Mushroom meatballs in cherry tomato sauce
|2 tbs olive oil||250g button mushrooms, finely diced|
|1 small zucchini, grated and squeezed dry||2 garlic cloves, crushed|
|500g lean beef mince||1 cup fresh wholegrain breadcrumbs|
|1 free-range egg, whisked||1 brown onion, finely chopped|
|700ml jar tomato passata sauce||250g cherry tomatoes, halved|
|500g spaghetti||Finely grated parmesan, to serve|
This delicious combination of mushrooms and cherry tomato sauce.
Preparation 35 mins + cooling time, Cooking time 40 mins. Serves 6.
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.
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.
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.
Meanwhile, cook spaghetti following packet directions. Drain and serve with mushroom meatballs and parmesan.
Recipe & image supplied by Sydney Markets