Description
A hearty and healthy meatless alternative, these mushroom meatballs are savory, packed with umami, and perfect for pasta, subs, or appetizers.
Ingredients
1 tablespoon olive oil
1 pound fresh white mushrooms, finely chopped
1 pinch salt
1 tablespoon butter
½ cup finely chopped onion
4 cloves garlic, minced
½ cup quick-cooking oats
1 ounce very finely shredded Parmigiano-Reggiano cheese
½ cup bread crumbs
¼ cup chopped flat-leaf (Italian) parsley, packed
2 large eggs, divided
1 teaspoon salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
3 cups pasta sauce
1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
Instructions
1. Gather and prep all ingredients.
2. Heat olive oil in a skillet over medium-high heat. Add mushrooms, sprinkle with salt, and cook until their liquid evaporates.
3. Add butter, reduce heat, and continue cooking mushrooms until golden brown, about 5 minutes.
4. Stir in chopped onions and cook until translucent, about 5 minutes. Remove from heat and add garlic, stirring just until fragrant.
5. Transfer mixture to a bowl. Stir in oats, cheese, bread crumbs, parsley, 1 egg, and seasonings. Mix well, then stir in the remaining egg until the mixture holds together.
6. Cover and refrigerate at least 4 hours, preferably overnight.
7. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
8. Form into 2-tablespoon-sized meatballs, roll them smooth, and place on the baking sheet.
9. Bake for 12 to 15 minutes until lightly golden brown.
10. Heat pasta sauce in a saucepan. Gently stir in meatballs, coating them completely.
11. Simmer on low for 45 minutes to 1 hour until fully cooked and infused with flavor.
12. Serve hot, garnished with cheese and parsley.
Notes
For firmer texture, chill the meatball mixture overnight before baking.
Serve over pasta, in a sub sandwich, or as appetizers with dipping sauce.
Freeze leftovers after baking for up to 2 months.
- Prep Time: 30 mins
- Cook Time: 1 hr 15 mins
- Method: Baking
- Cuisine: Vegetarian