Vegetarian Mushroom Meatballs

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

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 476 Calories

Ingredients

• 2 eggs
• 1 cup quick-cooking oats
• 4 cloves garlic, minced
• 1 cup bread crumbs
• 1 medium onion, chopped
• 1 tablespoon olive oil, or as needed
• 1 teaspoon chopped fresh parsley, or to taste
• 3 tablespoons vegetable broth
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 0.5 cup chopped fresh parsley
• 0.33333334326744 cup grated Parmesan cheese
• 2 (10 ounce) packages mushrooms, finely chopped
• 1 (24 ounce) jar marinara sauce (such as Ragu®)

Recipe Instructions

Step 1

Bake in the preheated oven until browned, about 15 minutes.

Step 2

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.

Step 3

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.

Step 4

Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet lightly.

Step 5

Form small balls from the mixture using a tablespoon as a measure. Place on the prepared baking sheet.

Step 6

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.