- Heat the olive oil in a large shallow saucepan over medium heat. Add the onion, garlic, and mushrooms and sauté until the mushrooms are browned and tender and the onions are translucent. Remove from the heat.
- Transfer to a food processor along with the beans and parsley and pulse until combined and the mixture is mostly uniform, but still a bit chunky
- Transfer to a large bowl along with the bread crumbs, nutritional yeast, liquid aminos, basil, oregano, salt, and pepper. Stir with a spoon or use your hands to make sure the mixture is thoroughly combined. It should stick together when squeezed.
- If it’s still too wet, add more bread crumbs. Preheat the oven to 375°F . Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop up 1 tablespoon of the mixture and roll it into a ball. Use your finger to press a little hole in the middle and shape the mixture into a tiny “bowl.” Scoop ½ to ¾ teaspoon of the cheese sauce into the “bowl.”
- Take another tablespoon of the meatball mixture, shape it into a ball, then slightly flatten it into a “dome.” Place the dome on top of the meatball bowl, then use your fingers to seal the edges and shape it again into a ball. Place on the baking sheet and
- Bake for 30 to 35 minutes, flipping once halfway through.
- While the meatballs are in the oven, cook the pasta (if using): Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions until al dente. Drain and set aside.
- Heat the marinara sauce while the meatballs are baking.
- Serve the meatballs on their own, covered in sauce, or on top of the pasta. Leftover meatballs and sauce will keep in an airtight container in the fridge for 3 to 4 days.
