Best Vegetarian Mushroom Meatballs Recipes

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

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

VEGETARIAN MUSHROOM MEATBALLS WITH HONEY-GINGER GLAZE

Vegetarian Mushroom Meatballs With Honey-Ginger Glaze image

These tender, aromatic meatballs are packed with almost a pound of vegetables and a healthy dose of fresh ginger. Rice noodles are the secret to these tender meatballs, keeping them moist while they bake. The shiitake mushrooms provide rich, meaty umami flavor, while the baby bok choy keeps the meatballs delicate and light. These meatballs make a great snack for entertaining, or can form the foundation of dinner when served over brown rice with more steamed bok choy on the side. Leftover meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Provided by Kay Chun

Categories dinner, finger foods, meatballs, vegetables, appetizer, main course

Time 45m

Yield 2 dozen meatballs

Number Of Ingredients 13

Ingredients

7 tablespoons low-sodium soy sauce
3 tablespoons honey
1 (2-inch) piece fresh ginger, peeled and grated (about 4 teaspoons)
1 teaspoon black pepper
1/2 ounce dried rice vermicelli noodles, crumbled into small pieces (about 1/4 cup)
Boiling water, as needed
2 garlic cloves, peeled
6 ounces fresh shiitake mushrooms, stemmed and quartered (about 1 1/2 cups)
6 ounces baby bok choy, trimmed and chopped into 1-inch pieces (about 2 packed cups)
2 ounces panko bread crumbs (about 3/4 cup)
1 large egg
1 teaspoon kosher salt
Canola oil, for greasing

Steps:

In a small saucepan, combine 6 tablespoons soy sauce with the honey; warm over medium-low heat. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes (you should have about 1/3 cup). Stir in 2 teaspoons ginger and 1/2 teaspoon pepper.
Meanwhile, heat the oven to 375 degrees. Place crumbled vermicelli noodles in a small heatproof bowl and cover with boiling water by 1 inch. Cover and let stand until tender, about 3 minutes. Drain noodles, pressing to remove excess liquid. Cool and coarsely chop.
In a food processor, pulse garlic until finely chopped. Add mushrooms and pulse just until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with bok choy, pulsing it then adding it to the large bowl. Add panko, egg, salt, cooled noodles and remaining 1 tablespoon soy sauce, 2 teaspoons ginger and 1/2 teaspoon pepper to the large bowl; mix until well blended. Form into 1 1/4-inch balls (about 2 teaspoons each; you should have about 24).
Arrange meatballs on a greased baking sheet. Brush meatballs with half of the glaze and bake for 10 minutes. Brush meatballs with the remaining glaze, rotate baking sheet before returning to the oven, and bake until golden, 8 to 10 minutes longer. Transfer to serving plate and serve warm.