👩🍳 Instructions
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1
Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Add onion and cook until softened, 5-7 minutes. Stir in garlic and cook for 1 minute more until fragrant.
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2
Add the finely chopped mushrooms to the skillet. Cook for 10-15 minutes, stirring occasionally, until all liquid has evaporated and mushrooms are deeply browned and reduced.
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3
Transfer mushroom mixture to a large bowl. Add rolled oats, parsley, nutritional yeast, tamari, smoked paprika, oregano, black pepper, red pepper flakes (if using), and almond milk. Mix thoroughly with hands until well combined and able to form a ball. Form into 1.5-inch meatballs (approx. 18-20).
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4
Clean the skillet and add another tbsp of olive oil over medium heat. Pan-fry meatballs in batches for 3-4 minutes per side until nicely browned and crusted. Do not overcrowd the pan.
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5
Pour marinara sauce into the skillet with the browned meatballs. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld and meatballs to tenderize.
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6
Serve hot over pasta, polenta, or zucchini noodles, garnished with fresh parsley and basil.
💡 Notes
For gluten-free, ensure oats are certified GF and tamari is wheat-free. Meatballs can be baked at 375°F (190°C) for 20-25 minutes as an alternative to pan-frying. Leftovers keep for 4-5 days in the fridge. Uncooked or cooked meatballs can be frozen for up to 3 months.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
15g
Total Fat
18g
Saturated Fat
3g
Carbs
30g
Fiber
8g
Sugar
6g
Sodium
550mg
Cholesterol
0mg
