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 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. 🙂
MY LATEST VIDEOSFRYING 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 MUSHROOM MEATBALLS WITH
Serve these mushroom meatballs with pasta, rice, quinoa, couscous, or fresh salad. I also love enjoying these with a slice of crusty bread.
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
- 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 Marinara sauce
- parsley to garnish
- 1/3 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.
Notes
Nutrition
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Lrsley Robinson says
March 2, 2019 at 7:53 pmWhat is the metric equivalent for 20ozs surprised to see imperial measurement is this a US site ?
Tania says
March 2, 2019 at 8:55 pmHi! It’s about 550 grams. Yes, this is a US site. Thanks!
Darlene says
February 28, 2019 at 4:29 pmWhat kind of mushrooms would you recommend using? I’ve never really eaten them, and I would really love to make these for my partner who loves mushrooms, so I want to make sure I use the correct ones. Thanks!
Tania says
February 28, 2019 at 8:00 pmHi Darlene! White button mushrooms, baby bella, and crimini are the most popular mushrooms on the market, and they all work great in this recipe. Hope you’ll treat your partner with this dish! Thanks!
Linda says
January 14, 2019 at 2:18 pmCan this mixture be used as hamburger patty and fried
I also plan on using this mixture to make lasagna
Tania says
January 14, 2019 at 2:22 pmYes, you can make a mushroom burger out of this mixture, Linda! I would love to find out how your lasagna turns out!
HeartPumper says
November 6, 2018 at 6:42 amHey Tania! I stumbled upon it at Tasty – meatless meatballs x 4 recipes 😛 And wanted to pay a tribute & thank you for that recipe 😀 Hands down , it’s the best out of those 4 presented over there !!!
As a side note, is it possible, somehow to see here the ingredients as metric values? I know that your site is targeted to US audience, but it will be very helpful to use weighted stuff as well!! Thanks again!
Tania says
November 6, 2018 at 3:01 pmI am so glad to hear you enjoyed the “meatballs”! Thank you so much for sharing your feedback! I am working on updating all of my recipes, so they should have metric values soon. 🙂
Gary Loar says
October 11, 2018 at 8:36 pmHi Tania they really look good i have a question though is this ingredients label for one serving or all 4 it seems that the cholesterol, saturated fat and so fourth Thanks
Tania says
October 11, 2018 at 9:22 pmHi Gary!
I just double checked the label and I found a mistake there. Now, the label is displaying the info for 1 out of 4 servings. Thanks!
Marianne says
June 24, 2018 at 11:15 pmAbsolutely delicious. I made them with a mix of different mushrooms. Also made with spaghetti squash instead of regular spaghetti. Such a great dinner.
Tania says
June 24, 2018 at 11:30 pmthanks, Marianne! I love that you used spaghetti squash! Healthy and tasty. YUM!
georgie @ georgieeats says
May 23, 2018 at 1:08 pmLOVE LOVE LOVE this idea!!! I will have to try it out and see if it tastes as good as it looks!! Thanks for the inspo 🙂 Have pinned the recipe 🙂 X
Lucy says
May 13, 2018 at 1:41 amLooks amazing! Cant wait to try it. (Just remember: parmesan cheese is NOT vegtarian, it contains animal rennet unless otherwise noted!)
Debra says
May 7, 2018 at 3:11 pmThese are amazing. I make them all the time. Question. I was surprised to see 1 serving is 678 calories. Is that due to some folks frying them? I bake them. Seems like a lot of calories for vegetables, mostly.
Tania says
May 12, 2018 at 4:00 pmHi Debra! Yes, I am frying these too. You will skip a lot of calories by baking them. Enjoy!
Diane says
April 13, 2018 at 8:23 amWOW, these were so delicious. They even looked like meat when formed. Really liked this recipe. I had a little trouble forming them into balls but probably because I only used 2-8 oz. cartons of mushrooms and I only had panko crumbs. I’m sure regular bread crumbs would have worked out better. I put the onions and the mushrooms in my food processor to really chop everything fine. It worked out perfectly. I will definitely make these again. I made them for my sister who is trying to do mostly a vegetarian diet. She loved them. Thanks for sharing your recipe.
Tania says
April 13, 2018 at 11:56 pmComments like yours, Diane, keep me going. Thank you so much for making these! I am really glad that you and your sister enjoyed the “meatballs”. 🙂
Tanya says
April 11, 2018 at 11:57 pmLove it!
