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.
Yield: 16 -18 large meatballs
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.)
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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
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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