Mushroom Meatballs
Make this juicy and plump meatballs for your next pasta night. It's packed with fiber and does good for the environment too!
Servings: 4
Calories: 202kcal
Ingredients
- 6 cups mushrooms, finely chopped (680 g)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup breadcrumbs (115 g)
- ½ cup quick-cook oats (50 g)
- 4 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan (23 g)
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne
- 2 egg
Instructions
- Heat oil to medium high in a frying pan. Cook down mushrooms until they brown and stir occasionally. This will take about 5-6 minutes.
- Add onions and cook for 2 minutes or until they are translucent. Add garlic and stir for 2 minutes. Turn the heat off and transfer to a large heatproof bowl.
- Add breadcrumbs, oats, parsley, Parmesan, oregano, thyme, salt, pepper, and cayenne to the cooked mushroom mixture. Stir to combine.
- Add eggs and stir until well mixed.
- Cover and refrigerate for 2 hours.
- Preheat oven to 190°C.
- Form 1-inch balls (bite-size) from the mushroom mixture. Place them on a baking sheet-lined pan.
- Bake for 20 minutes, flipping halfway through.
Notes
Balling them into 1 inch sized meatballs makes more flavourful and well-baked meatballs.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 202 |
| % Daily Value* | |
| Total Fat 4.6g | 6% |
| Saturated Fat 1.2g | 6% |
| Cholesterol 82mg | 27% |
| Sodium 537mg | 23% |
| Total Carbohydrate 30.9g | 11% |
| Dietary Fiber 3.8g | 14% |
| Total Sugars 5g | |
| Protein 11.2g | |
| Vitamin D 386mcg | 1929% |
| Calcium 88mg | 7% |
| Iron 6mg | 32% |
| Potassium 522mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |