Hearty Vegetarian Mushroom Meatballs: Your Guide to a Delicious & Healthy Meal
Vegetarian mushroom meatballs – these moist, herby, delicious meatless ‘meatballs’ taste amazing with tomato sauce and pasta and are the perfect healthy comfort food.
When the skies turn grey and the rain persistently drums against the windows, there’s nothing quite like a warm, comforting meal to lift your spirits. For many, that ultimate comfort food comes in the form of a generous plate of spaghetti with rich tomato sauce and savory meatballs. But what if you’re looking for a healthier, plant-based alternative that doesn’t compromise on flavor or satisfaction? Enter these incredible vegetarian mushroom meatballs. They are moist, packed with herbs, and so delicious that they’ll quickly become a staple in your comfort food repertoire.
This recipe provides a fantastic meatless version of the classic Italian-American dish, offering all the heartiness and flavor you crave without any meat. Whether you’re a long-time vegetarian, looking to reduce your meat consumption, or simply want to try something new, these mushroom meatballs are an absolute winner. They pair perfectly with a homemade tomato sauce and your favorite pasta, making for a meal that feels both indulgent and wholesome.
The Magic of Mushrooms: Why They Make Perfect Meatballs
Mushrooms are truly a versatile ingredient, and in this recipe, they shine as the star of our meatless meatballs. While they form the base, the beauty of these meatballs is that they don’t taste overwhelmingly “mushroomy.” Instead, they deliver a rich, savory, and wonderfully herby flavor profile that closely mimics traditional meatballs. The umami notes from the mushrooms, combined with aromatic herbs and spices, create a depth of flavor that even the most dedicated carnivores will appreciate.
Beyond their flavor, mushrooms offer a satisfying texture when finely chopped and cooked down. They provide that desirable chewiness and moisture that can be hard to achieve with other plant-based substitutes. Furthermore, mushrooms are incredibly nutritious, low in calories, and rich in vitamins and minerals, making these meatballs a healthy choice you can feel good about.
Crafting Your Vegetarian Meatballs: Tips for Success
These vegetarian mushroom meatballs are surprisingly easy to make, though they do require a bit of patience and preparation to ensure they hold their shape and develop the best flavor. The key to their success lies in properly cooking the mushrooms and then allowing the mixture to chill. This crucial step allows the ingredients to bind together more effectively, preventing the meatballs from falling apart during cooking.
After cooking the mushrooms and onions, you’ll blend them with oats, breadcrumbs, herbs, and binders. The mixture should then be refrigerated for at least a couple of hours, or even overnight if you have the time. This chilling period not only improves the binding but also allows the flavors to meld and deepen, resulting in a more cohesive and delicious meatball. When it comes to cooking, remember that these are a little more delicate than their meat counterparts, so handle them gently as you pan-fry or bake them.
Making Them Vegan: Easy Substitutions
This recipe is incredibly adaptable, easily transitioning from vegetarian to fully vegan with just a few simple swaps. In the vegetarian version, eggs are used as a binder and Parmesan cheese adds a salty, umami kick. For a vegan friendly alternative, you can replace the butter with a vegan spread or a little extra olive oil. The eggs can be swapped for “flax eggs” – a mixture of ground flaxseed and water that gels up and acts as an excellent binder. For the cheesy flavor, nutritional yeast flakes are an outstanding substitute for Parmesan, providing a similar savory, nutty taste.
A quick note on Parmesan: While traditional Parmesan cheese is not vegetarian due to the use of animal rennet, there are many excellent vegetarian “Italian hard cheese” options available that use microbial rennet. Sainsbury’s own brand is mentioned as one such option, and many other supermarkets offer similar products. For a completely vegan approach, Violife and other brands offer fantastic vegan Parmesan alternatives. The goal here is deliciousness for everyone, regardless of dietary preference!
Vegetarian Mushroom Meatballs Recipe:
Print
Vegetarian Mushroom Meatballs
Ingredients
Vegetarian Mushroom Meatballs:
- 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
Tomato Sauce:
- 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 (½ 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
Instructions
-
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.
Notes
Recipe adapted from: http://allrecipes.com/recipe/232908/chef-johns-meatless-meatballs/
The Perfect Partner: A Rich Tomato Sauce
No meatball dish is complete without an exceptional tomato sauce, and this recipe delivers. Building a robust tomato ragu starts with a sofrito of finely diced onions, carrots, and celery, slowly cooked until sweet and tender. This aromatic base is essential for developing a deep, complex flavor. Adding fresh basil stalks (with the leaves reserved for garnish) early in the cooking process infuses the sauce with herbaceous notes right from the start. A splash of red wine, allowed to reduce, adds another layer of sophistication and acidity, balancing the sweetness of the tomatoes.
Whether you prefer a rustic, chunky sauce or a silky-smooth one, this recipe allows for both. A quick blend with an immersion blender will give you that restaurant-quality smooth texture, while leaving it as is will provide delightful bites of tender vegetables. This versatile sauce is not just for meatballs; it’s a fantastic base for many other Italian dishes.
Serving Suggestions Beyond Spaghetti
While classic spaghetti and tomato sauce is an undeniable winner, these vegetarian mushroom meatballs are incredibly versatile and can be enjoyed in many other delicious ways:
- Meatball Subs: Pile them into toasted hoagie rolls with melted cheese and a generous slather of tomato sauce for a hearty sandwich.
- Appetizers: Serve them on toothpicks with a dipping sauce at your next gathering. They’re sure to be a crowd-pleaser.
- With Polenta or Mashed Potatoes: For a comforting, stick-to-your-ribs meal, serve them over creamy polenta or fluffy mashed potatoes.
- In a Stir-fry: Lightly coat them in a savory Asian-inspired sauce and toss with stir-fried vegetables and rice noodles.
- Salad Topper: Slice them and add them warm to a fresh green salad with a vinaigrette for a protein-packed meal.
- Pizza Topping: Roughly chop them and sprinkle over your homemade pizza before baking for an extra burst of flavor.
Storage, Freezing, and Make-Ahead Tips
One of the great things about this vegetarian mushroom meatball recipe is how well it lends itself to meal prepping and freezing. If you have extra meatballs or want to get a head start on future meals, simply follow these tips:
- Storage: Cooked meatballs (without sauce) can be stored in an airtight container in the refrigerator for up to 3-4 days. The tomato sauce can also be stored separately for the same duration.
- Freezing Cooked Meatballs: Once cooled, arrange cooked meatballs in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, and they’ll keep for up to 3 months. Thaw in the refrigerator overnight or reheat directly from frozen in sauce on the stovetop or in the oven.
- Freezing Uncooked Meatballs: For ultimate convenience, you can also freeze the raw, shaped meatballs. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. When ready to cook, bake or fry directly from frozen, adding a few extra minutes to the cooking time.
- Make-Ahead: As mentioned in the recipe notes, preparing the mushroom mixture a day in advance and letting it chill overnight significantly improves the texture and flavor of the meatballs. This also breaks up the prep work, making dinner time much smoother.
A Healthier Twist on a Classic
These vegetarian mushroom meatballs offer a fantastic way to enjoy a beloved comfort food while incorporating more plant-based ingredients into your diet. By swapping out traditional meat for nutrient-rich mushrooms and oats, you’re creating a meal that’s lighter, yet still incredibly satisfying. It’s a testament to how flavorful and fulfilling vegetarian cooking can be, proving that healthy eating doesn’t mean sacrificing taste. Enjoy this delightful dish as a wholesome, hearty meal that nourishes both body and soul.