Meatballs With Chili Mushroom Sauce Recipe
Ingredients
| 500 g pork and veal mince | ||
| Breadcrumbs | 1 Cup (16 tbs) | |
| Oregano | 1/4 Cup (16 tbs), finely chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| Tomato Paste | 1/4 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Olive oil | 1 Tablespoon | |
| Button mushrooms | 250 Gram, sliced | |
| 2 x 400 g cans tomatoes | ||
| Chilli sauce | 1/4 Cup (16 tbs) | |
Directions
Combine mince, breadcrumbs, oregano, garlic, paste and egg in medium bowl; roll level tablespoons of mixture into balls.
Place meatballs on oiled oven tray; bake, uncovered, in moderately hot oven about 15 minutes or until cooked through.
Meanwhile, heat oil in large pan; cook mushrooms, stirring, until just soft.
Add undrained crushed tomatoes and sauce to pan.
Bring to boil; simmer, uncovered, 5 minutes.
Add meatballs; cook, stirring, 2 minutes, [can be prepared ahead to this point; refrigerate overnight or freeze]
Place meatballs on oiled oven tray; bake, uncovered, in moderately hot oven about 15 minutes or until cooked through.
Meanwhile, heat oil in large pan; cook mushrooms, stirring, until just soft.
Add undrained crushed tomatoes and sauce to pan.
Bring to boil; simmer, uncovered, 5 minutes.
Add meatballs; cook, stirring, 2 minutes, [can be prepared ahead to this point; refrigerate overnight or freeze]
Chef
