Hearty, tender mushroom meatballs swimming in warm marinara and garlic bread!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Peel and slice the onions and finely chop the garlic cloves. Wash the mushrooms, pat dry and thinly slice them.
Heat up a pan over medium heat with olive oil. Once warm, add onion and cook for 3-4 minutes, until soft. Add garlic and cook for additional 1-2 minutes. Add the mushrooms and cook until soft. Set aside to cool down.
Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
Drain the excess water from mushrooms and place them in food processor. Add the breadcrumbs, eggs, parmesan, oregano, thyme and season with salt and pepper. Pulse until smooth but still chunky. Using a medium (2 tablespoon) cookie scoop, portion the mushroom mixture onto the prepared baking sheet. Bake for about 25-30 minutes, until harden and golden brown.
In the meantime, prepare the marinara sauce. Peel and grate the garlic cloves. In a large skillet over medium heat, add the olive oil and fry the garlic for 1-2 minutes. Add the tomatoes and dried oregano. Season with salt and pepper. Stir well and let it cook for about 10-15 minutes simmering on medium heat.
For the bread, peel and finely chop the garlic cloves. Stir the butter in a bowl until creamy. Mix together the butter, parsley, garlic, garlic powder and salt.
Cut the loaf of bread in half lengthwise, being careful to keep the thickness the same on both halves. Using a pastry knife or spatula spread half of the garlic butter mixture on the one half of the loaf. Repeat with remaining butter and second half. Set prepared loaves on a rimmed baking sheet and broil until golden brown, for about 3-5 minutes.
Place the meatballs into the marinara sauce and serve everything with fresh garlic bread.
Preparing In The Kitchen
Peel and slice the onions and finely chop the garlic cloves. Wash the mushrooms, pat dry and thinly slice them.
Heat up a pan over medium heat with olive oil. Once warm, add onion and cook for 3-4 minutes, until soft. Add garlic and cook for additional 1-2 minutes. Add the mushrooms and cook until soft. Set aside to cool down.
Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
Drain the excess water from mushrooms and place them in food processor. Add the breadcrumbs, eggs, parmesan, oregano, thyme and season with salt and pepper. Pulse until smooth but still chunky. Using a medium (2 tablespoon) cookie scoop, portion the mushroom mixture onto the prepared baking sheet. Bake for about 25-30 minutes, until harden and golden brown.
In the meantime, prepare the marinara sauce. Peel and grate the garlic cloves. In a large skillet over medium heat, add the olive oil and fry the garlic for 1-2 minutes. Add the tomatoes and dried oregano. Season with salt and pepper. Stir well and let it cook for about 10-15 minutes simmering on medium heat.
For the bread, peel and finely chop the garlic cloves. Stir the butter in a bowl until creamy. Mix together the butter, parsley, garlic, garlic powder and salt.
Cut the loaf of bread in half lengthwise, being careful to keep the thickness the same on both halves. Using a pastry knife or spatula spread half of the garlic butter mixture on the one half of the loaf. Repeat with remaining butter and second half. Set prepared loaves on a rimmed baking sheet and broil until golden brown, for about 3-5 minutes.
Place the meatballs into the marinara sauce and serve everything with fresh garlic bread.
