Created by Tisme on June 20, 2020
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.