Yummy Meatballs Recipe

Yummy Meatballs

Ingredients:

• 1 tablespoonolive oil
• 1 poundfresh white mushrooms, finely chopped
• 1 teaspoonsalt or depending on taste
• 1 ½ tablespoonbutter
• 1/2 cupfinely chopped onion
• 5 clovesgarlic, minced
• 1 ¼ cupquick-cooking oats
• 2 ouncevery finely shredded Parmigiano-Reggiano cheese
• ¾ cupbread crumbs
• ¾ cupparsley, packed
• 2eggs, divided
• Freshly ground black pepper to taste
• 1 pinchdried oregano
• 3 ½ cupspasta sauce

 

Directions:

1. Heat olive oil in a sauce pan over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 4-5 minutes.
2. Stir onion into mushrooms and cook, stir often, until onion is translucent, 4-5 minutes. Remove sauce pan from heat and stir garlic into mushroom mixture until odoriferous, about 1 minute. Transfer to a mixing bowl.
3. Mix oats into mushroom mixture until thoroughly combined. Gently stir 2 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, ¾ cup parsley, and 1 egg; season with salt, black pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
4. Cover bowl with plastic wrap and refrigerate at least 6 hours, or may refrigerate overnight for best flavor and texture.
5. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
6. Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
7. Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
8. Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.