Best 9 Vegetarian Mushroom Meatballs Recipes

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Are you looking for a mouthwatering and protein-packed vegetarian dish that will tantalize your taste buds? Look no further than vegetarian mushroom meatballs! These delectable balls of goodness are made with a blend of nutrient-rich mushrooms, aromatic herbs, and savory spices, all held together with a binding agent. Whether you're a committed vegetarian, seeking to reduce your meat consumption, or simply looking for a delightful culinary adventure, this article will guide you through the process of creating the perfect vegetarian mushroom meatballs.

Here are our top 9 tried and tested recipes!

MUSHROOM "MEAT"BALLS RECIPE BY TASTY



Mushroom

Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

cooking oil, or water
24 oz white mushroom, finely chopped
1 medium onion, diced
3 cloves garlic, minced
1 cup whole wheat breadcrumbs
½ cup quick-cook oats
¼ cup fresh parsley, chopped
2 tablespoons grated parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cayenne, optional
2 eggs

Steps:

  • In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
  • Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
  • To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
  • Add eggs and mix well.
  • Cover and refrigerate for at least 2 hours, or overnight.
  • Preheat oven to 375°F (190°C).
  • When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
  • Bake for 20 minutes, or until golden, flipping halfway.
  • Enjoy!

Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams

VEGETARIAN MUSHROOM MEATBALLS



VEGETARIAN MUSHROOM MEATBALLS image

These soft and moist Mushroom Meatballs are simple to prepare and make a perfect vegetarian dinner!

Provided by Tania Sheff

Categories     Main Course

Time 3h

Number Of Ingredients 15

3 tbsp olive oil
1 medium onion (chopped)
20 oz mushrooms, finely chopped
1 cup quick cook oats
1 cup breadcrumbs
1/2 cup chopped parsley
4 garlic cloves (minced)
2 eggs
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 24oz jar Marinara sauce
parsley to garnish
1/3 cup grated Parmesan cheese (optional)

Steps:

  • In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You'll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.
  • Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.
  • When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of vegetable oil until they turn brown or bake them in a preheated oven at 400F for 15 minutes.
  • Add marinara sauce to the medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.
  • Garnish with grated Parmesan or fresh parsley.

Nutrition Facts : Calories 355 kcal, Carbohydrate 42 g, Protein 14 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 81 mg, Sodium 389 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

VEGETARIAN MUSHROOM MEATBALLS



Vegetarian Mushroom Meatballs image

Vegetarian mushroom meatballs - these moist, herby, delicious meatless 'meatballs' taste amazing with tomato sauce and pasta and are the perfect healthy comfort food.

Provided by Domestic Gothess

Categories     Main Course

Time 1h20m

Number Of Ingredients 29

650 g (23oz) mushrooms (finely chopped)
1 large onion (peeled and finely diced)
1 Tbs olive oil
1 Tbsp butter (or vegan spread or more olive oil)
4 garlic cloves (peeled and crushed)
1 Tbsp finely chopped fresh rosemary (leaves only)
1 Tbsp finely chopped fresh thyme (leaves only)
100 g (1 cup) fine/quick cook porridge oats
100 g (scant 1 cup) breadcrumbs
1 tsp dried oregano
1 tsp salt
30 g (1oz) grated parmesan (make sure you use a vegetarian version) (or 4 Tbsp nutritional yeast flakes for vegan option) ((optional))
2 large eggs (or 2 flax eggs - 2 Tbsp ground flaxseed mixed with 6 Tbsp water and left for 10 minutes to gel)
1 Tbsp soy sauce
freshly ground black pepper
2 Tbsp olive oil
2 onions (peeled and finely diced)
2 carrots (peeled and finely diced)
2 celery sticks (finely chopped)
3 cloves garlic (peeled and crushed)
small bunch fresh basil
2 Tbsp tomato puree
120 ml (1/2 cup) red wine
2 x 400 g tins chopped tomatoes
250 ml (1 cup) water
2 bay leaves
1 tsp sugar
salt and pepper
cooked spaghetti to serve

Steps:

