Vegetarian Mushroom and Herb Meatballs
Savory, Italian-inspired meatballs made entirely from mushrooms, breadcrumbs, and fresh herbs, bound with ricotta and eggs. Baked until golden and crispy outside with a tender center, these are a vegetarian alternative perfect for serving over pasta, in sandwiches, or as an appetizer with marinara sauce.
- Prep
- 20 min
- Cook
- 25 min
- Wait
- 3 min
- Total
- 48 min
- Makes
- 24 meatballs (serves 4–6)
Steps
Before you start
- Preheat oven to 375°F (190°C) while you gather ingredients
- Have eggs and ricotta at room temperature for better mixing
- Ensure fresh herbs are clean and dry
- Set up a large mixing bowl and baking sheet lined with parchment paper
Process and dry mushrooms
- Place the 12 oz (340 g) cremini mushrooms in a food processor and pulse until finely minced, about 10–12 pulses.
- Transfer to a clean kitchen towel or fine-mesh strainer.
- Gather the corners of the towel and squeeze firmly to remove as much liquid as possible—this step is crucial to prevent soggy, falling-apart meatballs.
- You should extract about 2–3 tablespoons of liquid and be left with roughly 1.5 cups of squeezed mushrooms.
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Ready when: Mushrooms are finely minced and excess moisture is wrung out
Tip: Don't skip squeezing the mushrooms—their water content will compromise the texture and binding of the meatballs, making them dense or causing them to fall apart during baking.
Combine eggs and ricotta
- In a large mixing bowl, whisk together 2 large eggs and 1/2 cup (125 g) ricotta cheese until smooth.
- Add 2 tbsp (30 ml) of the olive oil and whisk to combine.
- The mixture should be creamy, pale yellow, and uniform.
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Ready when: Mixture is smooth, pale yellow, and homogeneous
Mix breadcrumbs and seasonings
- To the egg mixture, add 3/4 cup (75 g) panko breadcrumbs, 1/2 cup (50 g) finely grated Parmesan cheese, 1/4 cup (15 g) chopped fresh parsley, 2 tbsp (8 g) chopped fresh basil, 1/2 tsp Italian seasoning, 1 tsp sea salt, and 1/4 tsp black pepper.
- Stir with a wooden spoon until the breadcrumbs are fully hydrated and the mixture resembles coarse wet sand.
- Do not overmix at this stage.
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Ready when: Breadcrumbs are fully moistened and mixture is cohesive
Add mushrooms and garlic
- Fold the squeezed mushrooms and 2 minced garlic cloves into the breadcrumb mixture using a spatula or your hands, stirring gently just until evenly distributed.
- The mixture should hold together when squeezed but should not be overworked—handle it as you would ground meat to keep the meatballs tender and light.
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Ready when: Mushrooms and garlic are evenly dispersed throughout without visible streaks
Tip: Overmixing will create dense, rubbery meatballs; stop as soon as everything is combined.
Prepare baking sheetOven 375°F / 190°C
- If not already done, line a large baking sheet (at least 18×13 inches / 45×33 cm) with parchment paper.
- Lightly brush or drizzle the remaining 1 tbsp (15 ml) olive oil across the parchment.
- The oven should already be preheating to 375°F (190°C).
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Ready when: Baking sheet is lined and lightly oiled
Form meatballs
- Using a 1-tablespoon cookie scoop (or two small spoons), form the mixture into balls roughly 1.25 inches (3 cm) in diameter.
- Place each ball on the oiled parchment, spacing them about 1 inch (2.5 cm) apart to allow for even baking and browning.
- You should have about 24 meatballs.
- If the mixture feels sticky, lightly dampen your hands with cool water between forming each ball.
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Ready when: All meatballs are formed and evenly spaced on the sheet
Tip: A 1-tablespoon cookie scoop ensures uniform size so they bake evenly and look attractive; if you don't have one, scoop about 1 tablespoon of mixture with a spoon and roll between your palms.
Bake until goldenOven 375°F / 190°C
- Transfer the baking sheet to the preheated 375°F (190°C / 190°C) oven and bake for 20–25 minutes, until the meatballs are golden brown on the outside and feel firm and set when gently pressed.
- The tops and sides should have a light golden crust, and there should be no soft or wet spots.
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Ready when: Meatballs are golden brown on the outside and feel firm when gently pressed
Tip: Rotate the sheet halfway through baking if your oven has hot spots, for more even browning.
Cool and serve
- Remove the baking sheet from the oven and let the meatballs rest on the sheet for 2–3 minutes.
- This allows them to firm up completely and makes them easier to move without breaking.
- Serve warm with marinara sauce, pesto, or your choice of dipping sauce.
- They are also excellent tossed with pasta and sauce or placed in a sandwich.
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Ready when: Meatballs are still warm but firm enough to handle without breaking
Tip: Serve immediately for the best texture, as they will continue to firm up and become slightly denser as they cool completely.
Good to know
Tips
- Squeeze the minced mushrooms thoroughly—excess moisture is the most common reason meatballs fall apart or turn out dense and soggy. Proper drainage is essential.
- Don't overmix once the mushrooms are added; handle the mixture as gently as you would ground meat to keep the meatballs tender and light rather than dense and rubbery.
- For serving with pasta, warm the finished meatballs gently in marinara sauce over low heat for the last 2–3 minutes to infuse them with flavor and keep them moist.
- These freeze beautifully both cooked and uncooked, making them ideal for meal prep, advance entertaining, or quick weeknight dinners.
Make ahead
Form the meatballs up to 4 hours ahead, cover tightly with plastic wrap, and refrigerate. Increase the baking time by 2–3 minutes if baking from a chilled state. You can also freeze the formed, uncooked meatballs on the baking sheet, then transfer to a freezer bag for up to 3 months; bake from frozen at 375°F (190°C) for 30–35 minutes.
Storage & reheating
Room temperature: up to 2 hours (then refrigerate). Refrigerator: up to 4 days in an airtight container; reheat at 350°F (175°C) for 8–10 minutes until warmed through. Freezer: up to 3 months; reheat from frozen at 375°F (190°C) for 20–25 minutes, or thaw first and reheat as directed for refrigerated meatballs.
Substitutions
- whole milk ricotta cheese → mascarpone cheese or cream cheese. Use in equal amounts for a richer, creamier binder with a more luxurious texture
- fresh basil → dried basil (1 tsp). Dried herbs are more concentrated; use the same weight but expect a slightly muted flavor compared to fresh
- panko breadcrumbs → regular fine breadcrumbs (1/2 cup plus 2 tablespoons). Panko is airier, so you need less volume of regular breadcrumbs to achieve the same structure and binding
- Parmesan cheese → Pecorino Romano. Use in equal amounts for a sharper, more assertive cheese flavor and slightly more salty profile
