Description
Savory, juicy mushroom meatballs simmered in a rich tomato sauce. A perfect plant-based main dish or pasta topper that satisfies everyone at the table.
Ingredients
14 oz fresh mushrooms (shiitake recommended)
1 cup cooked brown rice or quinoa
1 small red onion or green onion, sliced
1/2 tbsp minced garlic
3–4 fresh basil leaves, chopped (or 1 tsp dried basil)
1 cup quick cook oats or processed rolled oats
3–4 tbsp corn starch or potato starch
1 tsp salt
Freshly ground pepper
For the Tomato Sauce:
2–3 tbsp extra virgin olive oil
2 garlic cloves, minced
14 oz crushed or diced tomatoes (1 can)
1/2 tbsp white miso paste (optional)
2 tsp sugar (adjust to taste)
Salt to taste
1 dried bay leaf
1 tbsp tomato paste (optional)
3–4 fresh basil leaves, chopped
Instructions
1. Process or chop mushrooms finely, leaving some texture.
2. Mix mushrooms, cooked grains, onion, garlic, basil, oats, starch, salt, and pepper.
3. Form the mixture into meatballs, adjusting oats or starch as needed.
4. Pan-fry in oil for 3–5 minutes per side until golden, or bake/air-fry at 350°F for 25–40 minutes.
5. For the sauce, sauté garlic in olive oil until aromatic.
6. Add tomatoes and miso paste, stir well.
7. Season with sugar and salt. Add bay leaf and simmer for 8–10 minutes.
8. Stir in tomato paste (optional) and fresh basil.
9. Gently add cooked meatballs into the sauce. Let simmer briefly to combine flavors.
Notes
Do not overprocess oats—keep a breadcrumb texture.
If the mixture is too wet, add more oats or flour.
Pan-frying gives juicier results than baking or air-frying.
Double the tomato sauce recipe if serving with pasta.
Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Method: Pan-Fried, Baked, Air-Fried
- Cuisine: Fusion, Italian