Ricotta and Mushroom Not-Meatballs Recipe | Legendairy

Ricotta and Mushroom Not-Meatballs


4
Medium
30 MINS
25 MINS

Change up your regular spaghetti and meatballs with a delicious meat-free twist! These meatballs taste like balls of ravioli filling without the pasta, they're super delicious and sure to be a hit with mushroom lovers everywhere!

INGREDIENTS

  • 1 tablespoon olive oil, for sauteeing, plus extra
  • 700g button mushrooms, finely diced (see note)
  • 2 cloves garlic, crushed
  • ½ cup quick oats
  • 1 cup (200g) ricotta cheese
  • 1 egg, lightly beaten
  • 150g (¾ cup) feta, crumbled
  • 2 tablespoons finely chopped parsley, plus extra to serve
  • 1 red onion, finely sliced
  • 1 tablespoon tomato paste
  • 400ml jar tomato passata or tomato pasta sauce

METHOD

  1.  Preheat oven to 180°C (160°C fan forced).  Heat 1 tablespoon olive oil in frying pan and sauté mushrooms and garlic over medium heat for 10-12 minutes or until mushrooms are very soft and well cooked through. 
  2.  In a mixing bowl, combine the mushrooms with oats, ricotta, egg, 50g (1/4 cup) crumbled feta and parsley and season to taste.  Shape mushroom mixture into balls and place on a baking paper lined oven tray.  Bake for 20 minutes or until firm and browned.   
  3.  Heat 1 tablespoon oil in a large frypan over medium heat.  Add onion and cook for 5 minutes or until softened.  Add tomato paste and cook for 1 minute then add tomato passata and ½ cup water, simmer for 5 minutes or until slightly reduced.  Add the meatballs and simmer for 2 minutes or until heated through.  
  4. Serve meatballs sprinkled with remaining feta and extra parsley and serve with spaghetti, steamed greens or mashed potato. 

HANDY TIPS

Mushrooms can be chopped in a food processor to make this quicker!

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