About the Recipe
These savory, meatless mushroom balls are a hearty and flavorful alternative to traditional meatballs, made with finely chopped oyster mushrooms, creamy ricotta, aged Parmesan, and a blend of herbs and spices. Sautéed until deeply caramelized, the mushrooms create a rich, umami base that’s perfectly balanced by fresh parsley and a touch of heat. Rolled into bite-sized portions and baked until golden, these vegetarian meatballs are tender on the inside with a crisp exterior—ideal for serving over pasta, tucking into sandwiches, or enjoying on their own with your favorite sauce. Make a batch ahead of time for easy weeknight meals or freeze extras for later.
Ingredients
1 lb oyster mushrooms, finely chopped
½ onion, finely chopped
3 cloves garlic, minced
3 tbsp olive oil
1½ tsp salt
½ tsp black pepper
Dash cayenne
3 eggs, beaten
1 cup ricotta cheese
3 oz (1 cup) Parmigiano Reggiano (or similar cheese)
1 cup breadcrumbs
¼ cup chopped parsley (about ½ bunch)
3 tbsp dried basil
1½ tsp dried thyme
1 tsp dried rosemary
½ tsp oregano
Preparation
Preheat oven to 450°F and line a baking sheet with parchment paper.
Heat olive oil in a nonstick skillet over medium-high heat.
Add chopped mushrooms and cook undisturbed for 5 minutes.
Season with salt and pepper, then stir and cook for an additional 10 minutes.
Add onions and cook for 15 minutes, stirring occasionally.
Add garlic and cook for 5 more minutes.
Remove from heat and let the mixture cool for 10 minutes.
In a large bowl, combine the cooled mushroom mixture with ricotta, Parmigiano, eggs, breadcrumbs, parsley, and all remaining herbs and spices. Mix well.
Roll into 1.5 oz balls and place on the prepared baking sheet.
Cooking
Bake in the preheated oven for 15–20 minutes, or until golden brown and set.
Storage & Freezing
Refrigerator: Store in an airtight container for up to 4 days. Reheat in the oven or in a skillet until warmed through.
Freezer: Let meatballs cool completely. Freeze on a baking sheet, then transfer to a freezer bag or airtight container. Reheat from frozen at 375°F for 15–20 minutes.