Mushroom & Ricotta Meatballs With Tomato Sauce
Created by Tisme on June 20, 2020
- Servings: 4
- Prep Time: 25m
- Cook Time: 25m
- Recipe #35128
Ingredients
- 1 tablespoon olive oil (for sautéing, plus some extra)
- 700 grams mushrooms, finely diced (button mushrooms )
- 30 grams garlic cloves, crushed (2 garlic cloves)
- 1/2 cup oats (quick)
- 200 grams ricotta cheese (1 cup)
- 1 large egg (lightly beaten)
- 150 grams feta cheese (crumbled, 3/4 cup)
- 2 tablespoons parsley, fresh finely chopped, plus extra to serve
- 220 grams onion, finely sliced (1 red onion)
- 1 tablespoon tomato paste
- 1 jar (400 gram) tomato passata (or tomato pasta sauce)
How to Make
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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.
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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.
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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.
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Step 4: Serve meatballs sprinkled with remaining feta and extra parsley and serve with spaghetti.
Nutritional Facts
- 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