Mozzarella Stuffed Vegetarian Mushroom Meatballs
 
Prep time
Cook time
Total time
 
Mozzarella-Melty-Middle Vegetarian Mushroom Meatballs. Healthy and delicious alternative to the Italian classic with tangy tomato sauce, roasted pine nuts and fresh basil.
Author:
Recipe type: Savoury, Main
Cuisine: Italian, Vegetarian
Serves: 4
Ingredients
  • Mushroom Meatballs
  • Tbsp. light olive oil
  • 1 large onion
  • 1 tsp celery salt
  • 400g mushrooms of your choice (I used chestnut & portobello)
  • 120g rolled oats
  • 70g pitted black olives
  • 60g mozzarella pearls (or normal mozzarella broken into small pieces)
  • mozzarella pearls
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 3 cloves garlic
  • 1 tsp onion granules
  • 1 tsp garlic powder


  • Pasta
  • Tbsp. light olive oil
  • 325g baby plum tomatoes
  • 400g spaghetti (wholewheat best for nutrition)
  • 2 tbsp. tomato puree
  • 2 tins chopped tomatoes (800g altogether)
  • 2 tsp. sugar (optional)
  • 2 tsp. red wine vinegar
  • 1 tsp chilli flakes


  • Garnish
  • Roasted pine nuts
  • Chopped basil
  • Chilli oil
Instructions
  1. Add the tomatoes to a roasting tin with the unpeeled garlic. Once done remove from the oven and set aside.
  2. Drizzle them with oil, season and cook at 180C for about 15 minutes or until softened and started to brown
  3. Add the oil to a pan on a medium heat and soften the chopped onion with the celery salt
  4. Chop the mushrooms roughly and add to the pan
  5. Cook the pasta according to the packet instructions (usually around 8 minutes in boiling salted water)
  6. Once cooked drain and keep for later. Save the pasta water!
  7. Once the mushroom and onion is softened add them to a food processor with the olives, oats, the peeled roasted garlic (from the tomatoes) and dried herbs/powders
  8. Blitz into a stuffing like mixture - add some of the pasta water if it's too dry (it wants to be the consistency of stuffing)
  9. Line a baking tray with lightly oiled greaseproof paper or foil
  10. Roll the mixture into small balls placing a mozzarella pearl inside each one
  11. Place the meatballs on the tray and cook at 180 for about 15 minutes or until golden (keep an eye and remove if the cheese starts to escape!)
  12. Meanwhile make the tomato sauce - add the tomato puree to a pan and heat
  13. Next add the roasted tomatoes and tinned tomatoes
  14. Simmer gently adding the sugar, vinegar and chilli flakes towards the end. Taste and season
  15. Once the balls are ready, add the spaghetti to the sauce and add some of the pasta water to loosen if needed
  16. Serve with the balls on top and garnish with fresh basil, toasted pine nuts and a little extra olive oil - chilli oil if you like it spicy!
Notes
* Nutritional information includes all additional garnishes
* The water from cooked pasta contains starch and is a good addition to the meatballs and pasta sauce for this reason
Nutrition Information
Serving size: ¼ Calories: 800 Fat: 30 Saturated fat: 5 Carbohydrates: 97.6 Sugar: 18.3 Sodium: 1.5 Fiber: 17.5 Protein: 26.3
Recipe by Preggie Veggie at http://preggieveggie.com/mozzarella-stuffed-vegetarian-mushroom-meatballs/