These mushroom meatballs are a tasty diversion from a traditional meatball. And since they don’t need to spend all day cooking in a pot of sauce, they are totally doable during the week! The meaty texture and earthy flavor of the portobello mushrooms make these able to stand up to traditional chopped-meat meatballs any day! If you’re looking to change up your meatball game, these hearty and satisfying little gems are sure to do the trick!
We are always looking for variations in our recipes. Meatballs can be made in many unique ways. You could do healthier ones like these Turkey Meatballs, or a vegetarian variety like these delicious Eggplant Meatballs With Basil And Pecorino Romano.
These mushroom meatballs are a great meatless and vegetarian option along the same vein as our eggplant ones. In fact, we highly recommend making them both together on the same day. The ingredients are quite similar in both, so prepping them will be a cinch!
For an ultra-quick marinara, use this one from our Clams In Red Sauce recipe, omitting the clams. For a longer cooked sauce use our Sunday Sauce Recipe. Both are fine, but since the mushroom meatballs are quick to make and don’t need to be cooked in the sauce, the quick marinara might be the better choice. Not to mention, a perfect and efficient weeknight meal!
This recipe has only a few basic ingredients. Baby Bellas were used, but the more common white button mushrooms work well too. Garlic, parsley, breadcrumbs, eggs, and Pecorino Romano cheese round out the ingredient list.
How To Make Mushroom Meatballs
Each number corresponds to the numbered written steps below.
- Wipe off any dirt from the mushrooms and chop into pieces like shown. Also, mince 5 cloves of garlic and 1 cup of fresh parsley.
- In a large pan saute the minced garlic in a 1/4 cup of olive oil over medium-low heat. After 2 minutes turn heat to medium and add in all the mushrooms. Stir them and cook until they release their water. Let most of the water evaporate from the pan (about 10 minutes).
- Place all of the sauteed mushrooms into a large bowl and let them cool a bit.
- Beat 3 eggs.
- Add the beaten eggs, 1 1/2 cups breadcrumbs, 3/4 cup grated Pecorino Romano cheese, 1 cup minced parsley, 1/2 teaspoon kosher salt, and a 1/2 teaspoon of black pepper to the mixing bowl. Mix well.
- Wet your hands (or oil them to avoid sticking) and roll the mushroom meatballs into golf-sized balls. Repeat until finished and place them all on an oiled wire rack or parchment paper-lined baking sheet. Bake the meatballs at 350f on the middle oven rack for 25-30 minutes.
- While baking, a quick marinara can be whipped up. When finished the balls will be slightly golden and cooked all the way through like shown.
- Place the hot meatballs in the sauce of your choice and serve.
What To Serve With Mushroom Meatballs
These three green sides work well. Don’t forget a nice loaf of Italian bread to dip in the sauce.
Top Tips
- Chop the mushrooms well to aid in mixing and distributing the ingredients when forming the meatballs.
- Use wet or oiled hands to effectively roll the mushroom meatballs without sticking.
- If the meatballs are too wet, add a touch more breadcrumbs to the mixture. Conversely, if too dry, add 1-2 ounces of water to loosen up the mix.
- Store up to 3 days in the fridge or freeze for up to 3 months. To reheat, gently cook them on a stovetop in the sauce until warmed all the way through.
More Satisfying Mushroom Recipes
- Marinated Mushrooms
- Balsamic Portobello Mushrooms
- Easy Sauteed Mushrooms (Funghi Trifolati)
- Stuffed Portobello Mushrooms
- Sauteed Zucchini And Mushrooms With Burrata
- Garlic Mushroom Pasta
If you’ve enjoyed this Mushroom Meatballs Recipe or any recipe on this site please let us know in the comments. We would love to hear how you did and it’s nice to show others as well. Thanks!
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Mushroom Meatballs
Ingredients
- 1 pound mushrooms diced
- 1 1/2 cups breadcrumbs
- 1 cup parsley minced
- 3/4 cup grated Pecorino Romano
- 3 large eggs beaten
- 5 cloves garlic minced
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Clean and dice mushrooms. Mince 5 cloves garlic and 1 cup of fresh parsley.
- Saute garlic in a large pan over medium-low heat for 2 minutes, then add in the mushrooms, raise heat to medium and saute until they release their water (about 10 minutes).
- Once water mostly evaporates place mushrooms in a large mixing bowl and let cool for a few minutes.
- To the bowl, add in 3 beaten eggs, all the parsley, salt, pepper, Pecorino cheese, and breadcrumbs. Mix well, form meatballs into golf-sized balls, and place them on a baking sheet with a wire rack or a baking sheet lined with parchment paper.
- Bake mushroom meatballs for 25-30 minutes at 350f on middle oven rack. Serve meatballs in sauce. Enjoy!
Notes
- Makes about 10-12 golf ball sized meatballs.
- Use wet or oiled hands to effectively roll the mushroom meatballs without sticking.
- If the meatballs are too wet, add a touch more breadcrumbs to the mixture. Conversely, if too dry, add 1-2 ounces of water to loosen up the mix.
- Refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a pot on medium-low heat until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a recipe I keep coming back to, my husband always requests it!
Hi Samantha, so happy you and your husband both enjoy it! thanks for the comment!
These were absolutely delicious!! Thank you for the great recipe. Typical for me, I didn’t read instructions first and pulsed the mushrooms, garlic, and parsley in my food processor before sautéing. I just waited for liquid to evaporate before cooling. Hubby went back for thirds!!
Hi GS, thanks for your comment and so happy you liked these!
Outstanding!