mushroom meatballs and spaghetti

mushroom meatballs and spaghetti

Mushroom meatballs and spaghetti make the perfect mid-week dinner.

  • 50 mins + chilling
  • 4
  • Intermediate

INGREDIENTS

  • olive or avocado oil, for frying
  • 1 onion, chopped
  • 500g mushrooms, finely chopped
  • 4 garlic cloves, crushed
  • 250ml instant oats
  • 250ml fresh breadcrumbs
  • handful parsley, chopped
  • 2 eggs
  • 3ml dried oregano
  • 700g jar tomato passata
  • handful basil, chopped
  • spaghetti, to serve
  • grated pecorino, to serve

METHOD

  1. Heat a splash of oil on medium-high and sauté the onion and mushrooms for about 15 minutes or until golden and all the water has evaporated. Season. Add garlic and cook for 1 minute. Cool.
  2. Add the oats, breadcrumbs, parsley, eggs and oregano. Season. Refrigerate for at least 1 hour or overnight.
  3. Shape tablespoons of the mixture into balls. Heat a splash of oil on medium-high and fry for about 5 minutes or until golden. Add the passata and cook on low for 10 minutes. Stir through basil. Serve with spaghetti and pecorino.

Freeze it:

Rinse the spaghetti before freezing, topped with the sauce.

READ MORE: WHAT TO FREEZE AND WHAT NOT TO FREEZE

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART

Magazine issue date: August, 2016


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