian quinoa chili
  • One pot vegetarian spaghetti
  • Easy baked falafel

Or browse all of my easy vegetarian recipes for more inspiration!

Yield: 16-18 large meatballs

Mushroom meatballs

Veggie meatballs served with spaghetti and sauce in a large white bowl

Mushroom meatballs are hearty, flavorful and perfectly seasoned for a delicious vegetarian protein. They are baked till golden brown and delicious for spaghetti, pizza, grain bowls and more.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 small onion, finely diced (about 1 cup)
  • 16 oz. mixed mushrooms, finely chopped (see notes)
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup oats (quick cook or rolled oats are fine)
  • 1/2 plain breadcrumbs
  • 1 teaspoon Italian seasoning
  • 2 large eggs
  • 1/3 cup grated Parmesan cheese (or hard Italian cheese)

Instructions

  1. Preheat oven to 375. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.
  2. Heat a large skillet over medium heat, then add oil and butter. Once melted, add the onion and mushrooms, along with the salt, pepper and crushed red pepper (if using). Cook, stirring occasionally, until the veggies are tender and the moisture is mostly evaporated, about 7-8 minutes.
  3. Add the garlic and sauté until the mushrooms have browned, another 4-5 minutes.
  4. Transfer the mushroom mixture to a bowl and let cool slightly.
  5. Add the remaining ingredients (parsley through Parmesan cheese) and stir gently with a fork.
  6. Use your hands to combine the rest of the meatball mixture evenly.
  7. Wet hands slightly and roll the mushroom mixture into large balls, about the size of a golf ball. Place on prepared baking sheet.
  8. Bake at 375 for 20-25 minutes, until browned and firm.
  9. Serve hot and enjoy! (See notes below for serving ideas.)

Notes

I make these with half button/white mushrooms and half baby Bella mushrooms. However, a mix of button and cremini mushrooms works great here too. You can certainly try your own unique mix of mushroom types if you’d like.

You can quickly "chop" the mushrooms in the food processor to break them down if you prefer. Pulse until they are broken into small pieces, just be sure not to pulverize them.

It helps to wet your hands to shape these meatballs and press them together as you roll them, before placing them on the baking sheet. Rolling them compactly will help them stay together as they bake, too.

As for sizing, you can make 16-18 larger meatballs (about golf ball size) or you can roll yours smaller and get 20-22 meatballs from this recipe.

Serving ideas for vegetarian meatballs:

  • Serve with spaghetti and marinara for a veggie version of the spaghetti classic
  • Use for meatball subs and sandwiches
  • Cut in half and use for meatball pizzas
  • Incorporate them into a meatball lasagna
  • Use as a vegetarian protein on top of grain bowls or noodle bowls
  • Serve as an appetizer for a party

Storage tips for leftover meatballs:

- Leftover meatballs will keep in the fridge for up to 5 days. 

- They freeze great too. Transfer the cooked, cooled meatballs to a freezer safe ziptop bag or container. Label and pop it in the freezer for 5-6 months. Defrost overnight in the refrigerator and then reheat in the microwave or on the stove with some sauce.

Nutrition Information:

Yield:

6

Serving Size:

3 meatballs

Amount Per Serving: Calories: 142Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 72mgSodium: 321mgCarbohydrates: 13gFiber: 3gSugar: 3gProtein: 7g
© Kathryn Doherty
Cuisine: American / Category: Vegetarian

Mushroom meatballs are hearty, flavorful and perfectly seasoned for a delicious vegetarian option. They are baked till golden brown and great for spaghetti, pizza, grain bowls and more. #mushrooms #vegetarian #meatballs #veggies

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Filed Under: Easy Vegetarian Recipes, Main dishes, Vegetarian

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Hi there! I’m Kathryn Doherty, a health and nutrition editor, cookbook author, wife, mother of two kids, and devoted food and home cooking nut. I’ve got lots of easy recipes and resources to help you get delicious family food on your table! Learn more about me

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