Chef John's Meatless Meatballs Recipe - Allrecipes.com
Chef John's Meatless Meatballs Recipe
7 Photos
How to Make Meatless Meatballs
You really can make satisfying meatballs without the meat. See how it’s done! See more
  • READY IN 5+ hrs

Chef John's Meatless Meatballs

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 16 small meatballs Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    5 hrs 30 mins

Directions

  1. Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
  2. Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
  3. Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
  4. Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
  5. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  6. Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
  7. Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
  8. Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
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Footnotes

  • Cook's Note:
  • It looks like a ton of Parmesan cheese in the video, but it was only 1 ounce. Because I used a Microplane® to grate it, it created a huge-looking pile of cheese. It would be about 1/2 cup if you measure it, but use weight for this ingredient.
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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2013

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.

 
Most Helpful Critical Review
Nov 17, 2014

It is quite tasty but I have to get used to the texture. It was a little different...

 
Sep 18, 2013

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.

 
Jul 29, 2013

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!

 
Jun 16, 2013

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.

 
May 13, 2014

I am a vegan and you could have done this a little better by taking out the dairy.

 
Jul 19, 2013

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.

 
Sep 19, 2013

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!

 

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Nutrition

  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 1753 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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