Chef John's Meatless Meatballs Recipe

Ingredients

• 1 tablespoon olive oil
• 1 pound fresh white mushrooms, finely chopped
• 1 pinch salt
• 1 tablespoon butter
• cup finely chopped onion
• 4 cloves garlic, minced
• cup quick-cooking oats
• 1 ounce very finely shredded Parmigiano-Reggiano cheese
• cup bread crumbs
• cup chopped flat-leaf (Italian) parsley, packed
• 2 large eggs, divided
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch dried oregano
• 3 cups pasta sauce
• 1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste
• 1 tablespoon chopped flat-leaf (Italian) parsley, or to taste

Directions

Step 1: Begin by gathering and prepping all your ingredients to ensure the cooking process goes smoothly.

Step 2: Heat the olive oil in a skillet over medium-high heat. Add the finely chopped mushrooms, sprinkle with salt, and stir occasionally until the mushrooms release their liquid and it evaporates.

Step 3: Add the butter to the mushroom mixture and reduce the heat to medium. Continue cooking, stirring occasionally, until the mushrooms turn golden brown, about 5 minutes.

Step 4: Add the finely chopped onion to the skillet and cook, stirring frequently, until the onion turns translucent, about 5 minutes.

Step 5: Remove the skillet from the heat. Stir in the minced garlic and cook until fragrant, about 1 minute. Transfer this mushroom mixture to a large mixing bowl.

Step 6: Add the quick-cooking oats to the mushroom mixture and stir until well combined.

Step 7: Gently mix in the 1 ounce of Parmigiano-Reggiano cheese until evenly distributed.

Step 8: Add the bread crumbs, cup of parsley, and 1 egg. Season the mixture with salt, black pepper, cayenne pepper, and oregano. Stir everything together with a fork until the mixture becomes crumbly.

Step 9: Stir in the remaining egg to bind the mixture together. The mixture should hold its shape when pressed.

Step 10: Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours. For the best flavor and texture, refrigerate overnight.

Step 11: Preheat your oven to 450F (230C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 12: Form the chilled mixture into small meatballs, using about 2 tablespoons per meatball. Roll the meatballs lightly between your hands to smooth them out, if desired, and arrange them on the prepared baking sheet.

Step 13: Bake the meatballs in the preheated oven for 12 to 15 minutes, or until they are lightly golden brown.

Step 14: While the meatballs are baking, bring the pasta sauce to a boil in a large saucepan. Reduce the heat to low and gently add the baked meatballs to the sauce. Stir gently to coat them in the sauce.

Step 15: Let the meatballs simmer in the sauce for 45 minutes to 1 hour, or until they are fully cooked and have absorbed the flavors of the sauce.

Step 16: Transfer the meatballs to a serving bowl and garnish with 1 tablespoon of Parmigiano-Reggiano cheese and 1 tablespoon of chopped parsley.

Chef's Note

The large pile of Parmesan cheese you see in the video is actually just 1 ounce. Using a Microplane to grate it creates a fluffy, voluminous pile. For more accurate measurements, weigh the cheese instead of using volume.

Nutrition Facts (per serving)

• Calories: 421
• Total Fat: 18g (23% Daily Value)
• Saturated Fat: 6g (31% Daily Value)
• Cholesterol: 110mg (37% Daily Value)
• Sodium: 1695mg (74% Daily Value)
• Total Carbohydrate: 50g (18% Daily Value)
• Dietary Fiber: 8g (30% Daily Value)
• Total Sugars: 21g
• Protein: 17g (34% Daily Value)
• Vitamin C: 15mg (17% Daily Value)
• Calcium: 215mg (17% Daily Value)
• Iron: 4mg (23% Daily Value)
• Potassium: 1135mg (24% Daily Value)