Eggetarian
Eggetarian “Meat” Balls Recipe
Servings |
MetricUS Imperial
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Ingredients
- 1 tablespoon olive oil
- 1 pound fresh white mushrooms finely chopped
- 1 pinch Salt
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 4 cloves garlic minced
- 1/2 cup quick-cooking oats
- 1 ounce very finely shredded Parmigiano-Reggiano cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf parsley packed, Italian
- 2 eggs divided
- 1 teaspoon Salt
- freshly ground black pepper to taste
- 1 pinch cayenne pepper or to taste
- 1 pinch dried oregano
- 3 cups pasta sauce
- 1 tablespoon very finely shredded Parmigiano-Reggiano cheese or to taste
- 1 tablespoon chopped flat-leaf parsley or to taste, Italian
Ingredients
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Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated.
- Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
- Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture.
- Add bread crumbs, 1/4 cup parsley, and 1 egg; 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.
- Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated.
- Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.