ricotta and mushroom not-meatballs.
Dietary: Gluten Free, Vegetarian
Serves: 4
Preparation: 30 mins
Cooking: 25 mins
Ingredients
1 tablespoon olive oil, for sauteeing, plus extra
700g button mushrooms, finely diced
2 cloves garlic, crushed
1⁄2 cup quick oats
1 cup (200g) ricotta cheese
1 egg, lightly beaten
150g (3⁄4 cup) feta, crumbled
2 tablespoons finely chopped parsley, plus extra to serve
1 red onion, finely sliced
1 tablespoon tomato paste
400ml jar tomato passata or tomato pasta sauce
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1. Preheat oven to 180°C (160°C fan forced). Heat 1 tablespoon olive oil in frying pan and sauté mushrooms and garlic over medium heat for 10-12 minutes or until mushrooms are very soft and well cooked through.
2. In a mixing bowl, combine the mushrooms with oats, ricotta, egg, 50g (1/4 cup) crumbled feta and parsley and season to taste. Shape mushroom mixture into balls and place on a baking paper lined oven tray.
Bake for 20 minutes or until firm and browned. Alternatively, you can airfry them.
3. Heat 1 tablespoon oil in a large frypan over medium heat. Add onion and cook for 5 minutes or until softened. Add tomato paste and cook for 1 minute then add tomato passata and 1⁄2 cup water, simmer for 5 minutes or until slightly reduced. Add the meatballs and simmer for 2 minutes or until heated through.
4. Serve meatballs sprinkled with remaining feta and extra parsley and serve with spaghetti, steamed greens or mashed potato.