Ingredients
- 1 lb Mushrooms
- 2 c Quick-cooking Oats
- 7 oz water
- 3 Tbsp. Olive Oil
- 1 1/2 Tbsp Sweet Paprika
- 1 tsp. Garlic Powder
- 1 1/2 tsp. Salt (I used Pink Himalayan Salt)
- 1/2 tsp Turmeric
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Black Pepper
- 1/4 Cup Dried Oregano
- Pinch of Nutmeg
Preparation
Step 1
Start by cleaning your mushrooms. Soak the mushrooms in cold water for a few minutes. Then, finish cleaning with a paper towel if you see any dirt. Chop them.
When your mushrooms are clean and ready, heat your pan on medium-high heat. You want the pan hot but not smoking.
Add the oil, mushrooms and all the seasonings (paprika, garlic, salt, pepper, turmeric, oregano, cinnamon and nutmeg) and start cooking until the mushrooms are cooked.
At some point, a ton of water will start to come out of the mushrooms, just continue cooking until all the water is evaporated.
At some point, a ton of water will start to come out of the mushrooms, just continue cooking until all the water is evaporated.
Put the mixture into a bowl and add the rest of the ingredients (oats and water). Mix well and let the mixture rest in the fridge for al least 15 minutes (this allows the oats the absorb the liquid and bind everything together).
Now it is time to form and cook your meatballs. I fried mine, but you can bake them if you prefer, just make sure you use a silicone mat over your baking tray. Using just oil or butter won’t work.. Bake them for about 30 minutes or until you see they are firm to the touch and throughly cooked. Get them out of the oven and let them cool down a bit before you attempt to take them off the silcione mat.
Finish the meatballs by cooking them in your preffered tomato sauce (I use homemade) for 5-10 minutes on low heat. This last process will give the meatballs a very nice melt-in-your-mouth texture. Delicious!