Italian Mushroom Meatballs

Name: Italian Mushroom Meatballs
Yield: 8
Ingredients: 1 1/2 cups old fashioned rolled oats; 1 cup walnuts; 1 cup no-salt-added or low sodium vegetable broth or water; 1/4 cup tomato paste; 1/4 cup Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste; 1 onion, diced; 3 cloves garlic, minced; 6 cups mushrooms, pulsed in food processor; 1 tablespoon dried basil; 1 tablespoon dried oregano; 2 tablespoons ground fennel seed, or to taste; 1 teaspoon red pepper flakes or cayenne or to taste; freshly ground black pepper, to taste; 3 cups fresh or frozen greens (kale, collards, mustards or spinach), finely chopped; 2 tablespoons fresh parsley, minced; 2 tablespoons nutritional yeast (more to taste if desired); no-salt-added pasta sauce (for serving)

By: James Rohrbacher

by 18 members

G - BOMBS

Category: Main Dishes - Vegan

These delicious meatless meatballs are big on flavor and packed with healthful ingredients. Serve them with baked spaghetti squash or bean pasta, add them to soups or stuff them in a whole grain pita for a good-for-you meatball sub.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (12)

Serves 8

Ingredients

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1 1/2 cups old fashioned rolled oats

1 cup walnuts

1 cup no-salt-added or low sodium vegetable broth or water

1/4 cup tomato paste

1/4 cup Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste

1 onion, diced

3 cloves garlic, minced

6 cups mushrooms, pulsed in food processor

1 tablespoon dried basil

1 tablespoon dried oregano

2 tablespoons ground fennel seed, or to taste

1 teaspoon red pepper flakes or cayenne or to taste

freshly ground black pepper, to taste

3 cups fresh or frozen greens (kale, collards, mustards or spinach), finely chopped

2 tablespoons fresh parsley, minced

2 tablespoons nutritional yeast (more to taste if desired)

no-salt-added pasta sauce (for serving)

Instructions:

Preheat oven to 350 degrees F.

Pulse the oats and walnuts in a food processor until coarsely ground and then place in a large mixing bowl. Set aside.

In a small saucepan, whisk together vegetable broth (or water), tomato paste and MatoZest. Heat over medium high heat until boiling. Pour over the ground oats and walnuts. Stir well and set aside.

Dry saute the onions, garlic and mushrooms, covered, until onion is translucent. Add the basil, oregano, fennel, red pepper flakes, black pepper and greens and continue cooking uncovered until there is no liquid in the pan.

Combine the sauteed onions and mushrooms with the rolled oat/walnut mixture and add the parsley and nutritional yeast. Stir well to combine. Using a small ice cream scoop and your hands, shape into small balls about 1 inch in diameter and place on a Silpat-lined or lightly-oiled baking sheet. Bake for 20 minutes, then turn the balls over and bake for another 15 minutes or until lightly browned.

Serve with warmed, no-salt-added pasta sauce.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 8

Per Serving:

Calories 258
Protein 11 g
Carbohydrates 30 g
Sugars 7 g
Total Fat 12.8 g
Saturated Fat 1.3 g
Cholesterol 1.3 mg
Sodium 97 mg
Fiber 8 g
Beta-Carotene 4522 ug
Vitamin C 12 mg
Calcium 178 mg
Iron 7.9 mg
Folate 145 ug
Magnesium 109 mg
Potassium 839 mg
Zinc 2.2 mg
Selenium 19.8 ug

My Rating:
(click on a star to select your rating)

HealthyMeredith

01/01/2021 11:18 PM

Rated this recipe:

Time: tedious

Size: make small or they don't cook properly

Feedback: requested w/o oats -- too oaty

Personal experience: Delicious. I ended up being the only person who ate them and felt spoiled. Made 2nd batch tiny balls, and they came out crispy, like a snack. Will make again when I have time!

The Major

03/24/2019 07:09 PM

Rated this recipe:

Favorite Rohrbacher recipe thus far. This is delicious simply in a bowl with low sodium tomato sauce. Superb!

HealthySenior

08/29/2018 10:44 PM

Rated this recipe:

judy3

09/26/2014 03:21 PM

Rated this recipe:

Thank you again James Rohrbacher!!! We love every one of your recipes, but we eat these Italian Sausage Balls like Pop'ems! I only had steel cut oats, so I made oat flour in the blender (and accidentally over processed the walnuts and mushroom separately), so the ball consistency was dense but moist! I did also cut the fennel in half but may try more next time it's such a cool, fresh, exotic flavor. Serving size is out the window as we have been snacking on these anytime of the day (even as I write!) Thanks again for sharing all of your creative gourmet Fuhrman dishes.

Scottosphere

04/11/2014 12:41 PM

Rated this recipe:

FAR TOO MUCH FENNEL. I trusted the recipe portions and regret it. I second the idea of using half as much fennel, if not even less.

Elaine Garces

04/01/2014 01:48 PM

Rated this recipe:

Absolutely delicious! Great taste and texture. I served these over mung bean pasta, spicy marinara sauce and swirled in some extra onions and mushrooms that I baked along with the "meatballs". I used mustard greens. QUITE A WOW FACTOR IN MY HOUSEHOLD!! This recipe is a keeper! THANK YOU!!

Dottym

03/22/2014 04:25 PM

Rated this recipe:

Tastes good with tomato sauce. A little dry without it.

Yvestar

03/15/2014 06:33 AM

Rated this recipe: (no rating)

Hi. Has anyone tried freezing these?

BonnyB

03/09/2014 08:47 PM

Rated this recipe:

Took a long time to put together... If I make again I'll only use half the amount of fennel ... It overwhelmed the taste. I did like how they held their shape.

Yvestar

03/08/2014 07:02 AM

Rated this recipe: (no rating)

Can these be frozen for future use?

nancyannrn

03/07/2014 04:39 PM

Rated this recipe:

This is so yummy! I was skeptical because most fake meat recipes aren't good. It makes about 40 "meat"balls. Time-intensive; lots of pots, pans, dishes afterwards (it took me 1 hour including clean-up). Next time I would cook them a little less time because they got a bit dry. Do the onion, garlic, and greens in the food processor to speed things up. I didn't have fresh parsley so left that out, and I used only a sprinkle of red pepper flakes. I'll make this again! Oh, and if you're having trouble figuring out how to rate a recipe,click on the stars at the top of the page and THEN click on "post a comment." It took me awhile to figure that out!

amyan

03/06/2014 07:26 PM

Rated this recipe:

I enjoyed these. I usually find making things like this too much work but these were easy to make. I wonder if it would work as a loaf? I suggest making the onions very fine dice. And I used a cookie scoop to make them. They were too delicate to roll in my hands so I left them as a scoop with a flat bottom and it worked fine. I also did them on parchment paper.

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Italian Mushroom Meatballs

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