Spaghetti And Mushroom Balls

Serves: 4 (16 small meatballs)  

Spaghetti1 poundcooked al-dente
For Meatballs:
Mushrooms1 poundfinely chopped
Onion1 largeminced
Garlic4 clovesminced
Oats1/2 cupinstant, quick cook
Breadcrumbs1/2 cup
Cheddar cheese1 ouncefinely grated
Parsley1/4 cupfinely chopped
Saltto taste
Pepperto taste
Cayenne pepperto taste
Oreganoto taste
Olive oil1 tbsp
Butter1 tbsp
For Sauce:
Pasta sauce3 cups
Parsleyfor garnishfinely chopped
Mozzarella cheesefor garnishfinely grated
Cheddar cheesefor garnishfinely grated


  1. Fry mushrooms in olive oil with a little salt, till all the liquid has evaporated
  2. Add butter and cook on medium heat for another 5 minutes
  3. Add onion and garlic and cook for 5 minutes, turn off heat
  4. Transfer to another bowl and add oats, breadcrumbs, cheese, eggs, parsley, salt, pepper, cayenne pepper and oregano. Mix well.
  5. Cover with plastic wrap and keep refrigerated overnight
  6. Make balls with the mixture and cook for 15 minutes at 450° F
  7. Bring pasta sauce to a boil, reduce heat to low and cook meatballs for one hour. Add water if necessary
  8. Garnish with cheese and parsley