Vegetarian Mushroom Meatballs recipe
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Ingredients
- 1 tablespoon olive oil, or as needed 1 medium onion, chopped 2 (10 ounce) packages mushrooms, finely chopped 4 cloves garlic, minced 1 cup quick-cooking oats 1 cup bread crumbs ½ cup chopped fresh parsley 2 eggs 3 tablespoons vegetable broth ½ teaspoon dried oregano ½ teaspoon dried thyme ¼ teaspoon salt ¼ teaspoon ground black pepper 1 (24 ounce) jar marinara sauce (such as Ragu®) ⅓ cup grated Parmesan cheese 1 teaspoon chopped fresh parsley, or to taste
Nutrition Info
- 475.8 caloriescarbohydrate: 65.9 gcholesterol: 102.2 mgfat: 15.7 gfiber: 10 gprotein: 20.1 gsaturatedFat: 4.2 gservingSize: -sodium: 1204.7 mgsugar: 20.7 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Mushroom Meatballs
Directions
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Heat oil in a large skillet over medium-low heat. Saute onion in the hot oil, about 7 minutes. Add mushrooms, increase heat to medium-high, and cook and stir until water evaporates and they brown nicely, 10 to 15 minutes. Stir in garlic and transfer mixture into a mixing bowl, let cool.
Stir oats, bread crumbs, 1/2 cup parsley, eggs, broth, oregano, thyme, salt, and pepper into the mixture to combine. Cover with plastic wrap. Refrigerate for flavors and texture to develop, at least 2 hours, to overnight.
Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet lightly.
Form small balls from the mixture using a tablespoon as a measure. Place on the prepared baking sheet.
Bake in the preheated oven until browned, about 15 minutes.
Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat. Remove meatballs from the oven and transfer to the sauce, cook over low heat for 15 minutes more. Garnish with Parmesan cheese and/or 1 teaspoon parsley.