Vegetarian Mushroom Meatballs in Spanish Olive-Tomato Sauce
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Vegetarian mushroom meatballs in a Spanish-inspired tomato sauce with olives, feta, and herbs—A hearty but not heavy dish that is ready for your weeknight dinner rotation.
Ingredients
  • **Mushroom Meatballs**
  • 4 tsp. olive oil, divided
  • 2 cups finely chopped portobello or shiitake mushroom caps
  • ½ cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 tsp. fresh thyme
  • 1 Tbsp. fresh chopped oregano
  • ½ tsp. soy sauce or fish sauce
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 egg, lightly beaten
  • 1 cup quick-cooking oats
  • 2 Tbsp. milk
  • 2 Tbsp. whole wheat breadcrumbs
  • **Spanish Olive-Tomato Sauce**
  • ¾ cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 (14.5-oz.) can diced tomatoes
  • 1 cup lower-sodium vegetable broth
  • ½ tsp. paprika
  • ½ tsp. sugar
  • ¼ tsp. each crushed red pepper flakes, kosher salt, and freshly ground black pepper
  • 3 Tbsp. crumbled feta cheese
  • ¼ cup thinly sliced Castelvetrano olives, plus more for garnish
Instructions
  1. Heat 2 tsp. of the oil in a large nonstick skillet over medium-high. Add mushrooms; cook 4 to 5 minutes, until golden. Add onions, reduce heat to medium. Cook 5 minutes, until softened. Add garlic, thyme, and oregano; cook 1 minute. Transfer to a large bowl and let cool 10 minutes. Add soy (or fish) sauce, salt, pepper, egg, oats, and milk; stir to combine. Refrigerate mixture for 30 minutes. Stir in breadcrumbs. Form mixture into 12 mini meatballs.
  2. Either cook meatballs stovetop in a nonstick skillet coated with olive oil over medium heat, turning to brown all sides, until golden-brown, or bake meatballs on a foil-lined baking sheet at 375°F for 15 to 17 minutes, followed by 1 to 2 minutes under the broiler, until golden-brown.
  3. Prepare tomato sauce by heating remaining 2 tsp. olive oil in the same skillet over medium heat. Add onions; cook 5 minutes, until softened. Add garlic; cook 1 minute, stirring often. Add tomatoes, broth, paprika, sugar, red pepper flakes, salt, and pepper; bring mixture to a boil. Reduce to a simmer and cook, uncovered, 15 minutes, using a wooden spoon or potato masher to lightly crush tomatoes, until sauce thickens. Stir in feta cheese and olives. Add meatballs to sauce; garnish with additional herbs and olives, if desired. Serve over pasta, zucchini noodles, or grain of choice.
Nutrition Information
Serving size: ¼th of recipe Calories: 245 Fat: 12 gm Saturated fat: 2 gm Carbohydrates: 27 gm Sugar: 7 gm Sodium: 683 mg Fiber: 4 gm Protein: 8 gm
Recipe by Dishing Out Health at https://dishingouthealth.com/vegetarian-mushroom-meatballs-spanish-olive-tomato-sauce/