MEATLESS MEATBALLS RECIPES

CHEF JOHN'S MEATLESS MEATBALLS | ALLRECIPES

Chef John's Meatless Meatballs | Allrecipes 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 European Italian

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 16 small meatballs

Number Of Ingredients 18

Ingredients

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, CarbohydrateContent 50.1 g, CholesterolContent 110.4 mg, FatContent 17.9 g, FiberContent 8.4 g, ProteinContent 16.9 g, SaturatedFatContent 6.2 g, SodiumContent 1695.2 mg, SugarContent 20.5 g

MEATLESS MEATBALLS RECIPE | ALLRECIPES

Meatless Meatballs Recipe | Allrecipes image

Carnivores love these meat-free balls. Serve as an appetizer, on a sandwich, with a meal, or over noodles. I like the mushroom gravy and egg noodles for a yummy Stroganoff.

Provided by Angi Scott

Categories Everyday Cooking Vegetarian

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 100 small meatballs

Number Of Ingredients 9

Ingredients

4 cups shredded mozzarella cheese
8 eggs
2 cups cracker crumbs
1?½ cups finely ground pecans
1 (1 ounce) package dry onion soup mix
2 teaspoons celery salt
vegetable oil for frying
1 (10.75 ounce) can condensed cream of mushroom soup
22 fluid ounces milk

Steps:

Combine mozzarella cheese, eggs, cracker crumbs, pecans, onion soup mix, and celery salt in a large bowl. Form mixture into small meatballs.
Heat oil in a deep-fryer or large saucepan. Cook meatballs in batches until browned and crispy, about 5 minutes. Drain on a baking sheet lined paper towels.
Transfer meatballs to a large slow cooker. Cover with cream of mushroom soup. Use the empty can to measure and pour in milk. Cook on Low until flavors combine and soup mixture thickens, 30 minutes to 2 hours.

Nutrition Facts : Calories 246 calories, CarbohydrateContent 14.4 g, CholesterolContent 91.5 mg, FatContent 16.3 g, FiberContent 1 g, ProteinContent 11.1 g, SaturatedFatContent 4.5 g, SodiumContent 555.3 mg, SugarContent 2.6 g

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