Recipe Detail

Mushroom meatballs in cherry tomato sauce

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.


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