Yield: 20 Meatballs
These heavenly meatballs don’t need meat to taste awesome! You just have to try and taste them yourself. Enjoy!
1 tbsp olive oil
1 pound / 453 gr white mushrooms, finely chopped (use the food processor to save time)
1 tbsp butter
½ c finely chopped onion
2 garlic cloves, minced
½ c quick-cooking oats
4 to 5 tbsp grated Parmesan cheese
½ c breadcrumbs (I used gluten-free breadcrumbs)
4 tbsp fresh chopped parsley
2 Eggs, divided
1 tsp salt
¼ tsp ground black pepper
¼ tsp dried oregano
Pinch cayenne pepper
3 c of your favourite tomato sauce
½ c shredded mozzarella cheese (or any other cheese you prefer).
Step 1: Place a large skillet on the stove and turn the heat to medium-high.
Step 2: Add olive oil and allow it to become hot.
Step 3: Add the mushrooms and a pinch of salt. Cook for about 10 minutes or until the mushrooms are soft and have released their natural liquid.
Step 4: Add the butter and allow it to melt.
Step 5: Cook the mushrooms for another 5 minutes or until the golden brown.
Step 6: Add the onions and cook for another 5 minutes or until soft.
Step 7: Add the garlic and cook for about a minute or until aromatic.
Step 8: Remove from the heat and transfer the mixture into a bowl.
Step 9: Add in the oats and stir until well mixed.
Step 10: Add the breadcrumbs, egg, parsley, oregano, cayenne pepper, Parmesan cheese, salt, and pepper. Use a fork to stir everything until well combined.
Step 11: Add the other egg and stir until well mixed.
Step 12: Cover the bowl and place it inside the fridge for about 2 hours to overnight.
Step 13: Prepare the oven and preheat to 230 degrees C or 450 degrees F.
Step 14: Line with parchment paper a baking sheet.
Step 15: Form meatballs out of the mixture about 1 tablespoon each.
Step 16: Place the meatballs onto the prepared baking sheet.
Step 17: Place the meatballs inside the preheated oven and bake for 15 to 20 minutes or until golden brown.
Step 18: Remove the meatballs from the oven and allow them to cool at room temperature.
Step 19: Place a large skillet on the stove and turn the heat to low.
Step 20: Add the tomato sauce and simmer until hot.
Step 21: Add the meatballs and toss until well coated with the sauce.
Step 22: Allow the meatballs to simmer for 45 minutes, then sprinkle a generous amount of mozzarella cheese on top. Cover the skillet and allow the cheese to melt for another 4 minutes.
Step 23: Garnish with chopped parsley.
Step 24: Serve and enjoy!
Calories: 48 | Fat: 2g | Carbs: 5g | Protein: 3g
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