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…
Video Tutorial
I cook a lot of vegetarian dishes because 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.
Frying VS. Baking Mushroom 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.
Mushroom Meatballs Garnish Options
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.
What to serve with Mushroom Meatballs
- On its own. This satisfying dish can be enjoyed all on its own for a light lunch or dinner if you like.
- Beans. Serve this rice dish with black beans, pinto beans, kidney beans, or cannellini beans. Try it with these Baked Black Bean Taquitos or Mexican Zucchini Boats.
- Proteins. If you want to serve it with some meat, try this Spinach Stuffed Flounder, Chicken Stew, or Hearty Beef Barley Soup.
- Salad. Serve it with a Farro Salad with Apple and Arugula, Amazing Kale Salad, Refreshing Cucumber Salad, or Iceberg Lettuce Salad.
- Pasta. Another great idea is to serve these over pasta. You can try this Spaghetti with Olive Oil and Garlic, Angel Hair Pasta, Fettuccine in Tomato Sauce, or Easy Broccoli Pasta.
You'll also enjoy these mushroom recipes:
Vegetarian Mushroom Meatballs
Ingredients
- 3 tbsp olive oil
- 1 medium onion (chopped)
- 20 oz mushrooms, finely chopped
- 1 cup quick cook oats
- 1 cup breadcrumbs
- ½ cup chopped parsley
- 4 garlic cloves (minced)
- 2 eggs
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- 1 24oz jar Marinara sauce
- parsley to garnish
- ⅓ cup grated Parmesan cheese (optional)
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. Serve over pasta or with a slice of crusty bread.
Amanda says
I made these last night and they were so delicious! I rolled them in flour and fried them because I wanted a good crust on the outside. Flavor and texture were both 10/10! Definitely saving this recipe
Tania Sheff says
Thank you so much, Amanda!
Nicole says
can these be made and cooked in a big batch and then frozen for later use?
Tania Sheff says
Hi Nicole! Yes, you can do that. Happy cooking!
Sandra Barron says
Hi Tania, if freezing these, at what stage do you freeze them? Can you cook them in the oven and then freeze, then cook from frozen in the marinara?
Tania Sheff says
Hi Sandra! Yes, I would cook these and then freeze. Let me know if you try these! Happy cooking!
Renee says
Made these 2day. They were good I am not crazy about the taste of breadcrumbs.If I make them again I will use toasted wet bread 👍
Tania Sheff says
Sure! Great idea, Renee!