Meatless Meatballs

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MUSHROOM MEATBALLS 

If you LOVE pasta, 
need a break from meat, 
or you just want to try something new,
then this meatball recipe is for you! 

INGREDIENTS 

★ 1 Tbsp olive oil 
★ 1 lb. fresh white mushrooms, finely chopped 
★ 1 pinch salt 
★ 1 Tbsp butter 
★ 1/2 cup finely chopped onion 
★ 4 cloves garlic, minced 
★ 1/2 cup quick-cooking oats
★ 1 oz finely shredded Parmigiano-Reggiano cheese 
★ 1/2 cup bread crumbs 
★ 1/4 cup chopped flat-leaf (Italian) parsley, packed
★ 2 large eggs, divided 
★ 1 Tsp salt 
★ freshly ground black pepper to taste 
★ 1 pinch cayenne pepper, or to taste 
★ 1 pinch dried oregano 
•••
★ 3 cups pasta sauce 
★ 1 Tbsp very finely shredded Parmigiano-Reggiano cheese, or to taste 
★  1 Tbsp chopped flat leaf (Italian) parsley, or to taste 

INSTRUCTIONS 

★ Gather all ingredients 
★ Heat olive oil in skillet over medium-high heat. Add mushrooms to hot oil, sprinkle with salt, & cook & stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce to medium, & cook & stir mushrooms until golden brown, about 5 minutes. 
★ Stir onion into mushroom & cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat & stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer into mixing bowl. 
★ Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, & 1 egg; season with salt, black pepper, cayenne pepper, & oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. The mixture should hold together when pressed. 
★ Cover the bowl with plastic wrap & refrigerate at least 4 hours. For best flavor & texture, refrigerate overnight. 
•••
★ Preheat the oven to 450 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. 
★ Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between hands until smooth, if desired; arrange meatballs on prepared baking sheet. 
★ Bake in preheated oven until meatballs are lightly golden brown, 12-15 minutes. 
★ Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl & garnish with 1 Tbsp Parmigiano-Reggiano cheese & 1 Tbsp parsley. 
•••
If you want to freeze to save for later
skip the sauce & let meatballs cool 
then transfer to the freezer. 



Recipe inspired by: https://www.allrecipes.com/recipe/232908/chef-johns-meatless-meatballs/ 
Image from: https://celineeats.com/2015/03/23/mushroom-meatballs/ 

♡ JM ♡

Comments

  1. Ruby GreenwoodDecember 11, 2023 at 9:37 PM

    This is a creative idea and nice recipe! This is an easy recipe that can be used for someone who is trying to transition to plant-based eating, is already vegetarian or just wants to switch it up.

    ReplyDelete

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