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Meatless Meatballs

February 22, 2018

Meatless Meatballs

 

1 tablespoon olive oil

1 pound fresh white mushrooms, finely chopped

1 pinch salt

1 tablespoon butter

1/2 cup onion, chopped finely

4 cloves garlic, minced

1/2 cup oats, quick-cooking

1 ounce Parmesan cheese, very finely shredded

1/2 cup bread crumbs

1/4 cup fresh chopped parsley, packed

2 eggs, divided

1 teaspoon salt

black pepper to taste

1 pinch cayenne pepper

1 pinch dried oregano

 

Over medium high heat, in a skillet heat olive oil until hot.   Add mushrooms to hot oil, season with salt, and cook, stirring constantly until liquid from mushrooms has evaporated.    Melt butter in with mushrooms, reduce heat to medium, and cook stirring constantly until mushrooms are golden brown, about 5 minutes.

 

Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes.

 

Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.

 

Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmesan cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano.    Mix together with a fork until crumbly. Stir in remaining 1 egg.    Mixture should hold together when pressed.

 

Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight, the longer you chill the better flavor you will have.

 

Preheat oven to 450 degrees F.    Line a baking sheet with parchment paper.

 

Form 2 tablespoons of mixture into small meatballs about 1.5 inches in size and place on prepared baking sheet.  Bake until meatballs are lightly golden brown, about 12 to 15 minutes.   Remove from oven and enjoy in many dishes of choice.   May freeze and reheat later.

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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