Terri says
March 3, 2018 at 12:34 amTried the meatballs for my daughter who is a vegetarian. They were very good, the mushrooms give them such a good taste. They disappeared quickly. Thank you
Tania says
March 3, 2018 at 10:40 amI am glad you enjoyed these, Terri! Thanks!
Diya says
February 26, 2018 at 2:09 amHi! Is there anything I can substitute for the eggs? Thanks!
Tania says
February 26, 2018 at 9:40 pmHi Diya! You may try using flex eggs. Please find more info here: https://minimalistbaker.com/how-to-make-a-flax-egg/
Melyssa says
February 25, 2018 at 2:42 pmHi! So i’m looking to make these to freeze for my kids. If I baked or fried them, then froze, what would the best way to finish cooking them from the freezer if I don’t want to finish in the sauce (some days my kids dislike sauce, some days not lol)
Tania says
February 26, 2018 at 9:39 pmI would recommend freezing uncooked “meatballs”, Melyssa. And after thawing, just fry or bake them according to the recipe instructions. Hope this helps. Cheers!
Melyssa says
March 10, 2018 at 3:39 pmthanks! Also, if i don’t add to the sauce, do i just increase the fry or bake time by a bit?
Tania says
March 11, 2018 at 1:46 pmHi Melyssa! Yes, cook these just a bit more, to make sure they are cooked through. Happy cooking!
Kayla says
February 12, 2018 at 11:00 amAre you using fresh mushrooms & dicing them up?
Tania says
February 13, 2018 at 4:33 pmYes, Kayla. Let me know how this recipe works out for you.
Danielle says
January 16, 2018 at 11:42 amYou add the whole 24oz jar of sauce to the mixture? Then let them sit for 2+ hours. Then add them to additional sauce to simmer after cooking. Im excited to try these!
Tania says
January 17, 2018 at 8:36 pmHello Danielle! You don’t put Marinara into the mixture. Once the “meatballs” are fried, you cook them in Marinara. Thanks and happy cooking!
Danielle says
January 25, 2018 at 11:14 amTHANK YOU SO MUCH!
Carey says
February 3, 2018 at 10:58 pmTania, does the olive oil go in the mixture or is it just used to sauté the onions? The mixture seems dry to me .
Tania says
February 4, 2018 at 9:44 amHi Carey! I don’t add olive oil into the mixture, just use it for frying the “meatballs”. The meatballs shouldn’t be dry. Hope you’ll give it a try. Thanks!
Maru says
November 26, 2017 at 8:47 amHello! I already bought all the ingredients for your recipe but I just have regular oats, what is the difference with the quick oats? Should I make any different from the recipe?
Thanks and they look delicious!
Tania says
November 27, 2017 at 5:53 pmHi Maru! Quick oats are finer and smaller than regular oats. I suggest processing the regular oats in a food processor until they break into small pieces, otherwise your “meatballs” may come out a little dry and fall apart easily. Happy cooking!
Jill says
January 17, 2018 at 11:10 amPut in blender!!
Josie says
November 20, 2017 at 1:08 pmDelicious! I added lentils and basil to the meatballs and it was very good. Definetely a recipe to keep.
Tania says
November 20, 2017 at 3:43 pmHi Josie! I love the lentils idea! Definitely going to try it. Thanks!
Linda says
November 3, 2017 at 1:47 pmOn my second go-round making these. They were sooo good!! Thanks for sharing your wonderful recipe!!
Tania says
November 3, 2017 at 6:50 pmGreat! Thanks for sharing, Linda!
Stacey McAlister says
October 16, 2017 at 11:33 pmMaking these for the third time in the past 4 weeks, delicious. Made my own tomato sauce to go with them though, not keen on the bottled ones. Great recipe, thanks.
Tania says
October 17, 2017 at 10:32 pmThanks, Stacey! I am glad you enjoy these. I bet your homemade tomato sauce is yummy! 🙂
Celine says
October 13, 2017 at 6:04 amHi,
I found your recipe on Pinterest and will try it later ! This morning I bought all the ingredients, I can’t wait to taste these delicious meatballs ! ! Thanks
Tania says
October 13, 2017 at 9:25 amThank you, Celine! Let me know how you enjoyed these!
dc says
October 13, 2017 at 9:37 amI am going to try tomorrow as well
Tania says
October 13, 2017 at 12:27 pmYay! I am sure you’ll love these!