  • Fry the onion in the olive oil and butter in a large pan over a low heat until softened. Add the mushrooms, turn up the heat to medium and cook, stirring regularly, until all of the excess moisture has evaporated and the mushrooms have browned a little.
  • Add the garlic, rosemary and thyme and cook for another minute then transfer the mixture to a food processor. Blend until it is very finely chopped then add the oats and blend again.
  • Stir in the breadcrumbs, oregano, salt, parmesan/nutritional yeast, eggs/flax eggs, soy sauce and plenty of black pepper. Cover the bowl and place in the fridge for at least a couple of hours.
  • While the mushroom mixture is chilling make the tomato sauce. Heat the olive oil in a large pan over a low heat and fry the onion, carrot and celery for about 10 minutes until very soft. Finely chop the basil stalks, setting the leaves aside, and add them to the pan. Add the garlic and tomato puree and cook for another minute.
  • Add the red wine and allow it to bubble away until it has almost all evaporated then add the chopped tomatoes, water, bay leaves, sugar and some salt and pepper.
  • Bring up to a gentle simmer and allow to cook, stirring every now and again, for about 30 minutes. Add a splash of water if it gets too thick. Remove the bay leaves then either use a stick blender to blend the sauce until it is smooth as I did, or leave it chunky.
  • Form the mushroom mixture into balls about the size of a golf ball. Fry them gently in a little olive oil, turning them regularly, until they are browned. Alternatively you can bake them in the oven on a baking parchment lined baking sheet at 200C/400F/gas mark 6 for about 30 minutes, turning them halfway through.
  • Add the meatballs to the tomato sauce and simmer gently for 5-10 minutes then serve with pasta and grated cheese.

VEGETARIAN MEATBALLS



Vegetarian Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield about 24 golf-ball-size meatballs

Number Of Ingredients 22

2 cups green lentils
2 carrots, chopped (about 1 cup)
1 large onion, chopped (about 2 cups)
2 stalks celery, minced (about 1 cup)
1 clove garlic, minced
4 sprigs thyme, picked (about 1 tablespoon)
2 teaspoons salt
1/4 cup plus 2 tablespoons olive oil
3 tablespoons tomato paste
8 ounces button mushrooms, sliced (about 3 cups)
1/2 bunch parsley, chopped (about 1/2 cup)
1/2 cup breadcrumbs
3 eggs
1/2 cup grated Parmesan
1/4 cup chopped walnuts
Basil-Spinach Pesto, for serving, recipe follows
1/8 cup walnuts
4 cups baby spinach leaves
2 cups basil leaves
1 teaspoon salt
1/2 cup olive oil
1/8 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
  • Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
  • When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
  • In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
  • Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
  • Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
  • Preheat the oven to 350 degrees F.
  • Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
  • Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
  • Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
  • Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
  • Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.

CHEF JOHN'S MEATLESS MEATBALLS



Chef John's Meatless Meatballs image

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!

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 5h30m

Yield 4

Number Of Ingredients 18

1 tablespoon olive oil
1 pound fresh white mushrooms, finely chopped
1 pinch salt
1 tablespoon butter
½ cup finely chopped onion
4 cloves garlic, minced
½ cup quick-cooking oats
1 ounce very finely shredded Parmigiano-Reggiano cheese
½ cup bread crumbs
¼ cup chopped flat-leaf (Italian) parsley, packed
2 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

Steps:

  • 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.
  • 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.
  • 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.
  • Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  • 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.
  • Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
  • 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.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.1 g, Cholesterol 110.4 mg, Fat 17.9 g, Fiber 8.4 g, Protein 16.9 g, SaturatedFat 6.2 g, Sodium 1695.2 mg, Sugar 20.5 g

VEGETARIAN MUSHROOM MEATBALLS



Vegetarian Mushroom Meatballs image

These soft and moist mushroom meatballs are simple to prepare and make a perfect vegetarian dinner!

Provided by Anonymous

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 3h5m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil, or as needed
1 medium onion, chopped
2 (10 ounce) packages mushrooms, finely chopped
4 cloves garlic, minced
1 cup quick-cooking oats
1 cup bread crumbs
½ cup chopped fresh parsley
2 eggs
3 tablespoons vegetable broth
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (24 ounce) jar marinara sauce (such as Ragu®)
⅓ cup grated Parmesan cheese
1 teaspoon chopped fresh parsley, or to taste

Steps:

  • Heat oil in a large skillet over medium-low heat. Saute onion in the hot oil, about 7 minutes. Add mushrooms, increase heat to medium-high, and cook and stir until water evaporates and they brown nicely, 10 to 15 minutes. Stir in garlic and transfer mixture into a mixing bowl; let cool.
  • Stir oats, bread crumbs, 1/2 cup parsley, eggs, broth, oregano, thyme, salt, and pepper into the mixture to combine. Cover with plastic wrap. Refrigerate for flavors and texture to develop, at least 2 hours, to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet lightly.
  • Form small balls from the mixture using a tablespoon as a measure. Place on the prepared baking sheet.
  • Bake in the preheated oven until browned, about 15 minutes.
  • Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat. Remove meatballs from the oven and transfer to the sauce; cook over low heat for 15 minutes more. Garnish with Parmesan cheese and/or 1 teaspoon parsley.

