VEGETARIAN MUSHROOM MEATBALLS

Vegetarian Mushroom Meatballs image

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

Provided by Anonymous

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 3h5m

Yield 4

Number Of Ingredients 16

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Ingredients

1 tablespoon olive oil, or as needed
1 medium onion, chopped
2 (10 ounce) packages mushrooms, finely chopped
4 cloves garlic, minced
1 cup quick-cooking oats
1 cup bread crumbs
½ cup chopped fresh parsley
2 eggs
3 tablespoons vegetable broth
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (24 ounce) jar marinara sauce (such as Ragu®)
⅓ cup grated Parmesan cheese
1 teaspoon chopped fresh parsley, or to taste

Steps:

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.
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.

Nutrition Facts : Calories 475.8 calories, Carbohydrate 65.9 g, Cholesterol 102.2 mg, Fat 15.7 g, Fiber 10 g, Protein 20.1 g, SaturatedFat 4.2 g, Sodium 1204.7 mg, Sugar 20.7 g