Celine says
October 22, 2017 at 4:41 amHi,
Coming back to tell you that they were delicious !!
I am going to have to do a bunch more and freeze them, they are so good ♡
Maegen says
December 30, 2017 at 9:19 pmHow did freezing them turn out? Was wondering if I could make a batch and freeze
Celine says
February 1, 2018 at 11:01 amSorry I just saw your reply ! I am currently making more ! Freezing them is fine it’s as good
Lauren says
September 12, 2017 at 10:55 amI made these last night and they were soooo delicious! I actually substituted the eggs for two flax eggs to make it fully vegan and still tasted great and molded perfectly into what looked and felt like real meatballs! One question – mine stayed together pretty well while cooking but definitely were more fragile than what I remember meat ones being – do you think that’s because I did a flax egg vs real or is that just how they are? Nothing crazy but I had to be somewhat careful once tossing them in some marinara at the end.
Thanks for the great recipe! This will be a staple in my house (made it for my weekly Monday dinner and it was a huge hit over pasta with my mums marinara sauce recipe).
Tania says
September 12, 2017 at 7:26 pmThanks, Lauren! They stay together really well with regular eggs too. 🙂 I am really happy you enjoyed the “meatballs”! 🙂
Nattaly says
October 10, 2017 at 8:41 amYou should replace the word “meatball ” by Neatball ? because well they are healthier and better than that!! ? #plantbase
Tania says
October 11, 2017 at 9:31 amHaha! Thanks, Nattaly! 🙂
Carolina says
September 3, 2017 at 1:00 amHoly Grail of Meatballs!! I bow down to this recipe!! I’ve been a vegetarian now for awhile and constantly looking for a meatball recipe that tasted like my pre-vegetarian days,I mean being Italian and vegetarian isn’t easy ya know! 😉 lol I cannot thank you enough for posting this incredibly yummy and awesome faux meatball recipe that tastes like the real thing…I swear its better than any meatball recipe I’ve ever made…and I’m a pretty good cook! 😛 Thank you again for this awesome recipe,its out of this world!! 😀
Tania says
September 4, 2017 at 10:19 amWow! You just made my day, Carolina! I am crazy about these meatballs myself, so I know how you feel. 🙂 I am very happy you found the recipe, and hope you’ll make these again!
Carolina says
September 6, 2017 at 7:00 pmI most definitely will be making these a lot more in the future. Just awesome. 🙂 Thanks again.
Tania says
September 7, 2017 at 7:16 pmThanks, Carolina!
alison says
August 25, 2017 at 10:00 amThese were great, my new go-to faux meatball. I didn’t have enough bread crumbs so I used half bread crumbs half polenta, also didn’t have parsley, nor oregano, so I added 1 tsp of cumin. The texture was perfect, seriously so close to real meat (if that’s one of your criteria for a faux-meatball).
Tina says
August 17, 2017 at 8:15 pmThese look delicious. Can they be frozen?
Tania says
August 18, 2017 at 7:30 pmHi Tina! Yes, they could be frozen with no problems. Thanks!
Katie says
August 8, 2017 at 9:22 amWow! So my husband and I are starting a weight loss journey, and I have decided to try to do every other day vegetarian meals. This being the first. Only thing is he didn’t know it was vegetarian. I made these exactly as written. I baked mine. I did 10 min. flipped them, then 10 min and they were perfect and brown. Used our favorite marinara sauce. So we were eating and I just asked how he liked the meat balls. He was just MMMMMMMMMing ( is that a word? lol) When I told him these are mushrooms he was shocked! They are that good!!!!!! This made a lot so I’m going to freeze the rest. Thank you for this fantastic recipe!!!!! I may never eat “meat” balls again!
Tania says
August 8, 2017 at 9:14 pmWOW! You just made my day, Amy! I am so happy to read comments like yours. Good luck with your weight loss journey! I just had a baby 5 months ago, so I am on the same road with you. 🙂
Corinne Smyth says
June 2, 2017 at 2:06 amHi Tania, I just came across the picture of your meatballs on Pinterest and couldn’t wait to visit your site. Unfortunately, the visit led me to a blog site that featured a different recipe each time I linked. I was relentless in trying as they look so yummy I can’t wait to make them. I located your site in small print in the left hand corner of the post and thought I should let you know because so many will miss this delicious recipe opportunity.