Nutrition Facts : Calories 475.8 calories, Carbohydrate 65.9 g, Cholesterol 102.2 mg, Fat 15.7 g, Fiber 10 g, Protein 20.1 g, SaturatedFat 4.2 g, Sodium 1204.7 mg, Sugar 20.7 g

VEGETARIAN MEATBALLS



Vegetarian Meatballs image

Seasoned with Parmesan, ricotta, fennel seeds and oregano, these meat-free Italian meatballs capture all the flavors of the classic. Cremini mushrooms and chickpeas mimic the texture of ground beef, bulgur helps bind the mixture together, and ricotta keeps it tender. The balls are rolled in a light coating of bread crumbs and Parmesan that crisps as it bakes, but if you prefer a saucy meatball, skip the coating and simply bake until firm, then simmer in marinara. Any extra coating mixture can be toasted in the oven and sprinkled over roasted veggies or creamy pastas. Leftover meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Provided by Kay Chun

Categories     dinner, snack, finger foods, meatballs, vegetables, appetizer, main course, side dish

Time 50m

Yield 24 meatballs

Number Of Ingredients 14

2 tablespoons bulgur wheat
1/4 cup extra-virgin olive oil
1/2 cup plus 1/3 cup seasoned Italian bread crumbs
1/2 cup grated Parmesan cheese (about 2 ounces)
2 garlic cloves, peeled
4 medium cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed and drained (about 1 1/2 cups)
1 large egg
1/4 cup ricotta (about 2 ounces)
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup marinara sauce, warmed, for dipping

Steps:

  • Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, about 15 minutes. Drain, pressing to remove excess water, then let cool.
  • Prepare the coating: In a shallow bowl, combine the oil, 1/2 cup bread crumbs and 1/4 cup Parmesan; mix until well blended and crumbly. Set aside.
  • Prepare the meatballs: In a food processor, pulse garlic until finely chopped. Add mushrooms, and pulse until chopped, with pea-size pieces remaining (do not purée). Transfer to a large bowl. Add the chickpeas to the food processor, pulse, then add them to the mushrooms. Add the remaining 1/3 cup breadcrumbs and 1/4 cup Parmesan, plus the bulgur, egg, ricotta, fennel seeds, oregano, salt, pepper and 1 tablespoon water; mix until well blended.
  • Form the meatball mixture into 1 1/2-inch meatballs (you should have about 24). Roll meatballs in the coating, pressing gently to adhere, then arrange on a greased baking sheet. Bake, turning halfway through, until golden, 18 to 20 minutes. Serve with marinara sauce, for dipping.

VEGETARIAN SWEDISH MEATBALLS



Vegetarian Swedish Meatballs image

Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes - or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Provided by Kay Chun

Categories     dinner, finger foods, meatballs, vegetables, appetizer, main course, side dish

Time 50m

Yield 2 dozen meatballs

Number Of Ingredients 19

2 tablespoons bulgur wheat
4 cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed (about 1 1/2 cups)
1/3 cup plain bread crumbs
1/4 cup sour cream
1 large egg
1 1/2 teaspoons kosher salt
3/4 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon freshly ground nutmeg
Canola oil, for greasing
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups mushroom stock (or vegetable stock)
1 tablespoon sour cream
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.
  • Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.
  • Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.

VEGAN MEATBALLS



Vegan meatballs image

Try a vegan version of meatballs, made with mushrooms, oats and black beans and topped with a delicious tomato sauce. Serve with spaghetti or polenta

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 17

30g dried porcini mushrooms
3 tbsp olive oil
1 onion , very finely chopped
2 garlic cloves , crushed
1 tsp sweet smoked paprika
1 x 400g can black beans , drained and rinsed
50g rolled oats
2 tbsp brown rice miso
50g fresh breadcrumbs
spaghetti or soft polenta, to serve
2 tbsp olive oil
1 onion , very finely chopped
1 large garlic clove , crushed
Small pinch of chilli flakes
2 x 400g cans chopped tomatoes
1 tbsp soft brown sugar
½ small bunch of basil , finely chopped

Steps:

  • Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
  • Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
  • Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
  • Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
  • Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
  • Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.

Nutrition Facts : Calories 400 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.43 milligram of sodium

Tips:

  • Use a variety of mushrooms. This will give your meatballs a more complex flavor and texture. Some good options include cremini, shiitake, and oyster mushrooms.
  • Don't overwork the mixture. Overworking the mixture will make the meatballs tough. Just mix until the ingredients are evenly combined.
  • Let the meatballs rest before cooking. This will help them hold their shape better. Cover the meatballs and refrigerate them for at least 30 minutes before cooking.
  • Cook the meatballs over medium heat. This will help them cook evenly without burning.
  • Serve the meatballs with your favorite sauce. Some good options include tomato sauce, marinara sauce, or a mushroom cream sauce.

Conclusion:

These vegetarian mushroom meatballs are a delicious and healthy alternative to traditional meatballs. They're made with a variety of mushrooms, oats, and seasonings, and they're baked until they're golden brown. Serve them with your favorite sauce and enjoy!

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