Chef John's Meatless Meatballs

14 Reviews 6 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    5 h 30 m
Chef John
Recipe by  Chef John

“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!”

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Ingredients

Adjust Servings

Original recipe yields 16 small meatballs

Directions

  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.

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Reviews (14)

Rate This Recipe
Spyce
13

Spyce

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 bread crumbs. The video instructions say to cool the mushroom mixture after adding the oats. The written instructions above omits that step. I followed the video instructions and let the mixture cool to room temperature before adding the cheese and remaining ingredients.

Kitchen Witch
5

Kitchen Witch

I made this recipe for the first time the other day and it turned out excellent. I've been following a low GI diet plan, so this recipe was perfect for dinner. I did only use one egg and they held together just fine. I loved them. I plan on making them again and again.

Nonarina
3

Nonarina

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 needed to cook them for an extra 5-6 mins in the oven to ensure that they didn't fall apart when I was cooking them in the pasta sauce. Chop everything very finely and add extra breadcrumbs if neeeded.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 421 cal
  • 21%
  • Fat
  • 17.9 g
  • 28%
  • Carbs
  • 50.1 g
  • 16%
  • Protein
  • 16.9 g
  • 34%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 1753 mg
  • 70%

Based on a 2,000 calorie diet

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