Chef John's Meatless Meatballs
Featured in Allrecipes Magazine

Chef John's Meatless Meatballs

64
Chef John 18677

"I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!"

Ingredients

5 h 30 m {{adjustedServings}} servings 421 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1656 mg
  • 66%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
  2. Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
  3. Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
  4. Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
  5. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  6. Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
  7. Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
  8. Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.

Footnotes

  • Cook's Note:
  • It looks like a ton of Parmesan cheese in the video, but it was only 1 ounce. Because I used a Microplane(R) to grate it, it created a huge-looking pile of cheese. It would be about 1/2 cup if you measure it, but use weight for this ingredient.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

64
  1. 85 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I've made these meatballs a couple of times. They are delicious with spaghetti and make a dynamite meatball sub! I used Quaker Old Fashioned Oats since that's the kind I had, and I used Panko br...

If I could rate this on taste alone it would get a 5! These are great and the texture is amazing. I also like the colour mix in it. However these didn't hold together very well for me and I ne...

Yummy! I have tried store-bought phony meatballs & have never found one I liked. These are really good. They were time consuming to make, but I made a double batch, so that did take more time. ...