Easy and gluten-free mushroom 'meatballs' made without breadcrumbs, using coconut oil for binding. They are packed with fresh flavours and served with spaghetti and tomato sauce.
1: Preheat oven to 220°C.
2: Heat a little oil in a frying pan. Once hot, fry the onion for 5 minutes or until soft.
3: Add in the mushroom and continue to fry for a further 15 minutes or until all the water has evaporated and the mushroom is starting to brown. You may need to turn up the heat a little.
4: Add the garlic and fry for a further minute.
5: Leave the mushroom mixture to cool for a few minutes, then transfer to a food processor with the remaining ingredients.
6: Process the meatball mixture for 10-15 seconds. Avoid processing for too long because the mixture will become a puree and balls won’t hold their shape.
7: Shape into golf ball-sized balls and place on a baking tray.
8: Bake for 18-20 minutes.
9: Meanwhile, prepare the tomato sauce by frying the garlic for a minute. Then add the basil for a further two minutes, before adding the passata, seasoning, and simmering for an additional 8 minutes.
10: Prepare the spaghetti as per packet instructions.
11: Serve the meatballs with the spaghetti and tomato sauce.
