Chef John's Meatless Meatballs

Recipe View 1. Gather and meticulously prepare all ingredients.

Recipe View 2. Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook, stirring frequently, until the mushroom's liquid has fully evaporated. Introduce butter, reduce heat to medium, and continue cooking, stirring until the mushrooms achieve a luscious golden-brown hue. (Approximately 5 minutes)

Recipe View 3. Incorporate finely chopped onion into the mushrooms, stirring often, until the onion turns translucent. (Approximately 5 minutes). Remove the skillet from heat and stir in minced garlic until its fragrance fills the air. (Approximately 1 minute). Transfer the mixture to a mixing bowl.

Recipe View 4. Gently mix in quick-cooking oats to the mushroom mixture until thoroughly combined. Gently stir in 1 ounce of finely shredded Parmigiano-Reggiano cheese. Add bread crumbs, 1/4 cup of chopped parsley, and 1 egg; season generously with salt, black pepper, cayenne pepper, and dried oregano. Mix everything together using a fork until the mixture is crumbly yet cohesive. Incorporate the remaining 1 egg. The mixture should now hold together firmly when pressed.

Recipe View 5. Cover the bowl with plastic wrap and refrigerate, allowing the flavors to meld and deepen for at least 4 hours. For the ultimate flavor and texture experience, refrigerate overnight.

Recipe View 6. Preheat the oven to 450 degrees F (230 degrees C). Prepare a baking sheet by lining it with a silicone baking mat or parchment paper.

Recipe View 7. Shape the mixture into elegant, petite meatballs using a 2-tablespoon scoop. Gently roll the meatballs between your hands until smooth and uniform, if desired. Arrange the meatballs artfully on the prepared baking sheet.

Recipe View 8. Bake in the preheated oven until the meatballs are lightly golden brown and cooked through. (Approximately 12 to 15 minutes).

Recipe View 9. In a large saucepan, bring your favorite pasta sauce to a gentle simmer. Carefully introduce the meatballs into the sauce, ensuring they are completely coated. Allow the meatballs to simmer in the sauce, absorbing its rich flavors, until fully cooked through. (Approximately 45 minutes to 1 hour). Transfer to a serving bowl and garnish with 1 tablespoon of finely shredded Parmigiano-Reggiano cheese and 1 tablespoon of freshly chopped parsley.