- Olive oil, for frying
- 700g button mushrooms, finely diced
- 2 cloves garlic, crushed
- 1/2 cup quick oats
- 1 cup (200g) ricotta cheese
- 1 egg, lightly beaten
- 150g (3/4 cup )feta, crumbled
- 2 tablespoons finely chopped parsley, plus extra to serve
- 1 tablespoon olive oil, extra
- 1 red onion, finely sliced
- 1 tablespoon tomato paste
- 400ml jar tomato passata or tomato pasta sauce
| - Preheat oven to 180°C (160°C fan forced). Heat 1 tablespoon olive oil in frying pan and saute mushrooms and garlic over medium heat for 10-12 minutes or until mushrooms are very soft and well cooked through
- In a mixing bowl, combine the mushrooms with oats, ricotta, egg, 50g (1/4 cup) crumbled feta and parsley and season to taste. Shape mushroom mixture into balls and place on a baking tray lined with paper. Bake 20 minutes or until firm and browned
- Heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and cook for 5 minutes or until softened. Add tomato paste and cook for one minute then add tomato passata and 1/2 cup of water, simmer for 5 minutes or until slightly reduced. Add the meatballs and simmer for two minutes or until heated through
- Serve meatballs sprinkled with remaining feta and extra parsley and serve with spaghetti, steamed greens or mashed potato
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