Mushrooms!
Even if you don't like mushrooms you won't know their mushrooms by the time you finish. (That's for my brother Marc)
I doubled the recipe below even though I'm just feeding two. I figured I could freeze a couple dozen. Follow the video directions for chopping and cooking and you won't be disappointed.
Below is the original recipe for those who want to try making these.
MEATLESS MEATBALLS
1 T olive oil
1 lbs white mushrooms, finely chopped
1 pinch salt
1T butter
1/2 c chopped onion
4 cloves garlic minced
1/2 c fast cooking oats
1 oz (1/2 c ) parmigiano reggiano cheese
1/2 c bread crumbs
1/4 c flat leaf parsley
2 eggs (divided)
fresh ground black pepper to taste
1 pinch cayenned
1 pinch dried oregano
3c pasta sauce
1 T parmegiano reggiano cheese
1T chopped fresh parsley
Watch video:MEATLESS MEATBALLS
Heat oil in skillet on med high.
Add mushrooms to hot oil.
Sprinkle with salt, stir until liquid evaporated.
Stir butter in, reduce heat to med.
Cook until golden brown ~ 5 min.
Stir onion into mushrooms, stir often til onion translucent (5 min)
Remove skillet from heat and stir in mushroom mixture (1 min)
Transfer to mixing bowl.
Mix oats in.
Gently stir in 1 oz cheese, bread crumbs, 1.4 c parsley and 1 egg.
Season with salt, black pepper, cayenne and oregano.
Mix together with fork until crumbly.
Stir in remaining 1 egg.
Mixture should hold together when pressed.
Cover bowl with plastic wrap and refrigerate at least 4 hours.
(I refrigerated overnight for better flavor)
Preheat oven 450.
Line baking sheet with parchment paper.
Form small meatballs with 2T scoop.
Roll lightly between hands
Arrange meatballs on baking sheet.
Bake until lightly golden brown. (12-15 min)
Bring sauce to boil in lg saucen, reduce heat to low.
Gently stir in meatballs until coated.
Simmer until cooked (45 min- 1 hr)
Transfer to bowl garnished with cheese and parsley.
YUM!
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