Chef Jaime Carmody, owner of Out of Thyme Kitchen Studio, makes this weekly for a longtime customer. Especially good for lunch boxes.
makes about 24

1 Tbsp. olive oil
1 lb. mushrooms, cleaned and chopped
1 Tbsp. butter
½ cup chopped onion
4 tsp. minced garlic
½ cup rolled oats
½ cup grated Parmesan
½ cup Panko or fresh breadcrumbs
¼ cup + 1 Tbsp. chopped parsley
2 large eggs, beaten
½ tsp. cayenne pepper
½ tsp. dried oregano
Salt and pepper
Pesto (recipe below) for serving

Heat oil in a skillet over medium-high heat. Add mushrooms and cook until moisture has evaporated. Add butter and a pinch of salt and cook until golden, about 5 minutes. Add onions and cook until translucent; add garlic and cook 1 minute. Transfer to a mixing bowl and cool slightly. Stir oats into mushroom mixture, then mix in Parmesan, breadcrumbs, 1⁄4 cup parsley, and 1 egg. Season with salt, pepper, cayenne, and oregano, mixing with a fork until crumbly. Stir in remaining egg. Cover and refrigerate at least 4 hours or overnight.

After the mixture has chilled, preheat oven to 425°; line a sheet pan with parchment. Scoop 1 Tbsp. mushroom mixture and shape into a meatball; repeat with remaining mixture. Arrange on baking sheet. Bake until golden, 12–15 minutes. Let cool slightly on the pan. Remove and toss with pesto.

Spinach Pesto 

makes 1½ cups

1 cup basil leaves
2 cups baby spinach leaves
⅓ cup toasted pine nuts
¼ cup grated Parmesan
2 tsp. minced garlic
½–1 cup olive oil
Salt and pepper

In a food processor, blend basil, spinach, pine nuts, Parmesan, garlic, salt, and pepper. With motor running, slowly drizzle in olive oil until desired thinness. (Replace some of the oil with water to reduce fat content.) Adjust seasoning as needed.