½cupinstant oatmeal(use gluten-free for gluten-free recipe)
½cupbreadcrumbs(Panko for gluten-free)
¼cupItalian parsley(chopped and packed)
1ouncePecorino Romano or Parmigiano-Reggiano cheese, very finely(measure by weight, very finely shredded
1teaspoonsalt
Freshly ground black pepper and cayenne to taste
Pinchdried oregano
¼teaspoonground nutmeg(optional)
2eggs
3cupspasta sauce
Instructions
In a skillet over medium-high heat, heat the olive oil until hot.
Add the mushrooms to the pan, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated.
Add the butter, reduce heat to medium, and continue cooking and stirring mushrooms until golden brown, about 5 minutes.
Add the onion to the pan and cook until the onion is translucent, stirring frequently, about 5 minutes. Add the garlic and stir until fragrant (1 minute or so).
Transfer the mushroom mixture to a large bowl.
Add the parsley, bread crumbs and oatmeal to the mixture and stir to combine.
Add one egg, salt, pepper, cayenne, oregano and nutmeg and mix thoroughly.
Add the cheese and stir gently to combine.
Stir in the remaining egg.
The mixture should hold together when pressed.
Cover the bowl and refrigerate over night.
Preheat oven to 450F degrees.
Line a baking sheet with aluminum foil (oil the foil) or parchment paper.
Form the mixture into small balls (about one inch in diameter) and roll in your hand until the meatballs are smooth.
Place them on the prepared baking sheet and bake for 12-15 minutes until lightly browned.
Reduce the oven temperature to 300F degrees.
Remove the meatballs from the baking sheet and put them into a baking dish.
Cover with meatballs with a cream sauce or Red Sauce and heat in a 300F degree oven for 30 minutes or in the microwave for 3-5 minutes. (I use the microwave.)