Vegetarian Mushroom Meatballs
These Vegetarian Mushroom Meatballs are hearty, flavorful, and perfect for clean eating. Made with sautéed mushrooms, garlic, oats, and herbs, they’re oven-baked to perfection and ideal for pasta night, grain bowls, or healthy meal prep. A delicious, meat-free twist on a classic favorite!
Equipment
- Food Processor: For finely chopping mushrooms, onions, and other ingredients to the perfect consistency.
- Mixing Bowls: To combine and mix your meatball ingredients with ease.
- Nonstick Baking Sheet: For baking the meatballs evenly without sticking.
- Spatula or Wooden Spoon: Ideal for sautéing mushrooms and mixing the meatball mixture.
- Measuring Cups and Spoons: For accurately measuring your ingredients.
- Parchment Paper: To line your baking sheet for easy cleanup and prevent sticking.
- Cookie Scoop or Spoon: For portioning out evenly sized meatballs.
- Skillet or Frying Pan (optional): If you prefer to sauté or pan-fry the meatballs instead of baking.
Ingredients
- 2 Cups Mushrooms, finely chopped
- 1 Cup Breadcrumbs (use gluten-free if needed)
- 1/2 Cup Grated parmesan cheese (or nutritional yeast for vegan option)
- 1/4 Cup Onion, finely chopped
- 2 Cloves garlic, minced
- 2 Eggs (or flax eggs for a vegan version)
- 2 Tbsp Fresh parsley, chopped
- 1 Tsp Dried oregano
- 1/2 Tsp Salt
- 1/4 Tsp Black pepper
- 2 Tbsp Olive oil
Instructions
- Prepare the Mushrooms:Start by finely chopping the mushrooms. You can use a food processor for a finer texture. This helps the meatballs hold together better.
- Sauté the Aromatics:Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and garlic, sautéing until they become fragrant and translucent, about 3-4 minutes. Add the mushrooms and cook until they release their moisture and become tender, around 5-7 minutes. Set aside to cool.
- Combine Ingredients:In a large mixing bowl, combine the cooled mushroom mixture, breadcrumbs, Parmesan cheese, eggs, parsley, oregano, salt, and pepper. Mix until well combined. The mixture should be moist but firm enough to shape into balls. If it's too wet, add a bit more breadcrumbs.
- Shape the Meatballs:Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake:Drizzle the meatballs with a bit of olive oil to help them brown. Bake in the preheated oven for 20-25 minutes, turning halfway through, until they are golden brown and firm to the touch.
- Serve:These meatballs are incredibly versatile! Serve them over spaghetti with marinara sauce, in a sub sandwich, or as a tasty appetizer with your favorite dipping sauce.
Notes
🧑🍳 Make-Ahead Tips
Planning ahead? Here’s how to save time without sacrificing flavor:- Prepare the mixture 1–2 days in advance and store it in an airtight container in the fridge. Let it chill before forming for firmer meatballs!
- Form the meatballs and refrigerate uncooked on a lined tray for up to 24 hours. Bake when ready!
- Bake them completely and refrigerate for quick meals or snacks throughout the week.
❄️ How to Store Leftovers
Keep your meatballs fresh and flavorful with these storage tips:- In the fridge: Store fully cooked and cooled meatballs in an airtight container for up to 5 days.
- In the freezer: Place cooled meatballs on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months.
🔥 How to Reheat
Whether you're meal-prepping or reviving leftovers, reheating is a breeze:- Oven: Preheat to 350°F and bake for 10–15 minutes until warmed through.
- Stovetop: Simmer gently in your favorite sauce for 15–20 minutes.
- Microwave: Heat 2–4 meatballs on a microwave-safe plate, covered loosely, in 30-second intervals until hot.