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Chef John's Mushroom Meatballs

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PREP TIME
30 min
COOKING TIME
75 min
TOTAL TIME
345 min
SERVINGS
4 servings
Dinner
Chef John's Mushroom Meatballs
Ingredients
  • 1 tablespoon olive oil
  • 1 pound fresh white mushrooms, finely chopped
  • 1 pinch salt
  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 4 cloves garlic, minced
  • 1/2 cup quick-cooking oats
  • 1 ounce very finely shredded Parmigiano-Reggiano cheese
  • 1/2 cup bread crumbs
  • 1/4 cup chopped flat-leaf (Italian) parsley, packed
  • 2 large eggs, divided
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch dried oregano
  • 3 cups pasta sauce
  • 1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste
  • 1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
Instructions
1
Gather all the necessary ingredients, ensuring they are clean and ready for use.
2
Heat a generous amount of olive oil in a large skillet over high heat. Add sliced mushrooms to the hot oil, sprinkle with salt, and cook constantly until the liquid from the mushrooms has completely evaporated. Stir in some melted butter into the mushrooms, reduce heat to medium-high and cook constantly until the mixture is golden brown, approximately 5 minutes.
3
Add a chopped onion to the skillet and cook constantly until it becomes translucent, around 5 minutes. Remove the skillet from heat and stir minced garlic into the mushroom mixture until fragrant, roughly 1 minute. Transfer the mixture to a large mixing bowl.
4
Combine rolled oats with the mushroom mixture until everything is well incorporated. Gently stir in a generous amount of Parmigiano-Reggiano cheese into the mixture. Add some bread crumbs, a handful of chopped parsley, and 2 eggs; season with salt, black pepper, cayenne pepper, and dried oregano. Mix everything together using a fork until it reaches a crumbly consistency. Stir in the remaining egg. The mixture should hold together when pressed firmly.
5
Cover the bowl with plastic wrap and refrigerate for at least 4 hours. For optimal flavor and texture, refrigerate overnight.
6
Preheat the oven to a high temperature of 450 degrees F (230 degrees C). Line a baking sheet with a silicone mat or parchment paper.
7
Form the mixture into small meatballs using a 2-tablespoon scoop. Roll the meatballs lightly between your hands until they are smooth, if desired; arrange them on the prepared baking sheet.
8
Bake the meatballs in the preheated oven until they are lightly golden brown, approximately 12 to 15 minutes.
9
Bring the pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir the meatballs into the sauce until they are well coated. Simmer the meatballs in the sauce until cooked through, 45 minutes to 1 hour. Transfer the mixture to a serving bowl and garnish with a generous amount of Parmigiano-Reggiano cheese and some chopped parsley.