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