Creating delicious and satisfying meatless meatballs is easier than you might think, especially with Chef John’s Meatless Meatballs recipe. Whether you’re a vegetarian, vegan, or simply looking to reduce your meat intake, this recipe offers a flavorful and satisfying alternative.
Chef John’s recipe for meatless meatballs starts with a hearty combination of ingredients like mushrooms, black beans, oats, and flavorful spices. These elements come together to create a meaty texture and a rich, savory taste that mimics traditional meatballs.
What sets Chef John’s Meatless Meatballs apart is the careful balance of seasonings and the cooking method. Baking these meatless meatballs in the oven not only ensures they are perfectly cooked but also allows the flavors to meld and develop. The result is a batch of meatless meatballs that are crispy on the outside, tender on the inside, and bursting with umami goodness.
These meatless meatballs are incredibly versatile. You can serve them with your favorite pasta and tomato sauce for a classic Italian twist, or use them in sandwiches, wraps, or as appetizers with a dipping sauce. The possibilities are endless, making this recipe a go-to choice for those seeking a tasty, meat-free option that doesn’t compromise on flavor or texture.
Chef John's Meatless Meatballs Recipe: Delicious and Vegetarian-Friendly
Details Chef John's Meatless Meatballs Recipes
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Additional Time: 4 hrs
Total Time: 5 hrs 45 mins
Servings: 4
Yield: 16 small meatballs
Ingredients For Chef John's Meatless Meatballs Recipes
1 tablespoon olive oil
1 pound fresh white mushrooms, finely chopped
1 pinch salt
1 tablespoon butter
½ cup finely chopped onion
4 cloves garlic, minced
½ cup quick-cooking oats
1 ounce very finely shredded Parmigiano-Reggiano cheese
½ cup bread crumbs
¼ cup chopped flat-leaf (Italian) parsley, packed
2 large eggs, divided
1 teaspoon salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
3 cups pasta sauce
1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
Instructions: Chef John's Meatless Meatballs Recipes
Step 1: Gather and prep all ingredients.
Step 2: Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
Step 3: Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
Step 4: Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into the mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. The mixture should hold together when pressed.
Step 5: Cover the bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
Step 6: Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
Step 7: Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on the prepared baking sheet.
Step 8: Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
Step 9: Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
Feedback of Chef John's Meatless Meatballs Recipes
I made these meatballs and followed the recipe using 85/15 hamburger and they are fantastic. I didn’t use onions because family do not like the texture so I used inion powder according to the conversion table on Google. I would definitely make them again the same way.One reviewer stated that her’s were greasy but it had to be the quality of the hamburger or Italian sausage. I had no grease on my tinfoil.
Blown away! I am Italian descent. Wasn't sure on this one, so I only made a half portion. Of course, I swapped in all the regular herbs that I normally use (much more oregano, basil, thyme), but what absolutely astounded both my husband (another italian) and I was the texture, the flavor... just awesome. It tasted like a real meatball that just had mushroom added to it. I also left one out of the sauce (gravy :), so we could see what it tasted like just browned. Absolute yum! Thank you Chef John! Now that I know, next time I may double the recipe, for the leftovers!
I had my doubts, but these meatballs were delicious. Even my very picky 11-year-old granddaughter approved. Thank you, Chef John.
These meatballs were amazing! I made my low salt homemade sauce and added to it while simmering. I plan on making a double batch next time and freezing one batch after baking to have them ready on busy days. Another great recipe for our meatless dinner night!
Vegetarians will LOVE this one because it really is better than meat...not that I can remember what meat tastes like. I've made it several times and it is really nuch better after a day in his Cento Marinara sauce sitting in the fridge!Only one issue or question is how to reduce the carbs in this recipe? the serving size is $ meatball for 50 grams of carbs. there must be a lower carb version , Chef John?
These are fantastic. A lot of work though. Also I pepped them up with some Chipotle pepper. Fantastic. Served with a "butter chicken" sauce.... wow!
So yummy! Texture is awesome! I use them on top of spaghetti or on my meatless meatball sub sandwich.
Excellent “meat”ball. We have been trying to follow the Mediterranean Diet, and my whole family enjoyed these plant-based meatballs - including our young teens. We served them over roasted spaghetti squash with Rao’s Marinara, and everyone cleared their plates.
I have been using this recipe for years!!! It is absolutely amazing and so many people who enjoy it have no idea it’s not meat!!
All Nutrifacts of Chef John's Meatless Meatballs Recipes
✅What are the key ingredients in Chef John's Meatless Meatballs Recipe?
Chef John's Meatless Meatballs recipe features a combination of mushrooms, black beans, oats, and a medley of savory spices to create a delicious and vegetarian-friendly alternative to traditional meatballs.
✅How do I achieve the perfect texture in Chef John's Meatless Meatballs?
Discover Chef John's expert tips for achieving the ideal meaty texture in your meatless meatballs. Learn about the ingredients and cooking methods that make them crispy on the outside and tender on the inside.
✅Can I customize Chef John's Meatless Meatballs to suit my taste preferences?
Chef John encourages creativity in the kitchen. Find out how you can personalize this recipe with your favorite seasonings and ingredients to create a unique twist on meatless meatballs.
✅What are some serving suggestions for Chef John's Meatless Meatballs?
Explore a variety of serving ideas, from pairing them with pasta and sauce to using them in sandwiches, wraps, or as appetizers with dipping sauces. Chef John's Meatless Meatballs are versatile and perfect for many dishes.
✅Are Chef John's Meatless Meatballs suitable for vegans?
Chef John's Meatless Meatballs can be made vegan-friendly by choosing appropriate ingredients. Discover how to adapt the recipe to meet vegan dietary preferences while maintaining the delicious flavors and textures.
