Recipe by Chef John
"I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!"
Watch video tips and tricks
fresh white mushrooms, finely chopped
finely chopped onion
very finely shredded Parmigiano-Reggiano cheese
chopped flat-leaf (Italian) parsley, packed
freshly ground black pepper to taste
cayenne pepper, or to taste
very finely shredded Parmigiano-Reggiano cheese, or to taste
chopped flat-leaf (Italian) parsley, or to taste
I've made these meatballs a couple of times. They are delicious with spaghetti and make a dynamite meatball sub! I used Quaker Old Fashioned Oats since that's the kind I had, and I used Panko bread crumbs. The video instructions say to cool the mushroom mixture after adding the oats. The written instructions above omits that step. I followed the video instructions and let the mixture cool to room temperature before adding the cheese and remaining ingredients.
Parmigiano-Reggiano isn't vegetarian.
If I could rate this on taste alone it would get a 5! These are great and the texture is amazing. I also like the colour mix in it.
However these didn't hold together very well for me and I needed to cook them for an extra 5-6 mins in the oven to ensure that they didn't fall apart when I was cooking them in the pasta sauce. Chop everything very finely and add extra breadcrumbs if neeeded.
Yummy! I have tried store-bought phony meatballs & have never found one I liked. These are really good. They were time consuming to make, but I made a double batch, so that did take more time. I urge you to watch the video before attempting this recipe because Chef John is not only cool & has an awesome voice, he also has great tips for making the best meatballs. I chopped my mushrooms, as he said, to about the size of a kernel of corn, but wish I would have made them a tad smaller. I sautéed my onions separately only because I was feeding anti-onion eaters. I also used half eggs & half egg substitute made out of flax meal and water. This recipe is a keeper!
I am a vegan and you could have done this a little better by taking out the dairy.
I made these for my dad for Father's Day. I used the food processor to get the mushrooms and onions nice and small; glad I did. It was amazing how much this recipe actually looks like meat. I used a small ice cream scoop just like I do for meatbalIs. I only refriderated a couple of hours and i am curious how much better they would be refrigerated overnight. I must confess dad did not get the full serving of meatless-meatballs because It was so good before I even put it in the refrigerator (had to sample) and then amazing after it was cooked ( had to sample). I will make this again and turn my vegetarian friends onto it. Thanks once again Chef John.
I love mushrooms. My husband and son do not share this view with me. While I was making the recipe my son came up and said "I am NOT going to like that!" He ended up eating most of the meatballs. My husband loved the recipe and is now making them again tonight (4 days later). Great recipe, thanks for helping to turn my family into mushroom believers!
I made this recipe for the first time the other day and it turned out excellent. I've been following a low GI diet plan, so this recipe was perfect for dinner. I did only use one egg and they held together just fine. I loved them. I plan on making them again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Meatless Meatballs
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 421
** Calories from Fat: 161
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