Vegetarian Mushroom Meatballs in Tomato Chermoula Sauce
Servings 4
Ingredients
Mushroom meatballs
- ½ lb shiitake mushrooms
- ½ lb cremini mushrooms
- ½ cup onion
- 2 cloves garlic
- ¼ cup parsley
- ¼ cup cilantro
- ½ cup oats
- ½ cup panko
- 2 large eggs
- ½ cup grated parmesan
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon paprika
- 1 teaspoon cumin
Tomato chermoula
- 1 tablespoon olive oil
- 1 cup cilantro chopped
- ½ cup parsley chopped
- 1 tablespoon jalapeno fresh, diced
- 1 tablespoon garlic minced
- 2 teaspoon cumin
- 2 teaspoon paprika
- 1 teaspoon coriander
- 28 ounces canned crushed tomatoes
- salt and pepper
- grated parmesan to finish
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
- Make the mushroom meatballs. In a food processor, pulse together ½ lb shiitake mushrooms, ½ lb cremini mushrooms, ½ onion, 2 cloves garlic, ¼ cup parsley, and ¼ cup cilantro. Transfer the mushroom mixture to a large bowl and add ½ cup oats, ½ cup panko, 2 eggs, ½ cup grated parmesan, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoon paprika, and 1 teaspoon cumin. Mix the ingredients until well combined. Form meatballs and place on the prepared baking sheet. Bake for 20 minutes or until the meatballs are firm.
- Meanwhile, make the tomato chermoula. Heat 1 tablespoon olive oil in a saucepot over medium heat. Add 1 cup cilantro, ½ cup parsley, 1 tablespoon diced jalapeno, 1 tablespoon minced garlic, 2 teaspoon cumin, 2 teaspoon paprika, and 1 teaspoon coriander. Saute until the herbs are softened, about 1 minute, stirring frequently. Add the canned tomatoes and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Season the tomato chermoula with salt and pepper.
- Add the mushrooms to the chermoula and simmer for 5 minutes. Remove from heat and portion the meatballs into serving bowls. Finish with grated parmesan.
