1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In food processor, pulse mushrooms and shallots until small crumbs remain
2. In large skillet, heat oil over medium-high heat. Add mushroom mixture; cook and stir 5 minutes or until moisture is released.
3. In large bowl, stir oats, walnuts, nutritional yeast, parsley, soy sauce, thyme, mushroom mixture and ¼ teaspoon salt; form into 20 (1½-inch) meatballs and place 1 inch apart on prepared pan. Bake meatballs 20 minutes or until golden brown. Makes 20 meatballs.
4. In large skillet, heat sauce and meatballs over medium heat 5 minutes or until heated through. Serve sprinkled with parsley, if desired.
- 18 g Fat
- 2 g Saturated
- 415 mg Sodium
- 36 g Carbohydrates
- 9 g Fiber
- 10 g Sugars
- 1 g Added Sugars
- 12 g Protein
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Nutritional Information
- 18 g Fat
- 2 g Saturated
- 415 mg Sodium
- 36 g Carbohydrates
- 9 g Fiber
- 10 g Sugars
- 1 g Added Sugars
- 12 g Protein
Directions
1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In food processor, pulse mushrooms and shallots until small crumbs remain
2. In large skillet, heat oil over medium-high heat. Add mushroom mixture; cook and stir 5 minutes or until moisture is released.
3. In large bowl, stir oats, walnuts, nutritional yeast, parsley, soy sauce, thyme, mushroom mixture and ¼ teaspoon salt; form into 20 (1½-inch) meatballs and place 1 inch apart on prepared pan. Bake meatballs 20 minutes or until golden brown. Makes 20 meatballs.
4. In large skillet, heat sauce and meatballs over medium heat 5 minutes or until heated through. Serve sprinkled with parsley, if desired.