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Vegetarian Mushroom Meatballs in Spanish Olive-Tomato Sauce
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5 from 4 votes

Vegetarian Mushroom Meatballs in Spanish Olive-Tomato Sauce

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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Entree
Cuisine: American, spanish
Servings: 4 servings
Author: Jamie Vespa MS, RD

Ingredients

Mushroom Meatballs

  • 1 Tbsp. olive oil
  • 2 1/2 cups very finely chopped mushrooms (portobello caps, shiitake or cremini)
  • 1/2 cup minced yellow onion
  • 2 minced garlic cloves
  • 1 tsp. fresh thyme
  • 1 tsp. dried oregano
  • 1 tsp. soy sauce (sub Worcestershire sauce)
  • 1 egg, whisked
  • 1/2 cup quick-cooking oats
  • 1/2 cup plain breadcrumbs
  • 2 Tbsp. milk
  • 1/4 tsp. each kosher salt and black pepper

Spanish Olive-Tomato Sauce

  • 1 Tbsp. olive oil
  • 1/2 cup finely chopped yellow onion
  • 2 garlic cloves minced
  • 1 Tbsp. tomato paste
  • 1/4 tsp. crushed red pepper flakes
  • 1 14.5-oz. can diced tomatoes
  • 1 cup vegetable broth
  • 1 tsp. paprika
  • 1/2 tsp. sugar
  • 1/2 tsp. each kosher salt and black pepper
  • 1/4 cup crumbled feta cheese
  • 1/4 cup thinly sliced Castelvetrano olives plus more for garnish

Instructions

  • Prepare Mushroom Meatballs: Heat oil in a large nonstick skillet over medium-high. Add mushrooms and onion; cook 5 minutes, until soft. Add garlic, thyme, and oregano; cook 1 minute. Transfer to a large bowl and let cool 10 minutes. Add soy sauce, egg, oats, breadcrumbs, milk, salt, and pepper; stir to combine. Refrigerate mixture for 30 minutes.
  • Preheat oven to 375°F and line a baking sheet with foil. Gently form mushroom mixture into 10 to 12 mini (golfball-sized) meatballs. Place meatballs on baking sheet; bake for for 15 to 17 minutes, until golden-brown.
  • Prepare Spanish Olive-Tomato Sauce: Heat oil in the same skillet you used for the mushrooms over medium heat. Add onions; cook 5 minutes, until softened. Add garlic, tomato paste, and red pepper flakes; cook 2 minutes, stirring occasionally. Add tomatoes, broth, paprika, sugar, 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. Add meatballs to sauce, and sprinkle olives and feta cheese overtop. Serve over pasta or orzo, couscous, or with crusty bread.

Nutrition

Serving: 1g | Calories: 245kcal | Carbohydrates: 27g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 683mg | Fiber: 4g | Sugar: 7g