Meatless Mushroom Meatballs
17small meatballs
17small meatballs
  1. In a large skillet, sauté the onion in olive oil and a pinch of sea salt on medium-low heat for about 7 minutes, until completely softened.
  2. Add mushrooms and increase the heat to medium-high. Cook for 10-15 minutes until completely cooked down – you’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely.
  3. To the mushrooms, add garlic, stir, and transfer the mushrooms into a large mixing bowl. Set aside to cool for 15 minutes.
  4. Add the remaining ingredients, excluding marinara, to the mushrooms. Stir the mixture to combine and cover with plastic wrap. Refrigerate for at least 2 hours, up to overnight for the flavors (and texture!) to develop.
  5. When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of olive oil until they turn brown or bake them in a preheated oven at 400 degrees F for 15 minutes on a parchment lined baking sheet.
  6. Add marinara sauce to a medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on low heat for about 15 more minutes after either cooking method.
  7. Garnish with fresh parsley and/or grated cheese of choice. Garnish with fresh parsley and/or grated cheese of choice. Serve with Zucchini Noodles, Cauliflower Rice, White Jasmine Rice or your favorite pasta!
Recipe Notes

My favorite marinara is The Vine. They are the cleanest and best-tasting I have found! You can purchase in the LINK Endurance Shop or at Central Market.