Preheat oven to 400°; line rimmed baking pan with parchment paper. In food processor, pulse mushrooms and shallots until small crumbs remain.
In large skillet, heat oil over medium-high heat. Add mushroom mixture; cook and stir 5 minutes or until moisture is released.
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.
In large skillet, heat sauce and meatballs over medium heat 5 minutes or until heated through. Serve sprinkled with parsley, if desired.
Ingredients
Directions
Preheat oven to 400°; line rimmed baking pan with parchment paper. In food processor, pulse mushrooms and shallots until small crumbs remain.
In large skillet, heat oil over medium-high heat. Add mushroom mixture; cook and stir 5 minutes or until moisture is released.
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.
In large skillet, heat sauce and meatballs over medium heat 5 minutes or until heated through. Serve sprinkled with parsley, if desired.