Convection is the ideal mode for roasting these delicious meatless mushroom meatballs because convection will prevent these meatball from draying, and cooking a side dish of roasted Brussels sprouts and carrots at the same time, for an easy delicious meal.

These mushroom meatballs are made the same way as traditional meatballs and can be served in a sauce over pasta, sauteed garlicky greens, or in this recipe a Convection meal with roasted vegetables mixed with quinoa.

INGREDIENTS

1 lb white mushrooms, finely chopped

¼ teaspoon salt

1  tablespoon butter

1 small yellow onion, minced

4 cloves garlic, minced

¼ cup grated Parmesan cheese

2  large eggs

1  teaspoon salt

Ground pepper to taste

⅛  teaspoon cayenne pepper

½  teaspoon dried oregano

½  teaspoon dried thyme

1  tablespoon olive or vegetable oil

¾  cup fine breadcrumbs

¼  cup chopped Italian parsley

PREPARATION

Heat the oil in a large skillet or sauté pan over moderate heat. Add the mushrooms, sprinkle with the salt, and cook, occasionally stirring until the liquid has evaporated, about 10 - 15 minutes.

Add the butter to the pan, stir in the onions, and cook for another 5 minutes to soften before stirring in the garlic. Remove from the heat and stir in the Parmesan cheese.

Add the remaining ingredients and using a large ice cream scoop or a couple of tablespoons form into meatball-sized patties and place onto a parchment-lined rimmed baking sheet.

Preheat the oven to Convection Bake or Convection Roast at 375 degrees and bake for 15 minutes until browned.

Serves 4