Ingredients
Meatballs
- 14 oz fresh mushrooms of choice (shiitake recommended)
- 1 cup cooked brown rice or quinoa
- 1 green onion or small red onion, sliced
- 1/2 tbsp minced garlic
- 3-4 fresh basil leaves, finely chopped (or 1 tsp dried basil)
- 1 cup quick cook oats or whole rolled oats (processed into panko-like texture)
- 3-4 tbsp corn starch or potato starch
- 1 tsp salt (or to taste)
- Fresh ground pepper (to taste)
- 2-3 tbsp extra virgin olive oil (for cooking)
Tomato Sauce
- 2 cloves garlic, minced
- 14 oz crushed or diced tomatoes (1 can)
- 1/2 tbsp white miso paste (optional, for umami)
- 2 tsp sugar (adjust to taste to reduce acidity)
- Salt (to taste)
- 1 dried bay leaf
- 1 tbsp tomato paste (optional, to thicken)
- 3-4 fresh basil leaves, thinly sliced or roughly chopped
Instructions
- Prepare Oats: If using quick-cook oats, no processing is needed. For whole rolled oats, pulse briefly in a food processor until they reach a panko breadcrumb-like texture, being careful not to over-process into flour.
- Prepare Mushrooms: Mince the mushrooms using a food processor or finely chop by hand, leaving some larger pieces for texture.
- Make Meatball Mixture: In a large bowl, combine minced mushrooms, cooked brown rice or quinoa, sliced green onion, minced garlic, chopped basil, processed oats, corn starch, salt, and fresh ground pepper. Mix thoroughly until the mixture binds together.
- Test Mixture: Form a small ball and check the consistency. If too wet or sticky, add 1-2 tbsp more processed oats or flour to absorb moisture.
- Shape Meatballs: Roll the mixture into small balls of desired size and set aside.
- Cook Meatballs – Pan-fry Option: Heat a medium or large non-stick pan over medium heat. Add neutral oil deep enough to submerge half the meatballs. Fry meatballs 3-5 minutes per side until golden brown and cooked through.
- Cook Meatballs – Air-fry or Bake Option: Preheat air fryer or oven to 350°F (180°C). Arrange meatballs on a lined air fryer basket or baking tray. Brush or spray with oil generously on all sides. Air-fry for 25-30 minutes, flipping halfway, or bake for 35-40 minutes until golden brown.
- Prepare Tomato Sauce: Heat a skillet over medium heat and add olive oil. Once hot, sauté minced garlic for about 1 minute until aromatic.
- Add Tomatoes and Miso: Pour in canned tomatoes and stir in miso paste if using until dissolved. Season with salt and sugar to balance acidity.
- Simmer Sauce: Add dried bay leaf and let sauce simmer gently for 8-10 minutes to develop flavor.
- Finish Sauce: Stir in tomato paste if using to thicken. Adjust salt and sugar if needed. Add fresh chopped basil leaves just before combining.
- Combine Meatballs and Sauce: Gently fold cooked mushroom meatballs into the tomato sauce, ensuring they are well coated but not broken apart. Turn off heat.
- Serve: Serve meatballs as a hearty main dish or side. Optionally, mix with cooked spaghetti or your favorite pasta to soak up the delicious sauce.
Notes
- Quick-cook oats require no processing; whole rolled oats should be pulsed into small breadcrumb-sized pieces for texture.
- Adding a little more starch or oat flour helps bind the meatballs if the mixture feels too wet.
- Pan-frying yields juicier meatballs compared to air-frying, which can be drier but still flavorful when sauced.
- Doubling the tomato sauce is recommended if serving with pasta to ensure plenty of sauce coverage.
- Miso paste adds umami depth but is optional based on preference or dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Vegan, Plant-based
- Diet: Vegan
