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Vegetable Meatballs

  • Olive Oil 60.0 ml
  • Button Mushrooms , chopped 500.0 g
  • Shiitake Mushrooms, chopped 500.0 g
  • Oyster mushrooms, chopped 500.0 g
  • Unsalted Butter 60.0 g
  • White Onion, miced 120.0 g
  • Garlic, miced 45.0 g
  • Quick Cooking Oats 120.0 g
  • Knorr Potato Flakes 2kg 120.0 g
  • Flat Leaf Parsley, chopped 30.0 g
  • Dried Oregano 10.0 g
  • Cayenne Pepper 5.0 g
  • Egg 3.0 pc
  • Black Pepper 3.0 g
  • Tomato Sauce, prepared 1000.0 ml
  1. Vegetable Meatballs

    30 minutes
    1. Heat the oil and sauté the mixed mushrooms until brown and almost dry.
    2. Stir in the Knorr Aromat and butter.
    3.  Add the garlic and cook for 2 minutes.
    4. Stir in the oats, Knorr Potato Flakes, parsley, oregano, and cayenne.
    5. Cool the mixture down a bit then stir in the eggs.
    6. Season with pepper.
    7. Cover and chill for 5 hours.
  2. Assembly

    30 minutes
    1. Form into 30g balls and bake in a pre-heated 350F oven until brown and cooked through.
    2. Serve with the tomato sauce over spaghetti and your choice of veggie garnish.