Vegetarian Mushroom Meatballs in Tomato Chermoula Sauce

Christine Ma
by Christine Ma
4 servings
1 hr 5 min

When you cook for a group of people, there’s bound to be at least one or two people who have a dietary restriction. Living in Los Angeles probably makes these numbers go much higher (go figure). The most common dietary preferences that I deal with are vegetarian, vegan, and whole 30. With every meal, I have to create a version that’s suitable for vegetarians, vegans, and whole 30 dieters; it can be a challenge. Luckily for me, I now have a solid collection of vegetarian recipes so that I know I can please at least one crowd. These vegetarian mushroom meatballs in tomato chermoula sauce is one of those recipes. Even though I’m not a vegetarian, I still very much enjoy these meatballs. I can honestly say, I almost don’t miss the meat!

mushroom meatball mix

mushroom meatballs

Vegetarian Mushroom Meatballs in Tomato Chermoula Sauce
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
Show Nutrition Info
Hide Nutrition Info
Mushroom meatballs
  • ½ lb shiitake mushrooms
  • ½ lb cremini mushrooms
  • ½ cup onion
  • 1 tbsp garlic, minced
  • ¼ cup parsley
  • ¼ cup cilantro
  • ½ cup oats
  • ½ cup panko
  • 2 eggs
  • ½ cup grated parmesan
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tsp paprika
  • 1 tsp cumin
Tomato chermoula
  • 1 tbsp olive oil
  • 1 cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 tbsp jalapeno, fresh, diced
  • 1 tbsp garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp coriander
  • 28 ounces canned crushed tomatoes
  • salt and pepper
  • grated parmesan to finish

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, 1 tbsp 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 tsp salt, ½ tsp black pepper, 2 tsp paprika, and 1 tsp 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 tbsp olive oil in a saucepot over medium heat. Add 1 cup cilantro, ½ cup parsley, 1 tbsp jalapeno, 1 tbsp minced garlic, 1 tsp cumin, 1 tsp paprika, and ½ tsp 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 plate the meatballs into serving bowls. Finish with grated parmesan.
Christine Ma
Want more details about this and other recipes? Check out more here!
  • VA. VA. on Mar 16, 2021

    This recipe is incomplete. "portion the meatballs into bowls." What does this mean?

    • Christine Ma Christine Ma on Mar 16, 2021

      That just meant plate the meatballs into bowl. It was been reworded for better clarification.

  • Helen Anderson Helen Anderson on Mar 16, 2021

    Could you use a bottled or can sauté for this recipe?

    • Christine Ma Christine Ma on Mar 16, 2021

      You sure can! If you make just mushroom meatballs, you can pair it with whatever sauce you like.