Tania says
June 5, 2017 at 9:45 pmHi Corinne! Thank you so much for letting me know! Could you please send me the link to that recipe?
joanne says
May 13, 2017 at 8:45 pmIs there anything I can substitute for bread crumbs? Thanks!
Tania says
May 16, 2017 at 8:57 pmI guess you could use more oats instead of breadcrumbs, Joanne. However, I’ve never tried it this way. Hope you enjoy the “meatballs” 🙂
Valerie says
July 18, 2017 at 1:28 pmPanko. And I put the oats in a food processor to smooth them out. These are so good, I would not have known they were mushrooms. Taste & texture just like beefy meatballs when served with sauce. I’m not vegetarian and I LOVE these?
Monique says
April 1, 2017 at 7:52 pmTried these tonight and they were excellent. When I cooled the mushrooms and mixed all the ingredients together, I pulsed it in the food processor for a finer consistency whiched rolled into meatballs nicely.
I subbed part of the bread crumbs for Parmesan cheese. They were great with marinara sauce.
I will add them to my regular menu. Thanks for the great recipe.
Tania says
April 2, 2017 at 12:54 pmThanks for the feedback, Monique! Enjoy!
Aryane @ Valises & Gourmandises says
March 30, 2017 at 11:47 amWow, these look absolutely gorgeous! I really like the photo where you made a nest with the pasta and added the sauce and balls on top. All that was missing was the lady and the tramp! 🙂
I would just like to point out though, that most parmesan isn’t vegetarian, as it is made with rennet (which is collected from dead calves’ stomachs). So in order to make them vegetarian, you need ideally a vegan cashew-based parmesan, which is super easy to make.
Tania says
March 31, 2017 at 2:07 pmThanks for letting me know, Aryane! I had no idea. 🙂
Lila says
June 22, 2017 at 7:20 pmParmesan cheese that is made outside of the U.S. has rennet. Parmesan cheese that is made in the United States uses enzymes, not rennet, to make the cheese. Also, microbial rennet is a vegetarian rennet.
Msmoo says
March 27, 2017 at 2:42 amMade 1/2 quantity yum…. served with cauli couscous. Next time will make my own tomato sauce as one I used too strong needed a fresher sauce. Even meat eaters loved them!
Tania says
March 29, 2017 at 1:16 amThanks! I’ve had meat-lovers compliment me on these too!
Dana says
March 15, 2017 at 12:13 amThese mushroom “meatballs” were delicious!! My 8 year old (who isn’t a mushroom fan) went for seconds. I’ll definitely make these again. Thanks so much for your wonderful recipes. I’ve enjoyed all of your recipes that I’ve made so far, and looking forward to making some more of your tasty dishes.
Tania says
March 15, 2017 at 1:34 amThank you so much, Dana! Make sure you make my Healthy Banana Pancakes for your son, I think he is going to love it! 🙂 https://cooktoria.com/recipe/healthy-banana-pancakes/
Myesha says
February 1, 2017 at 11:09 pmHi – I made these meatballs with a few variations. I chose not to add the oats and I baked them and brushed BBQ sauce on them about 10 mins before I took them out and they were delicious. We ate them with mac n cheese. A great combo! My husband is a vegetarian and I am not and we both enjoyed them. Thanks for the recipe.
Tania says
February 5, 2017 at 6:02 pmThanks for sharing this, Myesha! I am glad you enjoyed the “meatballs”!
Dotty says
January 29, 2017 at 7:20 pmI tried making these for the first time but made some alterations to suit my tastes. I didnt think I would like the texture of the oats, so I pulsed them in my food processor to make a powder. I’m still learning to like mushrooms, so after I cooked that mixture down and let it cool, I added that along with the eggs to the food processor and pulses that into a sort of paste. I added everything together and let it sit in the fridge as recommended. I LOVED them. I might try making crumbles out of the recipe next time to use in lasagna or enchiladas. Even my husband thought they were pretty good and he’s not big on meat substitutes. Thanks for the awesome recipe.
Tania says
January 29, 2017 at 8:32 pmThat’s great! I’m glad to hear you enjoyed the “meatballs”, Dotty! It’s is really nice that you know what you like, and are able to make the necessary alternations. Thanks for sharing and have a super day, my friend!
Leah Reznicek says
January 16, 2017 at 9:55 pmWow – fantastic recipe! I make meatless meals on Mondays and this is my favorite so far! I left out the oats completely and I, along with my family, went back for seconds and thirds! Thanks so much for a great recipe.
