Mushroom Meatballs

These mushroom meatballs were based on Chef John’s Meatless Meatballs.


  • 3 Slices of bread (3/4 cup breadcrumbs)
  • 1 Tablespoon olive oil
  • 1/4 White onion, diced
  • 1 Package mushrooms (8 oz), diced
  • 3 Clove garlic, minced
  • 1 Tablespoon butter
  • 1/2 Cup cooked quinoa or dry quick oats
  • 1/2 Cup mozzarella cheese, shredded
  • 1/2 Teaspoon MSG
  • 1/2 Teaspoon basil
  • 1/2 Teaspoon oregano
  • 1 Teaspoon parsley
  • Salt and pepper to season
  • 2 Eggs


  1. Toast bread in a toaster. Chop into fine pieces.
  2. Heat oil in a pan over medium heat. Add onions and cook until slightly clear.
  3. Add mushrooms and garlic and cook on medium high until mushrooms are cooked and very little water remains.
  4. Reduce heat to medium and add butter.
  5. Once butter is melted, remove the pan from the heat and let cool.
  6. In a separate bowl, mix breadcrumbs, oats or quinoa, cheese, mushroom mixture, and spices.
  7. Add eggs to the bowl and mix with your hands. Let sit in the fridge for at least 30 minutes.
  8. Preheat oven to 450 F. Roll meatballs into 2 inch balls. Bake for 13 minutes.
  9. Top with pasta sauce.

Let me know how it turned out!

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