Munchie Monday: Mushroom Garlic Meatballs

Meatless Garlic Mushroom Meatballs
Ingredients for 16 small meatballs:

1 pound white mushrooms, chopped into small pieces
2 tbsp olive oil
1 tbsp butter
1/2 cup onions, finely chopped or  pulse in food processor
4 cloves garlic, finely chopped or pulse in food processor
1/2 cup old-fashioned oatmeal
1/2 cup breadcrumbs--make your own (by pulsing in food processor!)
1/4 cup chopped parsley or about 1 Tablespoon if you don't have fresh
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper or to taste
1 teaspoon dried oregano
2 eggs
3 cups of your favorite pasta sauce.

How I did this recipe varied some from Chef John's method.  I peeled the mushrooms carefully then put them in the food processor with the somewhat chopped onion and garlic then pulsed until everything was very tiny.

Melt butter and olive oil in a cast iron skillet then add mushrooms, onions, garlic mixture.  Cook about five minutes until the mushrooms have not more liquid visible.  You can also just pulse the mushrooms by themselves in the food processor then start them cooking by themselves and then add the chopped and pulsed onions and garlic when the mushrooms have evaporated all their juice.  Cook until the onions are very soft and fragrant.

Put mixture in a large bowl with the oatmeal, breadcrumbs, parsley and cheese.  Stir very well.  Taste to see if you need more salt.  If so, add it now, maybe a teaspoonful.  Also add the black pepper, cayenne, and oregano.  If you like how it tastes, then add the eggs, one at a time and mix well.  Cover with plastic wrap or foil so the mixture is tightly covered.

Let mixture sit 4 hours in the refrigerator.

Using a 2-Tablespoon portion scoop, scoop out balls of  meatballs and form slightly if needed and place on a parchment-lined baking sheet. Bake meatballs for 12-15 at 450 degrees F.

Add the meatballs to the sauce which is at a simmer. Simmer for 30-60 minutes before serving.  Serve over your favorite pasta.  We used mini-spaghetti, which is actually just spaghetti that has been broken up into 1-2 inch pieces prior to cooking.



The meatballs fell apart somewhat but they tasted great.  Dear One even ate two servings.  Well, over two days....Something he would not have done if he knew they were mushrooms.  Mushroom phobia here.