Spaghetti And Mushroom Balls

Serves: 4 (16 small meatballs)  

Ingredient	Qty	Prep
Spaghetti	1 pound	cooked al-dente
For Meatballs:
Mushrooms	1 pound	finely chopped
Onion	1 large	minced
Garlic	4 cloves	minced
Oats	1/2 cup	instant, quick cook
Breadcrumbs	1/2 cup
Cheddar cheese	1 ounce	finely grated
Eggs	2
Parsley	1/4 cup	finely chopped
Salt	to taste
Pepper	to taste
Cayenne pepper	to taste
Oregano	to taste
Olive oil	1 tbsp
Butter	1 tbsp
For Sauce:
Pasta sauce	3 cups
Parsley	for garnish	finely chopped
Mozzarella cheese	for garnish	finely grated
Cheddar cheese	for garnish	finely grated

Method:

• 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