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Savory Vegetarian Mushroom Meatballs

Pure comfort food! These homestyle meatballs are great in sandwiches, atop zoodles or butternut squash noodles, or even as a poppable snack. These bite-sized mushroom treats are made with whole-food ingredients and will win over vegetarian eaters and omnivores alike. Pair them with jarred or homemade tomato sauce, pesto, or a Swedish-style cream sauce and berry jam.

Yield: 4–6 servings

Prep time: 15 minutes
Cooking time: 45 minutes

1 tablespoon coconut or olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1½ pounds mushrooms, finely chopped (by hand or in a food processor)
1 tablespoon chopped fresh rosemary or ½ tablespoon dried rosemary
1 tablespoon Italian seasoning
½ teaspoon red pepper flakes
1 teaspoon salt
Freshly ground black pepper
1 cup rolled oats
1 cup breadcrumbs
¼ cup chopped flat-leaf parsley
½ cup grated Parmesan-style vegetarian hard cheese
2 large eggs


  1. Heat oil in a large pan over medium heat. Add onions and sauté until softened. Add garlic and stir until fragrant—about one minute.
  2. Add chopped mushrooms, and cook, stirring often, until lightly browned—about 10 minutes.
  3. Add rosemary, Italian seasoning, pepper flakes, salt and pepper. Cook for one minute and remove from heat.
  4. Transfer mixture to the large work bowl of a food processor fitted with an S blade. Pulse until coarsely blended, then add oats and pulse until combined. Blend until it is very finely chopped.
  5. Turn out mixture into a large mixing bowl. Add breadcrumbs, parsley, cheese and eggs. Cover and cool for one hour.
  6. Preheat oven to 400 degrees F.
  7. Form meatball mixture into small balls, about 1–2 inches in diameter. Bake on a foil-lined baking sheet for 15 minutes, then flip each meatball and bake for another 15 minutes.
  8. Serve with sauce over pasta or spiralized vegetables.