Be a veggie smuggler and blend some mushrooms into these meatballs. The kids will never know how good this recipe is for them!
Ingredients
3 tbs olive oil
400g button or cup mushrooms, diced
500g pork and veal mince
2 tbs tomato paste
1 egg
1 cup fresh breadcrumbs
1/3 cup flat leaf parsley, chopped
2 x 400g cans cherry tomatoes
1 tsp brown sugar
2 tsp red wine vinegar
Cooked rice, quinoa or a blend of rice and quinoa, to serve
Method
Heat 1 tablespoon oil in a large frying pan over high heat. Add mushrooms and cook, stirring occasionally, 5 minutes or until tender. Set aside to cool 20 minutes
Drain excess moisture from mushrooms and transfer to a food processor. Add mince, tomato paste, egg, breadcrumbs and parsley
Pulse until combined. Shape into small rissoles. Chill 30 minutes if time permits
Preheat the oven to 200°C or 180°C fan forced. Heat 2 teaspoons oil in a frying pan over medium-high heat
Cook rissoles, in batches 4-5 minutes until evenly browned. Arrange rissoles on a baking tray. Bake for 10 minutes or until cooked through
Meanwhile, add tomatoes, sugar and vinegar to frying pan, bring to boil. Reduce heat and simmer until reduced and thick
Add rissoles and simmer for 5 minutes until warmed through. Season to taste. Serve with rice and quinoa
