These tasty “meatballs” made from Shiitake mushrooms are a great vegetarian alternative to the classic Italian meatballs. Serve them in a tomato sauce with spaghetti for a delightfully delicious and meat-free dinner, but with the same warm flavor.
Procedure:
1. Make the meatball mixture: Sauté finely chopped Shiitake mushrooms, onion, and garlic in a little oil in a pan until tender and golden. Allow the mixture to cool slightly.
2. Form the meatballs: In a bowl, mix the sautéed mushrooms with breadcrumbs, grated Parmesan, egg, oregano, basil, salt, and pepper. Form small meatballs from the mixture.
3. Fry the meatballs: Heat a little oil in a pan and fry the meatballs until crispy and golden on all sides. Set aside.
4. Prepare the tomato sauce: Heat olive oil in a saucepan. Sauté the onion and garlic until softened, then add chopped tomatoes, oregano, salt, and pepper. Simmer for 10-15 minutes.
5. Combine and serve: Place the meatballs in the tomato sauce and simmer for an additional 5 minutes. Serve with spaghetti or other pasta.
Meatballs:
• 200 g Shiitake mushrooms, finely chopped
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 dl breadcrumbs
• 1/2 cup grated Parmesan or vegan option
• 1 egg (or plant-based alternative)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper
Tomato sauce:
• 1 can of chopped tomatoes (400 g)
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper
• Frying pan
• Casserole for sauce
• Calories: 400-450 kcal
• Proteins: 12 g
• Fat: 15 g
• Carbohydrates: 45 g
• Fiber: 6 g
