Are you allowed to call something meatballs if the recipe doesn’t contain any meat? I’m going to make an argument that yes, yes you can! You see, this vegetarian dish tastes so good, even for serious carnivores. I’m not even sure that most people would notice there isn’t any meat in this vegetarian white bean mushroom meatballs recipe with chimichurri sauce. The “meatballs” taste so great, your guests will think they’re meaty!
That’s the beauty of plant-based cooking. It’s easy to weave together flavors and create something that mimics a meaty texture. When you put the firm mushrooms and savory beans in the food processor with some breadcrumbs, it really comes together like raw beef or pork.
After you bake them in a high-temperature oven, you’ll get a crispy exterior (just like real meatballs). Top it all off with chimichurri sauce, and this mushroom meatballs recipes makes the perfect a healthy appetizer or a filling main dish.
Let’s Talk Chimichurri
Once you make this chimichurri sauce, I’m pretty sure you’ll become hooked. At its most basic, it’s just a combination of herbs, oil, and vinegar…but it’s really so much more than that. It’s bright, herbaceous, and unbelievably full-flavored. All you need is a food processor (or a blender) and a little bit of patience to let the flavors come together. You could eat the sauce straight away, but trust me: it really tastes best when it sits for at least 15 minutes.
If you have leftovers, never fear. This sauce refrigerates really well (and those flavors will continue to develop, too). You can use it as a salad dressing, mix it with Greek yogurt to make a sandwich spread, or drizzle it on top of your scrambled eggs. Breakfast, lunch, or dinner, you’ll be able to find something to do with this amazing sauce!
Everyone loves chimichurri over roasted beef or chicken, but we think it’s perfect with the flavors in this mushroom meatballs recipe. Give it a try and let us know what you think in the comments. I have a feeling this recipe is one you’ll be making again and again!
- 1 tablespoon olive oil
- 1 small yellow onion, diced small
- 3 cloves of garlic, minced
- 3 cups mushrooms, finely chopped (button mushrooms work best)
- 1/2 teaspoon Kosher salt, or salt to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 (15 ounce) can white beans, drained and rinsed (navy beans work best)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 cup whole wheat Panko bread crumbs
- 1 cup (packed) fresh parsley.
- 1/2 cup olive oil
- 1/3 cup red wine vinegar.
- 1/4 cup (packed) fresh cilantro.
- 2 garlic cloves
- 1/2 teaspoon ground cumin.
- 1/2 teaspoon Kosher salt
- Preheat oven to 375 and line a baking sheet with parchment paper. Heat a large skillet and add olive oil. Once hot, stir in the onion, garlic, and mushrooms and cook for another 3 to 4 minutes. Stir in salt, oregano, pepper, white beans, and lemon juice, let the mixture cook for 1 more minute.
- Transfer the white bean mushroom mixture to the food processor and pulse a few times until the mixture comes together. Pour in the parsley and Panko and pulse a few more times until the mixture is well combined.
- Form the meatballs into 1 inch balls, about 2 tablespoons per meatball. Bake for 20 minutes. Remove the meatballs from the oven, flip them over, and return to the oven for another 20 minutes.
- Combine all ingredients in a food processor and blend until a smooth. Pour into a bowl, cover, and let sit at room temperature for at least 15 minutes.
- Remove the meatballs from the oven and transfer to a serving plate. Drizzle the Chimichurri over the meatballs and enjoy!
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Other Plant-Based Recipes You’ll love:
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This recipe allows you to transform all of your favorite meaty dishes like hamburgers, tacos, and pasta into a plant-based version. It really couldn’t be easier to do, either! Click the link to find out our secret technique to turning quinoa into “beef.”