Meatless Mushroom Meatballs and Parm
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Meatless Mushroom Meatballs

These hearty vegetarian meatballs are packed with nutrition and flavor.
Prep Time40 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: hearty, Meatballs, Meatless
Servings: 24 meatballs


  • 1 boiling potato red potatoes work well
  • 1 lb mushrooms porcini, Portabella or crimini are good choices
  • 1 medium egg
  • 1 tsp Italian parsley, chopped
  • 1 tsp fresh marjoram, chopped
  • 1 medium garlic clove, chopped
  • 1 pinch nutmeg
  • 2 tbsp parmigiana cheese plus more for garnish
  • 1/2 cup bread crumbs
  • 1/4 cup extra virgin olive oil or more as needed for frying
  • 1/4 cup dry red wine (optional)
  • salt to taste


  • Wash potato, place in a pot and cover with salted water. Cook until tender, about 25 minutes. Test for doneness by poking with a toothpick. If the toothpick goes all the way in smoothly, the potato is ready. Peel, mash and set aside.
  • Meanwhile, prepare the mushrooms: Wash and cut mushrooms into fourths. In a medium saucepan, saute mushrooms in 2 tbsp olive oil, stirring occasionally. After the mushrooms start to cook, they will begin to release their liquid. Continue cooking until all of the liquid is gone. Once the liquid is gone the mushrooms will begin to caramelize, and there will be a bit of brown in the bottom of the pan. Keep a close eye to make sure they don't burn. Once the pan is dry and there is a bit of brown in the bottom of the pan, remove from heat and chop mushrooms very fine.
    Optional: For added flavor, deglaze the mushrooms with 1/4 cup dry red wine. Once the pan is dry and there is a bit of brown in the bottom of the pan, add 1/4 cup wine and cook until wine evaporates. Remove mushrooms from heat and chop very fine.
  • In a large bowl, add mushrooms, mashed potato, egg, parsley, marjoram, garlic, nutmeg, parmigiana and 1/4 cup breadcrumbs. Mix well.
    Using your hands, form round balls about 1 inch in diameter. Each ball measures about 1 tablespoon. Put 1/4 cup of breadcrumbs into a small bowl and coat each meatball.
  • Heat remaining olive oil in a large, heavy skillet over medium heat. When oil is hot but not smoking, add meatballs and cook until brown on one side, about 4 minutes. Turn meatballs to brown the other side and cook for another 4-5 minutes. You want a ball that is browned on all sides. Add more oil as needed.
    Remove from heat and place meatballs on paper towels to drain briefly.
    Serve with your favorite tomato sauce and top with grated parmigiana cheese.
    These meatless meatballs go perfectly with a dry red wine.


This recipe can easily be doubled or tripled if you need more servings; however, you will need to fry the meatballs in two or three batches.
Make sure to use extra virgin olive oil because it has a high smoke point and is excellent for high-heat cooking. Avocado or peanut oil can be substituted.