Mushroom Meatballs

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.

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.

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!

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.

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!

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.

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!

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!

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4.34 from 9 votes

Mushroom meatballs

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 Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Yield: 16 -18 large meatballs

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Cook Mode

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
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• ¼ cup fresh parsley, chopped
• ½ cup oats (quick cook or rolled oats are fine)
• ½ cup plain breadcrumbs
• 1 teaspoon Italian seasoning
• 2 large eggs
• ⅓ cup grated Parmesan cheese (or hard Italian cheese)

Instructions

• Preheat oven to 375. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.
• 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.
• Add the garlic and sauté until the mushrooms have browned, another 4-5 minutes.
• Transfer the mushroom mixture to a bowl and let cool slightly.
• Add the remaining ingredients (parsley through Parmesan cheese) and stir gently with a fork.
• Use your hands to combine the rest of the meatball mixture evenly.
• Wet hands slightly and roll the mushroom mixture into large balls, about the size of a golf ball. Place on prepared baking sheet.
• Bake at 375 for 20-25 minutes, until browned and firm.
• 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

Serving: 3meatballs | Calories: 142kcal | Carbohydrates: 13g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 72mg | Sodium: 321mg | Fiber: 3g | Sugar: 3g

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