Tania says
January 17, 2017 at 10:35 amThanks for sharing, Leah! I am glad you enjoyed the “meatballs”! 🙂
Cat says
December 4, 2016 at 11:16 amHi! About to make this recipe for the second time because it was so delicious the first time. Question: in the ingredient list it says 1/2 cup chopped parsley and parsley to garnish. Where in the recipe do you use the 1/2 cup chopped parsley? Thnx!
Tania says
December 4, 2016 at 1:19 pmI already corrected the mistake ( I add parsley in step #2 with the rest of the ingredients). Thank you so much for letting me know. I am very happy you enjoyed the recipe, Cat!
Sue says
November 23, 2016 at 6:51 amthanks for this recipe! new to vegan lifestyle and suffering from lack of imagination. I’m allergic to oats so I used potatoes instead. Can you offer some alternative substitution ideas?
Tania says
November 23, 2016 at 8:18 pmThanks, Sue! How did you like it with potatoes? I think trying quinoa flakes instead of oats is an interesting idea. 🙂
Cynthia Tobey says
January 6, 2017 at 6:54 pmHow about subbing cooked buckwheat- great texture!
Tania says
January 7, 2017 at 9:33 pmSounds great, Cynthia! I’ll try it next time, because I LOVE buckwheat. 🙂
Carrie says
January 23, 2017 at 5:19 pmHi Sue, came across this recipe that I would like to try. While reading comments I read your stating you used potato instead. Iam assuming potato FLAKES? I would appreciate your feedback. ?
Thanks, Carrie
Margaret says
October 28, 2016 at 6:50 amFor those of you looking for an egg replacement I highly recommend using aquafaba (aka bean juice). Use the liquid in a can of garbanzo beans. 3oz is approximately one egg. Works great, and won’t change the flavor.
Cherry says
July 11, 2017 at 6:03 pmThank you Margaret. I am a vegan newbie and wondered how to make this delicious sounding recipe without the eggs.
Audrey says
October 26, 2016 at 1:02 pmCan I use regular oats in place of quick oats?
Tania says
October 26, 2016 at 11:25 pmYes, but you’ll need to break the oats into small pieces using a blender of hand chopper. Also, make sure you let them stay in refrigerator over night. I am sure you’ll love these “meatballs”, Audrey!
Thomas Harris says
October 23, 2016 at 5:15 pmI think you’ve got a typo in your instructions after frying in oil. You have “or bake” when I’m sure it should say “and bake.” Am I right? Either way, we’ve made these several times and they are delicious.
Tania says
October 25, 2016 at 12:37 amHi Thomas! There is no need to bake AND fry the “meatballs”, since they will finish cooking in the sauce. Just pick one method. 🙂 Thanks for the feedback and I am so happy you liked them!
Linda says
October 12, 2016 at 9:44 amI fancy making these but I’m the only one who will eat them in my house. Can I prep the mix and then freeze as ‘meatballs’ and then use as needed?
Tania says
October 12, 2016 at 10:32 amYes, Linda! Hope you’ll enjoy them as much as I did. 🙂
emma says
September 28, 2016 at 6:02 pmIs there a possible substitute for egg? Because some vegetarians are selective about egg in their diets.
Tania says
September 29, 2016 at 10:29 amTry using flex seed egg, Emma. Here is more info: http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/
Isha says
September 10, 2016 at 12:21 aminstead of eggs, could I use flax-eggs as a binder?
Tania says
September 10, 2016 at 9:11 pmI am not sure, since I never used flax-eggs, Isha. As far as I checked on Internet, it should work. Sorry, I cannot help you with this.
Zak says
September 4, 2016 at 3:53 pmA resounding success,thank you! Mrs loved it and the 2 none mushroom eating boys enjoyed it too, although I had to be a little economical with the truth re. Ingredients 🙂
By the way I used the blender to mix all the ingredients with the mushrooms, so as not to leave any visible traces.
Tania says
September 5, 2016 at 7:57 pmThat’s great Zac! I love your clever blender idea. 🙂
RLSCM says
August 30, 2016 at 11:09 amWhat kind of mushrooms did you use? I’m thinking of using mini bella. Would that work?
Tania says
August 30, 2016 at 5:27 pmI used regular (common) white mushrooms, but baby bella will work as well. Thanks!
