Mushroom Walnut Vegetarian Meatballs
Umami-rich mushroom-walnut “meatballs” baked and simmered in marinara—high-protein vegetarian Italian-American comfort over pasta or in subs. Bake until centers reach 165°F; leftovers reheat to 165°F.
đź›’Ingredients
- 12 ounces mushrooms, finely chopped
- 1 tablespoon oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 1 cup walnuts, toasted and finely chopped
- 3/4 cup breadcrumbs (or GF breadcrumbs)
- 1/2 cup grated Parmesan or nutritional yeast
- 1 large egg (or flax egg)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups marinara sauce, warmed
- Cooked spaghetti or toasted sub rolls for serving
🔧Kitchen Tools Needed
- Skillet
- Sheet pan
- Food processor optional
- Instant-read thermometer
đź“ťInstructions
- 1
Heat oven to 400°F. Line a sheet pan with parchment.
- 2
Sauté mushrooms in oil over medium-high until they release liquid and brown, 8–10 minutes. Add onion and garlic; cook 3 minutes more. Cool slightly.
- 3
Mix mushroom mixture with walnuts, breadcrumbs, Parmesan, egg, Italian seasoning, salt, and pepper. Form into 16–18 golf-ball-size meatballs.
- 4
Bake 18–22 minutes until firm, browned, and centers reach 165°F.
- 5
Simmer briefly in hot marinara and serve over pasta or in subs. Refrigerate within 2 hours up to 3 days; reheat in sauce to 165°F.
🥗Nutrition Information
⚡Calories per serving: 430
🏷️Recipe Tags
âť“Frequently Asked Questions
Nut-free?
Swap toasted sunflower seeds for walnuts.
Air fryer?
Air-fry 375°F 10–12 minutes, shaking once, until 165°F.
Make ahead?
Bake, chill, then reheat in sauce to 165°F.
Food safety?
Bake until centers hit 165°F; chill leftovers within 2 hours; reheat to 165°F.
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