Chef John's Meatless Meatballs

Serves: 4

Mohammad Wiegand

1 January 1970

Based on User reviews:

31

Spice

51

Sweetness

64

Sourness

35

mins

Prep time (avg)

5.9

Difficulty

Ingredients:

1 tbsp

Olive Oil

450 g

White Mushrooms (fresh, finely chopped)

1 tsp

Salt

1 tbsp

Butter

1 cup

Onion (finely chopped)

4 cloves

Garlic (minced)

1 cup

Oat (quick-cooking)

1 cup

Bread Crumb

1 tbsp

Italian Parsley (chopped flat-leaf, to taste)

2

Eggs (divided)

1

Ground Black Pepper (freshly to taste)

1 pinch

Cayenne Pepper (to taste)

1 pinch

Oregano (dried)

3 cups

Pasta Sauce

Directions:

1

Heat olive oil in a skillet over medium-high heat

2

Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated

3

Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes

4

Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes

5

Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute

6

Transfer mixture to a mixing bowl

7

Mix oats into mushroom mixture until thoroughly combined

8

Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture

9

Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano

10

Mix together with a fork until crumbly

11

Stir in remaining 1 egg

12

Mixture should hold together when pressed

13

Cover bowl with plastic wrap and refrigerate at least 4 hours

14

For best flavor and texture, refrigerate overnight

15

Preheat oven to 450 degrees F (230 degrees C)

16

Line a baking sheet with a silicone baking mat or parchment paper

17

Form mixture into small meatballs using a 2-tablespoon scoop

18

Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet

19

Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes

20

Bring pasta sauce to a boil in a large saucepan; reduce heat to low

21

Gently stir meatballs into sauce until coated

22

Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour

23

Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley