Mushroom Meatballs
Transform your dinner table with these irresistible Mushroom Meatballs, a savory and satisfying vegetarian twist on a classic favorite. Made with earthy cremini mushrooms, aromatic garlic, and finely grated Parmesan cheese, these meatballs are bursting with umami flavor in every bite. A touch of soy sauce and dried oregano enhances their depth, while fresh parsley adds a vibrant finish. Perfectly versatile, they can be baked to keep them light or pan-fried for a crispy exterior, making them ideal for serving with marinara sauce over pasta, tucked into a sandwich, or as an appetizer at your next gathering. With just 20 minutes of prep time, this recipe is a quick, hearty, and flavorful addition to any meal rotation.
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Recipe Information
Ingredients
- 350 grams cremini mushrooms
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 cup breadcrumbs
- 1 cup parmesan cheese, grated
- 1 large egg
- 2 tablespoons parsley, chopped
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying, optional)
Instructions
Clean and finely chop the mushrooms or pulse them in a food processor until they are finely minced.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the mushrooms and cook for about 6-8 minutes, stirring occasionally, until they've released their moisture and the skillet is mostly dry.
Finely mince the onion and garlic. Add them to the skillet with the cooked mushrooms, and sauté for another 2-3 minutes until softened. Remove from heat and let the mixture cool slightly.
In a mixing bowl, combine the mushroom mixture, breadcrumbs, grated parmesan cheese, egg, chopped parsley, soy sauce, dried oregano, salt, and black pepper. Mix thoroughly until it comes together into a cohesive mixture.
Preheat your oven to 375°F (190°C) if baking, or heat 2 tablespoons of vegetable oil in a skillet if you prefer frying the meatballs.
Using clean hands or a small scoop, form the mixture into meatballs about 1 to 1.5 inches in diameter. You should get about 16-20 meatballs.
If frying, carefully place the meatballs in the hot oil and cook for 2-3 minutes on each side until golden brown. If baking, arrange the meatballs on a parchment-lined baking sheet and bake for 20-25 minutes, turning halfway through, until they're golden and firm.
Serve warm with your favorite marinara sauce over pasta, in a sandwich, or as a standalone appetizer.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4947 mg | 215% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 19.5 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1111 mg | 85% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
