Meatless Meatballs

-

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

Post a Comment

Popular posts from this blog

Do you struggle with pre and post exercise nutrition?

-
Image
What should i eat before and after a workout? First things first…carbohydrates, proteins and fats are important for the body before  and after exercise. Exercising muscle preferentially uses carbohydrates from stored glycogen, but fats are also an important fuel source for energy production during exercise. Fats and carbohydrates are the two major fuel sources during exercise. Fats must be translocated and broken down from their storage form before they are used. Typically there is enough carbohydrate stored as muscle glycogen for exercise but as muscle glycogen stores decline, the skeletal muscle will then use some amino acids (basic components of all protein). More specifically, the amino acid leucine is used for energy.              It is important to consume an adequate amount of carbohydrates exercise to delay fatigue and minimize gastrointestinal distress. It is also important to consume enough fluids to prev...
Read more

Child Malnutrition

-
New approach to childhood malnutrition may reduce relapses, deaths http://www.sciencedaily.com/releases/2015/02/150211124024.htm               Moderate acute malnutrition is experienced by 35 million children worldwide. A new study led by researchers from Washington University School of Medicine in St. Louis has suggested that feeding children until they have met target measures of arm circumference and weight may be more important than a set 12 week feeding time. However, researchers have found that the current targets, set by the World Health Organization (WHO) may not be sufficient and raising these targets slightly could significantly reduce the risk of relapse in malnourished children; a condition that has a 37% relapse rate. The study took place in rural Malawi and was comprised of 2,349 moderately malnourished children aged 6 months to 5 years old. Children were evaluated 12 months after treatment; 1,967 rec...
Read more

Harvest of the Month

-
Image
Harvest of the Month  August – Corn Good source of  fiber Carbohydrate source for energy Antioxidants Contains vitamins and minerals ½ cup or 1 ear = 80 calories   http://www.whfoods.com/genpage.php?tname=foodspice&dbid=90 September – Watermelon High in vitamin A and vitamin C Antioxidants and anti-inflammatory support 1 cup cubed = 46 calories http://www.whfoods.com/genpage.php?tname=foodspice&dbid=31 October – Apples High in fiber Vitamin C Abundant amount of antioxidants 1 medium = 95 calories  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=15 November – Squash and Pumpkin High in vitamin A, vitamin C, vitamin K, vitamin B2, B3 & B6 Many minerals  High in fiber Multiple antioxidant properties  1 cup = 76 calories  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=63 Decembe...
Read more