For the Mushroom Meatballs:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onions and minced garlic. Sauté for 2-3 minutes until the onions become translucent.
Add the finely chopped mushrooms to the skillet and cook for about 5-7 minutes, or until they release their moisture and become tender. Allow the excess moisture to evaporate.
In a food processor, combine the sautéed mushrooms, cannellini beans, rolled oats, nutritional yeast (if using), dried thyme, dried oregano, smoked paprika, salt, and black pepper. Pulse until the mixture is well combined and has a dough-like consistency.
Preheat your oven to 375°F (190°C).
Form the mushroom mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.
Brush the meatballs with the remaining 1 tablespoon of olive oil.
Bake in the preheated oven for 20-25 minutes or until the meatballs are firm and have a slightly crispy exterior.
For the Tomato Sauce:
While the meatballs are baking, prepare the tomato sauce. In a saucepan, combine the crushed tomatoes, minced garlic, dried basil, dried oregano, salt, and black pepper. Simmer over low heat for 10-15 minutes to allow the flavors to meld.
Once the meatballs are done baking, transfer them to the tomato sauce. Gently simmer for an additional 5-10 minutes, allowing the meatballs to absorb some of the sauce’s flavors.
Nutrition Facts:
(assuming 1/4 of the recipe per serving, without pasta):
Calories: 220
Total Fat: 5g
Sodium: 490mg
Total Carbohydrate: 36g
Dietary Fiber: 8g
Sugars: 4g
Protein: 11g
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