Note: I wouldn't put these in your pot of sauce like you might with a regular meatball. They could fall apart easily if too saturated. I normally keep these out of the sauce until it's time to serve them, then pour sauce over them, like in the photo.
What you'll need
1 ½cupswhole wheat breadcrumbs, regular or panko
1tspItalian seasoning (omit if using seasoned breadcrumbs)
½cupwalnuts, chopped (or 3/4 cup whole)
1small onion, chopped (about 1/2 cup)
How you'll do it
Preheat oven to 350° and line a baking pan with parchment paper or a baking mat.
Add bread crumbs, Italian seasoning, garlic powder, and salt to a large bowl.
Add walnuts to food processor and chop into coarse crumbs. Add walnuts to the bowl and mix to incorporate.
Add mushrooms and onion to large food processor or blender and process until you have a chunky puree.
Scoop mushroom-onion mixture into bowl with dry ingredients. Stir mixture well until fully combined.
Scoop out about 1 ½ tbsp of mixture at a time and mold into meatballs, placing onto the baking sheet as you go. If you want to make them a little bigger than that, go for it. You'll just need to bake them a bit longer.
Bake for 25 minutes. Roll meatballs over gently and bake another 15-20 minutes or until meatballs have firmed up and don't feel mushy after a gentle squeeze.