Mushroom & Ricotta Meatballs With Tomato Sauce

4
Servings
25m
Prep Time
25m
Cook Time
50m
Ready In


"I have not made these yet, but I have seen this recipe from Dairy Australia many times and I really want to try them. These meatballs could be served over spaghetti or served on their own."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (446.5 g)
  • Calories 595.6
  • Total Fat - 30 g
  • Saturated Fat - 12.1 g
  • Cholesterol - 185.7 mg
  • Sodium - 2621.8 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 5.3 g
  • Sugars - 5.4 g
  • Protein - 56.7 g
  • Calcium - 667.8 mg
  • Iron - 4.7 mg
  • Vitamin C - 21.4 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the oven to 180°C (160°C fan forced). Heat 1 tablespoon olive oil in a frying pan and sauté the mushrooms and garlic over a medium heat for approx; 10-12 minutes or until mushrooms are very soft and well cooked through.

Step 2

In a mixing bowl, combine the mushrooms with the quick oats oats, ricotta, egg, 50 gram only (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.

Step 3

Heat 1 tablespoon oil in a large fry pan over medium heat. Add the onion and cook for 5 minutes or until softened. Add tomato paste and cook for 1 minute then add tomato passata and ½ cup water, simmer for 5 minutes or until slightly reduced. Add the meatballs and simmer for 2 minutes or until heated through.

Step 4

Serve meatballs sprinkled with remaining feta and extra parsley and serve with spaghetti.

Tips & Variations


No special items needed.

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