VEGETARIAN MUSHROOM MEATBALLS
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These soft and moist Mushroom Meatballs are simple to prepare and make a perfect vegetarian dinner!
How about some vegetarian meatballs, people? You are probably feeling a little skeptical about these right now, but let me assure you – these Vegetarian Mushroom Meatballs are fantastic! They are super moist and have a wonderful earthy and nutty taste. You only have to taste these once, and they will surely end up in your “Favorites” list…
I cook a lot of vegetarian dishes, because we (my husband and I) are trying to save some animal lives. I believe that people consume way too much meat on a daily basis, and, if we all cut back on meat even a little bit, it would have a significant impact. Plus, it’s better for your health. What are your thoughts about that?
Even a major meat lover won’t be disappointed with these meatless meatballs.
Let’s talk about the cooking process a little. Once you roll the mushroom mixture into balls, you’ll have to decide whether you want to fry these or bake them. I’ve tried doing both and they both turned out great. And while frying the meatballs does give them a nice crust, the baked meatballs taste almost the same, but they are healthier. So, I’ll leave this choice to you. If you decide to bake these, however, make sure you have these Silicone Baking Sheets. I’ve recently purchased these and I cannot believe I lived so long without them.
Garnish the meatballs with some fresh parsley, grated Parmesan cheese or some feta cheese. Oh, I love feta so much! Of course, I couldn’t resist topping these meatballs with feta. My husband and I ate them with bread. Dipping the bread in the Marinara-Feta sauce and biting the mushroom meatballs was AN AAAAMAZING EXPERIENCE!
And, in case if you are wondering: these meatballs could be served with pasta too!!!
VEGETARIAN MUSHROOM MEATBALLS
These soft and moist Mushroom Meatballs are simple to prepare and make a perfect vegetarian dinner!
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
45 minutes 2 hours
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 chopped parsley
4 garlic cloves (minced)
2 eggs
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 24oz jar Ragu marinara sauce
parsley to garnish
1/3 cup grated Parmesan cheese (optional)
Servings: servings
Units:
Instructions
In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You'll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.
Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.
When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of vegetable oil until they turn brown or bake them in a preheated oven at 400F for 15 minutes.
Add marinara sauce to the medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.
Garnish with grated Parmesan or fresh parsley.
Recipe Notes
Nutrition Facts
VEGETARIAN MUSHROOM MEATBALLS
Amount Per Serving
Calories 678Calories from Fat 216
% Daily Value*
Total Fat 24g37%
Saturated Fat 7g35%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 17mg6%
Sodium 150mg6%
Potassium 648mg19%
Total Carbohydrates 90g30%
Dietary Fiber 10g40%
Sugars 8g
Protein 29g58%
Vitamin A54%
Vitamin C73%
Calcium39%
Iron41%
* Percent Daily Values are based on a 2000 calorie diet.
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