Mushroom “meat”balls

Mushroom “meat”balls

You need to start this in the morning or the night before you want to eat it. The balls need time to rest in the fridge, so they stay firm and well, ball-like. Sometimes, good things must be waited for … the flavours get friendly and the balls become much more ballsy.

Serves 4

    A glug (about 10 – 15ml) olive oil
    500g mushrooms, finely chopped
    ½ teaspoon salt
    15 g butter
    1 large onion, finely diced
    4 cloves garlic, finely grated
    80g gluten free oats oats
    30g Parmesan cheese, finely grated
    80g gluten free breadcrumbs
    40g chopped, flat-leaf parsley
    2 medium eggs

To taste:
Ground salt and black pepper, a pinch of cayenne or chilli powder and 4g dried oregano
    To serve:
    Tomato passata
    Parmesan cheese, finely grated
    Chopped parsley
1.    Fry mushrooms and a sprinkle of salt over a medium heat until dry. Add butter and continue cooking until the mushrooms begin to brown. This will take about five minutes. It’s important to let them brown, as this adds flavour.
2.    Add onion and cook until translucent, stirring from time to time. Turn heat off and add garlic, stir for a minute or so, until you can smell the cooked garlic.
3.    Transfer to a mixing bowl. 
4.    Add oats, parmesan, breadcrumbs,, one egg, parsley and condiments “to taste”.
5.    Once mixed, add the second egg and stir well.
6.    Cover in clingfilm and refrigerate for 4 -5 hours or overnight.
7.    Heat oven to 230°C. 
8.    Form mixture into small meatballs. Place on parchment-lined baking tray.
9.    Bake for about 12 minutes, until the balls look golden brown.
10.    Add balls to warmed passata and simmer for 10 – 15 minutes.
11.    Serve with additional parmesan and parsley.