Shari Allen says
August 29, 2016 at 6:42 pmFound your recipe via a Pinterest search. These turned out so good! I didn’t read the directions all the way through prior to starting (at 8:00 pm) & didn’t realize they had to sit marinate for 2 hours! Either way – ended up having them 3 days later 🙂 Very good! Will definitely make again
Tania says
August 30, 2016 at 5:27 pmGreat to hear you loved these, Shari! My family enjoys these meatballs very much. 🙂
Ashton says
August 13, 2016 at 1:28 amFor those of you who are vegetarian, omit the parmesan. It’s not vegetarian because it’s made with animal rennet.
Tania says
August 13, 2016 at 11:12 amWow! I never knew that. Thanks for sharing!
Melyssa says
February 25, 2018 at 2:39 pmapparently the stuff made in US does not use rennet.
Steph says
November 6, 2016 at 12:14 pmLook up vegan Parmesan using using raw cashews. Tastes the same is completely animal product free!
jax says
July 12, 2016 at 8:24 amCan the mixture with raw egg be kept in the fridge over night?
Tania says
July 12, 2016 at 12:12 pmYes. It helps a nice texture to develop. Let me know how you enjoyed those, Jax!
jax says
July 12, 2016 at 1:10 pmGreat thank you, we’ve had them before and ate them the same day, they are delicious, we’ve just cut way down on the meat we’re eating and loving finding lots of new recipes x
Tania says
July 12, 2016 at 6:30 pmWe (my husband and I) also cut down on meat. Trying to eat meat only on weekends. Recipes like this help a lot. 🙂 Thank you for sharing, Jax!
Sue says
July 11, 2016 at 11:00 pmThe “meat”balls were a hit with our family, meat eaters and one vegetarian.
Thanks for the great recipe!
Tania says
July 12, 2016 at 12:10 pmExcellent! Thanks for sharing, Sue! 🙂
Sue says
July 12, 2016 at 11:29 pmI used a Cuisinart for the onions and the mushrooms. We all had the “meat”balls for dinner tonight and they are really good!
Tania says
July 13, 2016 at 12:58 pmGreat! Thanks, Sue! I am happy you enjoyed the “meatballs”!
Becki says
July 9, 2016 at 4:03 pmThese are not only vegetarian, but, if you skip the cheese, vegan. My family follows a primarily vegan diet for several weeks a year, during which we eat a fair amount of pasta. It will nice to be able to have these “meatballs” along with it!
Becki says
July 9, 2016 at 4:05 pmOops. Didn’t see the eggs. Oh, well, they still look delicious and well worth trying!
Tania says
July 11, 2016 at 10:09 pmThanks, Becky! My family loves these! 🙂
Sierra says
July 4, 2016 at 3:22 pmMy meatballs fell apart while cooking in the marinara sauce 🙁 lol. Did i just not bake them long enough? The plus side is they taste great. I basically just used the mess I made as “meat” SAUCE instead..
Tania says
July 7, 2016 at 10:10 amHi Sierra! Did you let the mushroom mixture “rest” for at least 2 hours before you baked them? Also, try frying the meatballs next time, it adds an extra crust that will keep the meatballs together. I’ve tried baking them as well, and they turned out great too. 😉
Dawn P Jacques says
June 29, 2016 at 7:59 pmCan I use this recipe to make burgers to put on a grill? If so how?
Tania says
June 30, 2016 at 10:35 amHi Dawn! I’ve never cooked these on a grill and I am not sure if it’ll work out good, because these meatballs rely on soaking up some moisture from the marinara sauce.
tml1977 says
November 17, 2016 at 11:43 pmYour recipe calls for 1 24oz jar of sauce. How much do you add to the mixture to set up for 2 hours? It doesn’t say.
Tania says
November 18, 2016 at 3:41 pmI mention in the recipe to exclude marinara from the mixture. You should use the sauce by the end, at Step 4. All the best!
Susan says
June 24, 2016 at 7:42 pmDid you use plain breadcrumbs? Do you think I could use panko?
Tania says
June 24, 2016 at 9:09 pmI always use plain breadcrumbs, but i think Panko should work as well. Hope you’ll enjoy the recipe, Susan!
Nancy says
June 15, 2017 at 4:38 amI used Ian’s glue
Ten free pinko in place of the breadcrumbs, which are very crunchy and added a lot of flavor, careful, though I use the Italian flavor ones and recipes can get too salty
Michellw says
June 8, 2016 at 7:47 pmDo these meatballs freeze?
