- 30 Apr,2018
- 15 Jun,2017
- 11 Jun,2017
Prep Time: 15 minutes
Yield: 4 servings
3 tbsp olive oil
1 medium onion (chopped)
20 oz mushrooms, finely chopped
1 cup breadcrumbs (Panko)
1/2 tsp Mola all Purpose seasoning
4 garlic cloves (minced)
1/2 tsp Moroccan Inspired blend
1/2 tsp Ethiopian Inspired Blend
1/4 tsp salt
1/4 tsp pepper
1 24oz jar Ragu marinara sauce (or finely cut tomatoes)
parsley to garnish
1/3 cup Asiago grated cheese (optional)
In a large skillet, sauté the onion in the oil of your choice on medium-low heat for about 7 minutes. Add mushrooms, Mola all purpose seasoning, the Moroccan and Ethiopian inspired blend and salt, increase the heat to medium-high and cook them for 10-15 minutes. You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.
Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.
When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of oil of your choice until they turn brown or bake them in a preheated oven at 400F for 15 minutes.
Add marinara sauce or sauté the tomatoes to the medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.
Garnish with grated cheese or fresh parsley.
I added green peppers to my home recipe.