Directions

Step 1

Heat 1 tbs oil in a large frying pan over medium heat. Add mushrooms, zucchini and garlic and cook, stirring often, for 4-5 minutes until tender. Transfer mushroom mixture to a plate lined with paper towel. Set aside to cool. Wipe pan clean with paper towel.

Step 2

Combine mushroom mixture, beef, breadcrumbs and egg in a large bowl. Season with salt and pepper. Roll heaped tablespoons of mixture into small balls. Place in a single layer on a tray lined with baking paper. Cover and refrigerate for 20 minutes.

Step 3

Heat remaining 1 tbs oil in the frying pan. Cook meatballs in batches, turning often, for 5-7 minutes or until browned. Transfer meatballs to a tray. Drain excess fat from pan. Add onion to pan and cook, stirring often, for 3-4 minutes until tender. Add tomato sauce and cherry tomatoes and bring to the boil. Add meatballs, reduce heat and simmer, stirring occasionally, for 15-20 minutes until meatballs are cooked through.

Step 4

Meanwhile, cook spaghetti following packet directions. Drain and serve with mushroom meatballs and parmesan.

Recipe & image supplied by Sydney Markets