Dinner · From Adam's kitchen

Mushroom Meatballs

Name: Mushroom Meatballs
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Yield: 20-30 meatballs (about 1 oz each)
Ingredients: 4 tbsp olive oil; 4 cloves garlic, minced; 2 yellow onions, finely chopped; 32 oz cremini mushrooms, finely chopped; 32 oz baby portabella mushrooms, finely chopped; 1 tsp thyme; 1 tsp oregano; 1 tsp umami seasoning (Trader Joe's; optional); Salt and pepper (start with 1 tsp salt, ½ tsp pepper); 3 eggs, whisked; ¾ cup parmesan, grated; 1½ cups breadcrumbs; ½ cup quick oats; ½ cup vegetable broth, only if needed

Meatless meatballs with a surprisingly “meaty” texture, made from finely chopped mushrooms, parmesan, oats, and breadcrumbs. Letting the mixture rest before rolling is the key.

Vegetarian
Freezer-friendly

Makes: 20-30 meatballs (about 1 oz each)
Skill: Intermediate
Prep: 10 min
Cook: 40 min
Total: 60 min

Browned mushroom meatballs over green noodles in a dark bowl

Overhead view of mushroom meatballs and green noodles in a bowl

Method

Heads up
That is a lot of mushrooms. Chop them in batches.
Chop (10 min)
Finely chop the mushrooms and onions and mince the garlic. If using a food processor, pulse in short bursts.
Ready whenThe mushroom pieces are about the size of peas. Do not let them turn into paste.
Cook the vegetables (12 min)
Heat the oil in a large sauté pan over medium heat. Cook the garlic 1-2 minutes until fragrant, add the onions and cook 5 minutes, then add the mushrooms and cook 6 minutes more.
Season and cook down (8 min)
Stir in the thyme, oregano, umami seasoning, salt, and pepper, and cook 8 minutes more.
Ready whenThe mushrooms have shrunk a lot and most of the liquid in the pan has cooked off.
WhyLeftover mushroom liquid makes the balls mushy. Cook it off.
Bind (3 min)
Move the mixture to a large bowl and let it cool a few minutes. Add the eggs, parmesan, breadcrumbs, and oats and mix until even.
Ready whenIt holds together like dough when you squeeze it. If it is too sticky, add broth 2 tbsp at a time. (Yes, that adds moisture, but it helps the breadcrumbs and oats hydrate.)
Rest (15 min)
Cover and let it rest 15 minutes. Heat the oven to 400°F.
WhyResting lets the oats and breadcrumbs soak up moisture, giving a firmer, “meatier” bite.
Roll and bake (20 min)
Roll into golf ball-size balls (about 1 oz each) and place them on the greased baking sheet. Bake 20 minutes, flipping halfway.
Ready whenThey are browned on the outside and firm to the touch.

Make it cheffy

Brown the mushrooms properly

How

Get the pan hot, spread the mushrooms in a thin layer, and do not stir for 2-3 minutes at a time. Salt them only after they have browned.

Why

Salt pulls water out of mushrooms. If you add it early, they steam and stay gray. Browned mushrooms taste deeper and meatier.

Swaps

Breadcrumbs → gluten-free breadcrumbs.
Parmesan → pecorino.
Balls falling apart? Add 2-3 tbsp more breadcrumbs and chill the mixture 15 minutes more.

Make ahead & storage

Make ahead

Freeze baked balls on a sheet, then bag them.

Storage

Keep in the fridge or freezer. Reheat by simmering in sauce for 10 minutes, or bake at 375°F for 10-15 minutes.

Macros per serving

Estimate

Calories: about 90
Protein: about 5 g
Carbs: about 10 g
Fat: about 4 g

Per meatball, based on about 25 meatballs from 4 lb of mushrooms. Vegetable broth and sauce not included.

Back to the recipe box

Mushroom Meatballs

Method

Heads up

Chop (10 min)

Cook the vegetables (12 min)

Season and cook down (8 min)

Bind (3 min)

Rest (15 min)

Roll and bake (20 min)