Serves: 4
Cooks In: 35 minutes
Ingredients
¼ cup extra virgin olive oil
1 onion, chopped
1 bunch fresh flat-leaf parsley, stalks chopped, leaves reserved
3 garlic cloves, crushed
2 tsp dried oregano
1 ½ tsp smoked paprika
500 g swiss brown mushrooms (see notes)
2 tbsp tomato paste
1 cup cooked quinoa
⅓ cup grated parmesan (25g), plus extra to serve
1 egg
500 g jar tomato pasta sauce
Cooked pasta, to serve
Method
- Heat oil in a large frying pan over a medium-high heat. Add onion, parsley and season with freshly cracked black pepper and salt. Cook for 3 to 4 minutes or until translucent. Add the garlic, oregano, thyme and paprika and cook for 1 minute or until fragrant.
- Pulse the mushrooms in a food processor until finely chopped. Add to onion mixture with tomato paste and cook for 8 to 10 minutes or until all the liquid has evaporated and the mushrooms start to caramelise. Transfer to a bowl and chill in the fridge.
- Preheat oven to 200C/180C fan-forced.
- Finely chop 2 tablespoons of the parsley leaves. Add to the chilled mushroom mixture with quinoa, parmesan and egg. Stir to combine. Roll tablespoons of mixture into balls and arrange on a baking paper-lined oven tray. Brush with oil and bake for 15 to 20 minutes.
- Heat sauce in a deep frying pan over medium high heat. Simmer for 2 to 3 minutes, then add meatballs to gently coat. Spoon sauce and 4 to 5 meatballs over cooked pasta and sprinkle with extra grated parmesan and fresh parsley leaves. Serve.
Note: You can use white cup mushrooms instead of Swiss Brown.
References
Recipes sourced through Australianmushrooms.com.au which is owned and operated by Horticulture Innovation Australia Limited (ABN 716 021 001 49)
