Meatless “Meatballs” If you’ve given up meat on Fridays during Lent, this dish is a fl avorful alterna ve to fi sh.
1 tablespoon olive oil 1 pound fresh white mushrooms, fi nely chopped 1 pinch salt 1 tablespoon bu er 1/2 cup fi nely chopped onion 4 cloves garlic, minced 1/2 cup quick-cooking oats 1 ounce fi nely shredded Parmesan-Reggiano cheese 1/2 cup bread crumbs 1/4 cup chopped fl at-leaf (Italian) parsley, packed 2 eggs, divided 1 teaspoon salt Freshly ground black pepper to taste Pinch cayenne pepper Pinch dried oregano 3 cups marinara sauce 1 tablespoon fi nely shredded Parmesan-Reggiano cheese 1 tablespoon chopped fl at-leaf (Italian) parsley
Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and s r un l liquid from mushrooms has evaporated. S r bu er into mushrooms, reduce heat to medium, and cook and s r mushrooms un l golden brown, about 5 minutes.
S r onion into mushrooms and cook, s rring o en, un l onion is translucent. Remove skillet from heat and s r garlic into mushroom mixture un l fragrant, about 1 minute. Transfer mixture to a mixing bowl.
Mix oats into mushroom mixture un l thoroughly combined. Gently s r 1 ounce Parmesan-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg. Season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork un l crumbly. S r in remaining 1 egg. Mixture should hold together when pressed.
Cover bowl with plas c wrap and refrigerate at least 4 hours. For best fl avor and texture, refrigerate overnight.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands un l smooth, if desired; arrange meatballs on prepared baking sheet. Bake in the preheated oven un l meatballs are lightly golden brown, 12 to 15 minutes.
Bring marinara to a boil in a large saucepan; reduce heat to low. Gently s r meatballs into sauce un l coated. Simmer meatballs in sauce un l cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmesan-Reggiano cheese and 1 tablespoon parsley.
April 2017 - 11
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