Meatless Meatballs (veg)

Recipe adapted from:


  • 1 lb (450g) fresh white mushrooms, very finely chopped
  • 1 pinch salt
  • 1 Tbsp butter
  • 1/2 cup finely chopped onion
  • 4 cloves garlic, minced
  • 1/2 cup quick-cooking oats
  • 2 Tbsp very finely shredded/grated Parmigiano-Reggiano cheese
  • 1/2 cup bread crumbs
  • 1/4 cup parsley, chopped finely
  • 2 eggs
  • 1 tsp salt
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch dried oregano


  1. Heat butter in a skillet over medium-high heat. Add mushrooms, sprinkle with salt, and cook and stir until liquid has evaporated and golden brown.
  2. Stir onion into mushrooms and cook, stirring often, until onion is translucent.
  3. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
  4. Mix oats into mushroom mixture until thoroughly combined. Gently stir  Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 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.
  5. Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
  6. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  7. Form mixture into small meatballs and arrange them on prepared baking sheet.
  8. Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
  9. Serve with pasta sauce or simmer in pasta sauce until heated through topped with more cheese.

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