Meatballs Ingredients

  • 3-4 tbsp. olive oil
  • 1 medium onion (chopped)
  • 2 cups mushrooms, finely chopped
  • 1 cup, instant oats
  • 2 bread slices, soaked in water
  • 1/2 cup chopped parsley
  • ½ tbsp., garlic chopped
  • 2, eggs
  • 1/2 tsp., dried oregano
  • 1 tsp., green chilies chopped
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • ¼ tsp., white pepper
  • For garnishing:
  • 1 tbsp., ginger (Julian)
  • 2 tbsp. Parsley chopped

Sauce Ingredients

  • 1 ½ cup, tomato puree
  • 1tbsp., soya sauce
  • ½ cup ketchup
  • 1 tsp., garlic chopped
  • ¼ tsp., oregano

Instructions:

  • In a large skillet heat the olive oil and add mushrooms and salt in it.
  • Brown the mushrooms, once the water evaporates and mushrooms become dry add butter in it.
  • Turn down the heat to medium heat and cook the mushrooms until golden brown.
  • Now add chopped onions in it and cook them over medium heat for until soften
  • Put chopped garlic in it and sauté it for a minute.

  • Turn off the flame and add oat meals in it.
  • Let them cool at room temperature.
  • Then add soaked and drained bread slices, first egg, salt, black pepper, white pepper, green chilies, parsley and oregano. Mix them well with the spoon and add the second egg in it.
  • Cover the mixture and refrigerate it about 5 hours or overnight for best results.
  • Shape the mixture into meatballs.
  • Fry the balls in a small amount of vegetable oil until they turn golden brown.
  • Set them aside.
  • For sauce put tomato puree along with soya sauce, garlic and ketchup in the same skillet, and cook it on a medium low flame for 5 to 10 minutes.

  • Place the mushroom meatballs on top and cook the meatballs in the sauce on a low flame for 15 more minutes.
  • Garnish it with parsley and ginger.
  • Serve it with boil rice or garlic bread.

TIP

  • Don’t add 2 eggs together in the mushroom mixture first add one egg for mixing then after combining all ingredients add another egg for molding.