Chef John's Vegetarian Meatballs
Ingredients List
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1 tablespoon olive oil
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1 pound fresh white mushrooms, finely chopped
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1 pinch salt
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1 tablespoon butter
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½ cup finely chopped onion
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4 cloves garlic, minced
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½ cup quick-cooking oats
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1 ounce very finely shredded Parmigiano-Reggiano cheese
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½ cup bread crumbs
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¼ cup chopped flat-leaf (Italian) parsley, packed
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2 large eggs, divided
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1 teaspoon salt
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freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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1 pinch dried oregano
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3 cups pasta sauce
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1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste
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1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
Instructions
Prepare all ingredients before you begin.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Heat olive oil in a skillet over medium-high heat. Add mushrooms to the pan, season with salt, and cook, stirring frequently, until the mushrooms release their moisture and it evaporates. Stir in butter, reduce heat to medium, and continue cooking until mushrooms are golden brown, about 5 minutes.
Stir in the onion and cook, stirring frequently, until the onion becomes translucent, about 5 minutes. Remove the skillet from the heat and mix in the garlic, cooking until fragrant, about 1 minute. Transfer the mixture to a mixing bowl.
Dotdash Meredith Food Studios
Stir the oats into the mushroom mixture until well combined. Gently fold in 1 ounce of grated Parmigiano-Reggiano cheese. Add bread crumbs, 1/4 cup of parsley, and 1 egg; season with salt, black pepper, cayenne, and oregano. Mix with a fork until the mixture becomes crumbly. Stir in the remaining egg. The mixture should hold together when pressed.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours. For optimal flavor and texture, refrigerate overnight.
Preheat the oven to 450°F (230°C). Line a baking sheet with a silicone mat or parchment paper.
Shape the mixture into small meatballs using a 2-tablespoon scoop. If desired, roll the meatballs between your hands to smooth them out, then place them on the prepared baking sheet.
Dotdash Meredith Food Studios
Bake in the preheated oven until the meatballs turn a light golden brown, about 12 to 15 minutes.
Bring the pasta sauce to a boil in a large saucepan, then reduce the heat to low. Gently add the meatballs to the sauce, stirring to coat. Let the meatballs simmer in the sauce until fully cooked, about 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon of Parmigiano-Reggiano cheese and 1 tablespoon of parsley.
Dotdash Meredith Food Studios
DOTDASH MEREDITH FOOD STUDIOS
Chef's Tip
It may look like there's a lot of Parmesan cheese in the video, but it’s only 1 ounce. Using a Microplane to grate it creates a large pile, but it would be about 1/2 cup if measured. For accuracy, it's best to use weight for this ingredient.
Nutritional Information (per serving)
| 421 | Calories |
| 18g | Fat |
| 50g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 421 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 6g | 31% |
| Cholesterol 110mg | 37% |
| Sodium 1695mg | 74% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 8g | 30% |
| Total Sugars 21g | |
| Protein 17g | 34% |
| Vitamin C 15mg | 17% |
| Calcium 215mg | 17% |
| Iron 4mg | 23% |
| Potassium 1135mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5