Mushroom Meatballs
For years I’ve made a Mushroom Meatloaf that’s super hearty and even adored by the carnivores in my life. Now I present my vegetarian Mushroom Meatballs, which pack a lot of the same umami-rich flavor as the loaf-style dish.
These are great to make ahead for meal prep, and they reheat like a charm. Make a batch up to three days in advance and warm them back up with a pan of your favorite store-bought red sauce for serving.
PREP TIME
20 minutes
COOK TIME
24 minutes
INGREDIENTS
14
Serves: 6
Ingredients
- 1 lb1 lb1 lb Crimini Mushrooms
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 1 cup1 cup1 cup Onion, diced
- 4 cloves4 cloves4 cloves Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp dried Oregano
- 2 tsp2 tsp2 tsp Parsley, dried
- 1 tsp1 tsp1 tsp Thyme, dried
- 1.5 tsp1.5 tsp1.5 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- 1 cup1 cup1 cup Organic Walnuts
- 1.5 cups1.5 cups1.5 cups Old Fashioned Oats
- 1 whole1 whole1 whole Egg
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees F.
- Blend walnuts and oats together in a food processor until they resemble breadcrumbs. Set aside in a large bowl.
- Rough chop mushrooms and add to a food processor. Pulse until the mushrooms are broken down into ground pieces, but not turned into a paste. Set mushrooms aside.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 to 2 minutes, until onions begin to soften. Add mushrooms and continue cooking for about 8 to 10 minutes, stirring occasionally.
- Carefully add the cooked mixture back into the food processor and pulse a few times to combine the onion and mushrooms. Donu2019t over mix, as you still want visible pieces of the ingredients.
- Add all of the spices and nutritional yeast into the walnut and oat mixture, then fold in the onion and mushrooms until combined. Taste and adjust seasoning, as needed. Whisk an egg and stir it into the mix.
- Use a scoop to form golf ball-sized mushroom meatballs and place about 2 inches apart on a pan that has been prepared with non-stick spray. Bake for 20 to 24 minutes and serve with your favorite red sauce.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Entrées Gluten Free Other Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 270 |
| Fat: | 19 g |
| Carbohydrates: | 20 g |
| Protein: | 9 g |
| Cholesterol: | 0 g |
| Sodium: | 284 mg |
| Fiber: | 4 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Mushroom Meatballs”
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Yum, that looks delicious Reed! As an Umami lover, I know I’m going to enjoy these.