Chef John’s Meatless Meatballs: The Vegetarian Recipe That Will Fool Meat-Eaters

For me, the real measure of a great meatless recipe is simple: would I make it again? And not just because it’s a vegetarian option, but because it genuinely tastes amazing. With these meatless meatballs, the answer is a resounding yes! Honestly, these aren’t just good for meatless meatballs; they are simply delicious, period. While I’m not about to give up traditional meatballs anytime soon, trust me when I say these are hands-down the most flavorful and satisfying vegetarian meatballs you’ll ever encounter. Prepare to be amazed by Chef John’s genius meatless creation!

Close up of Chef John's Meatless Meatballs showcasing their texture and browning

The Surprisingly Meaty Texture of Chef John’s Vegetarian Meatballs

It’s honestly hard to believe these “meatballs” are completely meat-free. They possess a wonderfully firm texture, which is truly remarkable, and the taste is simply outstanding. Frankly, I was initially skeptical. Could a vegetarian meatball truly rival the real thing? I’m happy to admit I was wrong. The secret lies in thoroughly browning the mushrooms, which unleashes a deep savoriness and umami that forms the foundation of the flavor. Then, the classic meatball supporting cast – onion, garlic, parsley, Parmesan, and oregano – steps in to complete the symphony of tastes.

But beyond the incredible flavor, what truly impresses is the texture. Just like authentic meatballs, these boast a satisfyingly firm exterior that gives way to a tender, melt-in-your-mouth center. This textural mimicry is what elevates Chef John’s meatless meatballs from simply “good for vegetarian” to genuinely crave-worthy.

Chef John's Meatless Meatballs arranged on a plate, showcasing their golden brown color and appealing presentation

Versatile and Delicious: Serving Suggestions for Meatless Meatballs

These versatile meatless meatballs are fantastic tossed with spaghetti (or zucchini noodles for a lighter option!) and tomato sauce. They also make an absolutely dynamite meatless meatball sub – perfect for a satisfying lunch or dinner. So, whether you’re a vegetarian who has been searching for the ultimate meatless meatball recipe, or a committed carnivore who is simply curious, I urge you to give these a try. You might just become a convert to Chef John’s meatless magic!

Chef John's Meatless Meatballs simmering in tomato sauce, ready to be served

Chef John’s Meatless Meatballs Recipe

Barely adapted from AllRecipes

Note: While this recipe is quite straightforward, the prep work takes a little time due to chopping the mushrooms. To make it worthwhile, I highly recommend doubling the batch and freezing half for future meals.

Yields: Approximately 20 meatballs
Prep time: 30 minutes
Cook time: 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound (453 grams) white mushrooms, finely chopped (a food processor is your friend here!)
• 1 tablespoon butter
• ½ cup finely chopped onion
• 2 garlic cloves, minced
• ½ cup quick-cooking oats
• 4 to 5 tablespoons grated Parmesan cheese
• ½ cup breadcrumbs (gluten-free works perfectly)
• 4 tablespoons fresh chopped parsley
• 2 large eggs, divided
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried oregano
• Pinch of cayenne pepper (optional)
• 3 cups of your favorite tomato sauce
• ½ cup shredded mozzarella cheese (or any cheese you prefer)

Directions

1. Sauté the Mushrooms: Heat olive oil in a large skillet over medium-high heat. Add the chopped mushrooms, sprinkle with a pinch of salt, and cook, stirring occasionally, for about 10 minutes, or until the liquid from the mushrooms has evaporated.
2. Brown and Flavor: Stir in the butter and continue to cook over medium heat for approximately 5 minutes, or until the mushrooms are nicely golden brown. Add the chopped onion and sauté for another 5 minutes, until softened and translucent. Stir in the minced garlic and cook for 1 minute more, until fragrant.
3. Combine Ingredients: Transfer the mushroom mixture to a large mixing bowl. Stir in the quick-cooking oats and mix until well combined. Add the Parmesan cheese, breadcrumbs, fresh parsley, 1 egg, salt, black pepper, oregano, and cayenne pepper (if using). Mix everything together with a fork until the mixture is crumbly. Stir in the remaining egg and mix until just combined. The mixture should hold together when pressed.
4. Chill: Cover the bowl and refrigerate for at least 2 hours, or ideally overnight. This chilling time is crucial for the meatballs to firm up and hold their shape.
5. Bake: When ready to cook, preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. Scoop approximately 1 heaping tablespoon of the meatball mixture and, using dampened hands, roll into round meatballs. Arrange the meatballs on the prepared baking sheet.
6. Bake to Perfection: Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Remove from the oven and let the meatballs cool slightly. At this stage, you can refrigerate or freeze the baked meatballs for later use, or proceed to the next step immediately.
7. Simmer in Sauce: Bring your favorite tomato sauce to a simmer in a large skillet or saucepan. Gently stir the baked meatballs into the sauce, ensuring they are well coated. Reduce the heat to low and simmer the meatballs in the sauce for 30 to 45 minutes to allow the flavors to meld.
8. Melt the Cheese: Sprinkle the shredded mozzarella cheese (or your cheese of choice) over the meatballs in sauce. Cover the skillet with a lid and let it cook for about 4 to 5 minutes, or until the cheese is melted and gooey.
9. Serve: Garnish with chopped fresh parsley and serve hot over spaghetti, zoodles, spaghetti squash, in meatball subs, or simply enjoy them on their own!

Nutrition Facts (per meatball, without sauce and cheese)

• Calories: 48
• Fat: 2 grams
• Carbohydrates: 5 grams
• Protein: 3 grams