Vegetarian Mushroom Meatballs

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:

• Mushroom Risotto
• Rice with Mushrooms
• Mushroom Sauce
• Fried Potatoes with Mushrooms

Vegetarian Mushroom Meatballs

Tania Sheff

These soft and moist Mushroom Meatballs are simple to prepare and make a perfect vegetarian dinner!

4.67 from 141 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Resting Time 2 hrs

Total Time 3 hrs

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 356 kcal

Ingredients

  

1x2x3x

• 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.
  

Notes

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. 

Nutrition

Calories: 356kcalCarbohydrates: 42gProtein: 14gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 82mgSodium: 389mgPotassium: 706mgFiber: 5gSugar: 6gVitamin A: 762IUVitamin C: 16mgCalcium: 105mgIron: 4mg

Tried this recipe?Leave a comment below, I can't wait to hear from you!