Mushroom & Ricotta Meatballs With Tomato Sauce

11
Ingredients

25m
Prep Time

25m
Cook Time

50m
Ready In

Recipe: #35128

June 20, 2020

Categories: Garlic, Mushrooms, Australian, Italian, Easter, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy, more

recipe by:
Tisme

"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 is 4 servings

Metric US

I've Tried It

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.