Vegetarian Mushroom Meatballs in Tomato Chermoula Sauce
When you cook for a group of people, there’s bound to be at least one or two people who have a dietary restriction. Living in Los Angeles probably makes these numbers go much higher (go figure). The most common dietary preferences that I deal with are vegetarian, vegan, and whole 30. With every meal, I have to create a version that’s suitable for vegetarians, vegans, and whole 30 dieters; it can be a challenge. Luckily for me, I now have a solid collection of vegetarian recipes so that I know I can please at least one crowd. These vegetarian mushroom meatballs in tomato chermoula sauce is one of those recipes. Even though I’m not a vegetarian, I still very much enjoy these meatballs. I can honestly say, I almost don’t miss the meat!
mushroom meatball mix
mushroom meatballs
Vegetarian Mushroom Meatballs in Tomato Chermoula Sauce
Recipe details
Ingredients
Mushroom meatballs
- ½ lb shiitake mushrooms
- ½ lb cremini mushrooms
- ½ cup onion
- 1 tbsp garlic, minced
- ¼ cup parsley
- ¼ cup cilantro
- ½ cup oats
- ½ cup panko
- 2 eggs
- ½ cup grated parmesan
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp paprika
- 1 tsp cumin
Tomato chermoula
- 1 tbsp olive oil
- 1 cup cilantro, chopped
- ½ cup parsley, chopped
- 1 tbsp jalapeno, fresh, diced
- 1 tbsp garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp coriander
- 28 ounces canned crushed tomatoes
- salt and pepper
- grated parmesan to finish
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
- Make the mushroom meatballs. In a food processor, pulse together ½ lb shiitake mushrooms, ½ lb cremini mushrooms, ½ onion, 1 tbsp garlic, ¼ cup parsley, and ¼ cup cilantro. Transfer the mushroom mixture to a large bowl and add ½ cup oats, ½ cup panko, 2 eggs, ½ cup grated parmesan, 1 tsp salt, ½ tsp black pepper, 2 tsp paprika, and 1 tsp cumin. Mix the ingredients until well combined. Form meatballs and place on the prepared baking sheet. Bake for 20 minutes or until the meatballs are firm.
- Meanwhile, make the tomato chermoula. Heat 1 tbsp olive oil in a saucepot over medium heat. Add 1 cup cilantro, ½ cup parsley, 1 tbsp jalapeno, 1 tbsp minced garlic, 1 tsp cumin, 1 tsp paprika, and ½ tsp coriander. Saute until the herbs are softened, about 1 minute, stirring frequently. Add the canned tomatoes and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Season the tomato chermoula with salt and pepper.
- Add the mushrooms to the chermoula and simmer for 5 minutes. Remove from heat and plate the meatballs into serving bowls. Finish with grated parmesan.
Comments
Share your thoughts, or ask a question!
This recipe is incomplete. "portion the meatballs into bowls." What does this mean?
Could you use a bottled or can sauté for this recipe?