Sometimes I like to replace ground meat with chopped mushroom, as it gives a similar texture. These hearty and delicious veggie meatballs are not something you wanna do on weekdays, but give them a try on weekends. They are so good that da hubs said I could make them anytime!
Refrigerating the mushroom patty overnight not only makes it easier to shape, but also enhances the flavour and texture.
Ingredients：
Mushroom patty
1 tbsp olive oil
1 pound fresh white mushrooms (finely chopped)
A pinch of salt
1 tbsp butter
1/2 cup onion (finely chopped)
4 cloves garlic (minced)
1/2 cup quick-cooking oats
2 tbsp Parmigiano-Reggiano cheese (very finely shredded)
1/2 cup bread crumbs
1/4 cup Italian parsley (chopped)
2 eggs
1 tsp salt
A pinch of black pepper
A pinch of cayenne pepper
A pinch of dried oregano
Meatballs in sauce
3 cups canned tomato sauce
1 tbsp Parmigiano-Reggiano cheese (very finely shredded)
1 tbsp Italian parsley (chopped)
Steps：
Mushroom patty
1. Heat olive oil in a pan over medium-high heat. Add mushrooms and salt. Cook until liquid from mushrooms has evaporated. Stir occasionally.
2. Stir butter into mushrooms and reduce heat to medium. Cook about 5 minutes or until golden brown. Stir occasionally.
3. Add onion. Stir and cook for 5 minutes or until translucent.
4. Remove pan from heat and add garlic into mushroom mixture. Mix and stir for about 1 minute. Then pour it into a mixing bowl.
5. Add oats, Parmigiano-Reggiano cheese, bread crumbs, parsley and 1 egg into the mixture.
6. Season with salt, black pepper, cayenne pepper and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
7. Cover bowl with plastic wrap and refrigerate for 4 hours at least.
8. Heat oven to 230C. Line a baking pan with a parchment paper.
9. Mold the mixture into small meatballs with hands. Arrange them on the baking pan. Bake for 12-15 minutes or until lightly golden brown.
Meatballs in sauce
1. Bring tomato sauce to a boil in a saucepan, then reduce heat to low.
2. Gently roll meatballs into the sauce until evenly coated. Simmer for 45-60 minutes.
3. Dish up and garnish with Parmigiano-Reggiano cheese and parsley. Then serve.
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