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Mushroom Walnut Meatballs in Tomato Sauce

Missing meatballs? Try these. They have a lot of flavour and could be served with pasta, soft polenta or mashed potatoes.

Mushroom Walnut Meatballs in Tomato Sauce

250g Mushrooms, 1/2 Cup rolled oats, 110g Walnuts, 2 medium onions, quartered, 4 cloves Garlic, Good amount of Fresh ground black pepper, 1 teaspoon ground cumin, 1 Teaspoon Dried oregano, 2 Tablespoons Soy sauce, 200g wholemeal breadcrumbs (about 2 cups), Tomato Sauce: 1/2 Cup Extra virgin Olive oil, 2 red onions, finely chopped, 680g Jar Tomato passata (or 2 tins diced tomatoes/tomato puree), 1/2 Teaspoon salt, Handful basil leaves.

Roughly chop the mushrooms. Preheat the oven to 180 C. In a food processor, grind the rolled oats and walnuts to a fine consistency. Add the onions and garlic and blend again. Now add spices, soy sauce and mushrooms. Blend. With the motor running, add the breadcrumbs though the chute.Blend until the mixture is think and well combined. With moistened hands, form the mixture into walnut sized balls and place on a lined baking tray. Bake for 25-30 mins until golden brown. Meanwhile make the tomato sauce: Sweat the onion in the oil over a low heat until soft. Stir in the passata and salt. Wash out the passata jar with a little water and add to the sauce. Simmer for 10 minutes or until thickened.Add torn bail leaves. Serve the balls on pasta, soft polenta or mashed potatoes with the sauce over the top.

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