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Homemade Vegetarian Mushroom Meatballs photo

Vegetarian Mushroom Meatballs

Flavorful, tender mushroom meatballs that can be fried or baked and simmered in marinara sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings 4 servings

Equipment

  • Large Skillet
  • Mixing Bowl
  • Measuring cups and spoons
  • tablespoon or small cookie scoop
  • baking sheet (if baking)
  • Medium Saucepan
  • Spatula or wooden spoon
  • Plastic Wrap

Ingredients
  

  • 3 tbsp olive oil
  • 1 medium onion chopped
  • 20 oz mushrooms finely chopped
  • 1 cup quick-cook oats
  • 1 cup breadcrumbs
  • 1/2 cup parsley chopped
  • 4 cloves garlic minced
  • 2 eggs
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 24 oz marinara sauce jar
  • parsley for garnish
  • 1/3 cup grated Parmesan cheese optional

Instructions
 

  • Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the chopped onion and cook, stirring occasionally, about 7 minutes until softened.
  • Add the finely chopped mushrooms to the skillet, increase heat to medium-high, and cook 10–15 minutes until the water has evaporated and the mushrooms are nicely browned.
  • Stir in the minced garlic and cook 30 seconds more, then transfer the mixture to a large mixing bowl and let cool to room temperature.
  • To the cooled mushroom mixture add the oats, breadcrumbs, chopped parsley, eggs, dried oregano, dried thyme, salt, pepper, and 2 tablespoons olive oil. Mix until evenly combined.
  • Cover the bowl with plastic wrap and refrigerate at least 2 hours (or overnight) to firm up the mixture and develop flavor.
  • When ready, use a tablespoon or small scoop to form small balls from the mixture, about 1 to 1½ tablespoons each.
  • To fry: heat remaining oil in a skillet over medium heat and cook meatballs, turning, until browned on all sides, about 5–7 minutes. To bake: place meatballs on a lightly oiled baking sheet and bake at 400°F (200°C) for 15 minutes, turning once if desired.
  • Pour the marinara sauce into a medium saucepan and bring to a gentle simmer over low heat. Add the cooked meatballs to the sauce and cook together on low for about 15 minutes to heat through and meld flavors.
  • Serve the meatballs topped with grated Parmesan and/or chopped parsley, over pasta or with crusty bread if desired.

Notes

  • You can fry for a crisp crust or bake for a healthier option.
  • Chilling the mixture improves texture and makes shaping easier.
  • Use a tablespoon or small scoop for uniform meatballs.
  • Optional Parmesan adds a savory finish.