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These soft and moist mushroom meatballs are simple to prepare and make a perfect vegetarian dinner!

Anonymous

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
2 hrs
total:
3 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can alternatively fry the meatballs on the stovetop in a small amount of vegetable oil until they are browned.

Nutrition Facts

476 calories; protein 20.1g; carbohydrates 65.9g; fat 15.7g; cholesterol 102.2mg; sodium 1204.7mg. Full Nutrition
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