Tania says
June 9, 2016 at 10:21 amHi Michelle! I’ve never tried freezing those, but I think they should freeze well.
lanah says
May 18, 2016 at 6:45 pmHi there – definitely trying this recipe – husband is a serious mushroom lover and we’re vegan.
1. Do you grind the grind quick oats into powder or leave them as is for the recipe?
2. Can I add 1/2 cup silken tofu as a sub for the eggs?
Thanks,
L
Tania says
May 19, 2016 at 8:57 amHi Lanah!
1) I do not grind the oats. I just use the quick oats, so these are already fine.
2) I am not sure about the tofu. I do not cook with it, so I won’t be able to answer your question. Sorry.
If you do cook these with tofu, please, let me know how they turned out. 🙂
Rai says
April 4, 2016 at 6:04 pmPlease revise the top instructions to include “2+ hours in the refrigerator”. I did not see that part until I had finished chopping and had a hour before dinner time.
Tania says
April 4, 2016 at 8:15 pmAll fixed, Rai!!! Sorry for the confusion. How are the “meatballs”?
Rai says
April 4, 2016 at 9:36 pmThanks! I don’t know yet how they are. My husband brought home pizza and the mixture is ready to roll for dinner tomorrow.
Tania says
April 4, 2016 at 9:47 pmGreat!!! Cannot wait to hear how you enjoyed these, Rai! Keep me posted!
Rai says
April 5, 2016 at 9:32 pmEven the kids liked it! Both my kids claim to hate mushrooms, so that’s a big complement.
Tania says
April 6, 2016 at 12:03 amYay!!! That’s so awesome!!! I am glad you gave this recipe a try!
Hetal says
March 16, 2016 at 3:00 amI don’t eat eggs. What can I use in it’s place?
Tania says
March 16, 2016 at 9:59 amHi Hetal! To replace 1 egg: 2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.
mira says
March 6, 2016 at 11:17 pmCan’t believe these are vegetarian! They look perfect!
Tania says
March 7, 2016 at 10:52 amThank you so much, Mira!
Zenme says
March 6, 2016 at 3:32 pmThese look amazing! Crazy question – do they taste like mushrooms as we have some non-mushroom folks!
Tania says
March 6, 2016 at 3:54 pmThank you, Zenme! These meatballs have earthy and mild flavor without overpowering mushroom taste, especially if you cook them in marinara sauce for a while. I would think that your non-mushroom folk would enjoy these, but I’m not sure. If you do cook these, let me know how they liked it. All the best!
Allie | In This Kitchen says
March 6, 2016 at 1:28 pmWow, from the picture I would have no idea it was mushrooms! It sounds great and even meat eaters would love it 🙂
Tania says
March 6, 2016 at 3:50 pmThanks, Allie! Yeah, I’ve had some avid meat eaters complementing these meatballs.
Marsha | Marsha's Baking Addiction says
March 4, 2016 at 2:49 pmI’m loving those meatballs over the spaghetti! Looks incredibly delicious!
Tania says
March 4, 2016 at 3:38 pmThank you, Marsha!
Jessica {Swanky Recipes} says
March 4, 2016 at 12:49 pmWe love meatballs and love to find new ways to make them. Love how “meaty” these sound with the mushrooms. Pinning for later and hopefully making them soon!
Tania says
March 4, 2016 at 3:38 pmThanks, Jessica! These meatballs really taste “meaty”. 🙂
Claudia | Gourmet Project says
March 4, 2016 at 12:40 pmyou just made my next #meatfreemonday 🙂 Hurray for mushrooms!
Tania says
March 4, 2016 at 12:46 pmThat is great, Claudia! Hurray for mushrooms! 🙂
Cookilicious says
March 4, 2016 at 12:15 pmwow..amazing photography..loved this recipe..will try it for sure..anything with mushrooms tastes good.
Tania says
March 4, 2016 at 12:29 pmThank you for the compliments, Cookilicious! Hope you are having a great day!
Kylee @ Kylee Cooks says
March 4, 2016 at 11:46 amWow – what gorgeous meatballs!!
Tania says
March 4, 2016 at 11:56 amThanks, Kylee!
priya says
March 4, 2016 at 11:07 amI love mushrooms and this looks absolutely scrumptious!
Tania says
March 4, 2016 at 11:39 amThanks, Priya! I love mushrooms too!