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Mushroom Meatballs

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Ingredients

Warning0 allergens identified

Mushroom Meatballs

1 lb cremini mushrooms

2 tablespoons olive oil

½ oniondiced

4 cloves garlicminced

1 tbsp dried oregano

2 teaspoons dried parsley

1 tsp dried thyme

1 ½ teaspoons kosher salt

½ tsp black pepper

½ tsp red pepper flakes

2 tablespoons nutritional yeast

1 cup walnuts

1 ½ cups old-fashioned oats

1 egg

Instructions

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Instructions

Preheat oven to 350 degrees F.

Blend walnuts and oats together in a food processor until they resemble breadcrumbs. Set aside in a large bowl.

Rough chop mushrooms and add to a food processor. Pulse until the mushrooms are broken down into ground pieces, but not turned into a paste. Set mushrooms aside.

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 to 2 minutes, until onions begin to soften. Add mushrooms and continue cooking for about 8 to 10 minutes, stirring occasionally.

Carefully add the cooked mixture back into the food processor and pulse a few times to combine the onion and mushrooms. Don’t over mix, as you still want visible pieces of the ingredients.

Add all of the spices and nutritional yeast into the walnut and oat mixture, then fold in the onion and mushrooms until combined. Taste and adjust seasoning, as needed. Whisk an egg and stir it into the mix.

Use a scoop to form golf ball-sized mushroom meatballs and place about 2 inches apart on a pan that has been prepared with non-stick spray. Bake for 20 to 24 minutes and serve with your favorite red sauce.

Bite Tutorial

Nutrition

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Tips & Tricks (5)

Pulse Your Mushrooms Finely 🍄
Finely pulse cremini mushrooms in a food processor until they release their moisture, then squeeze out excess liquid in a clean kitchen towel to prevent soggy meatballs and ensure proper binding.
Toast Your Walnuts First 🌰
Lightly toast walnuts in a dry skillet for 2-3 minutes before grinding to unlock their rich, deeper flavors and enhance the umami profile of your meatballs.
Chill the Mixture Thoroughly ❄️
Refrigerate your meatball mixture for at least 30 minutes before forming and cooking, which helps them hold their shape better and prevents them from falling apart during searing.
Don't Overmix the Batter 🥣
Mix ingredients gently and minimally—overworking develops gluten in the oats, resulting in dense, tough meatballs instead of tender, hearty ones with a pleasant texture.
Bloom Your Dried Herbs 🌿
Toast dried oregano, thyme, and parsley in warm olive oil for 1-2 minutes before adding other ingredients to intensify their flavors and create a more aromatic, authentic Italian taste.