The MUSHROOM MEATBALLS IN TOMATO SAUCE are perfect as a main course, a single-dish meal or even as a warm, flavorful appetizer — ideal for anyone looking for a good alternative to classic meat meatballs.
Prepared with chopped champignon mushrooms, breadcrumbs, parmesan and herbs, these meatballs win you over with their rustic aroma and delicate texture. Once formed, they are fried and then plunged into a homemade tomato sauce, where they cook slowly, absorbing all the flavor of the sauce.
Soft and aromatic, they can be served on their own or accompanied by mashed potatoes, white rice or pasta for a complete meal.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 10 pieces
- Cooking methods: Frying, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz champignon mushrooms
- 1 egg
- 3 tablespoons parmesan
- 4 tablespoons breadcrumbs
- 1 bunch parsley
- to taste salt
- to taste black pepper
- 1 1/4 cups peeled tomatoes (or passata)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- 1 1/4 cups vegetable oil
For mushroom meatballs in tomato sauce you will need
- 1 Food processor
- 1 Bowl
- 1 Pot
- 1 Pan
- Paper towels
Preparation of mushroom meatballs in tomato sauce
Clean the mushrooms and slice or chop them. Place them in the food processor with the parsley and pulse until finely chopped.
Transfer the mixture to a bowl and add the parmesan, the egg, the breadcrumbs, more parsley, salt and pepper. If you like, add half a clove of garlic (without the green shoot) finely chopped.Mix all the ingredients until you get a compact but soft mixture. If it’s too wet, add more breadcrumbs.
Take portions of the mixture and form small balls.
Heat the oil and fry the mushroom meatballs, a few at a time, until golden brown.
For a lighter version, bake them in the oven at 392°F for about 20–25 minutes, turning them halfway through cooking.
Drain them, blot with paper towels and set aside.
In a saucepan, add a drizzle of oil and gently sauté the garlic over low heat. Add the peeled tomatoes or tomato puree, adjust salt and let simmer for 15 minutes.
Add the meatballs and let everything simmer together for 10 minutes to absorb the flavors.
Plate your mushroom meatballs in tomato sauce and serve them piping hot with chopped parsley.
Variation
You can serve the mushroom meatballs without sauce, accompanied by a cheese cream such as gorgonzola or parmesan.
