Ingredients
Mushroom Meatballs
- ½ lb shiitake mushrooms
- ½ lb cremini mushrooms
- ½ cup onion
- 2 cloves garlic
- ¼ cup parsley
- ¼ cup cilantro
- ½ cup oats
- ½ cup panko
- 2 large eggs
- ½ cup grated parmesan
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon paprika
- 1 teaspoon cumin
Tomato Chermoula
- 1 tablespoon olive oil
- 1 cup cilantro, chopped
- ½ cup parsley, chopped
- 1 tablespoon fresh jalapeno, diced
- 1 tablespoon garlic, minced
- 2 teaspoon cumin
- 2 teaspoon paprika
- 1 teaspoon coriander
- 28 ounces canned crushed tomatoes
- Salt and pepper, to taste
- Grated parmesan, to finish
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper and spraying it lightly with cooking spray to prevent sticking.
- Prepare mushroom mixture: In a food processor, pulse together shiitake mushrooms, cremini mushrooms, onion, garlic, parsley, and cilantro until finely combined. Transfer this mixture to a large bowl for further mixing.
- Combine meatball ingredients: To the mushroom mixture, add oats, panko, eggs, grated parmesan, salt, black pepper, paprika, and cumin. Mix thoroughly until all ingredients are well incorporated and form a cohesive mixture suitable for shaping.
- Shape and bake meatballs: Form the mixture into meatballs of your desired size and place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for 20 minutes or until the meatballs are firm and cooked through.
- Make the tomato chermoula sauce: While the meatballs bake, heat olive oil in a saucepan over medium heat. Add chopped cilantro, parsley, diced jalapeno, minced garlic, cumin, paprika, and coriander. Sauté for about one minute until the herbs are softened and fragrant, stirring frequently to avoid burning.
- Simmer sauce: Pour in the canned crushed tomatoes and bring the mixture to a boil. Reduce the heat to low and allow to simmer gently for 20 minutes to develop flavors. Season with salt and pepper to taste.
- Add mushrooms and simmer: Add the mushroom meatballs back into the chermoula sauce and let simmer for 5 minutes, allowing the flavors to meld further and the meatballs to finish cooking if needed.
- Serve: Remove from heat and transfer the meatballs and sauce into serving bowls. Finish each serving with a generous sprinkle of grated parmesan cheese and enjoy warm.
Notes
- You can substitute the shiitake and cremini mushrooms with other types of mushrooms if preferred, but using a mix will yield the best texture and flavor.
- For a gluten-free option, replace panko with gluten-free breadcrumbs and ensure oats are certified gluten-free.
- Adjust the amount of jalapeno in the chermoula sauce to your preferred spice level.
- Make sure to pulse mushrooms well in the food processor to avoid a chunky texture in the meatballs.
- These meatballs can be made ahead and stored in the refrigerator for up to two days or frozen for longer storage.
- To make this dish vegan, replace eggs with flax eggs and omit parmesan or use a vegan cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
