Vegetarian Mushroom Meatballs with Tomato sauce

Ingredients

• 200 g Portobello mushrooms
• 1 tbsp Olive oil
• 120 ml Onion
• 4 clove Garlic
• 1 tsp Thyme, fresh
• 1 tsp Oregano, dried
• 1 pcs Egg
• 1 tsp Soy sauce
• 40 g Rolled oats
• 50 g Bread crumbs, whole wheat
• 2 tbsp Milk, low fat
• 1 tsp Sea salt
• 1 tsp Black pepper, ground
• 1 tbsp Tomato paste
• 400 g Canned tomatoes, chopped
• 200 g Vegetable broth, bouillon or consomme, low sodium
• 1 tsp Sweet red paprika powder
• 40 g Feta cheese, crumbled
• 30 g Green olive

Method

1. Prepare Mushroom Meatballs: Heat oil in a large nonstick skillet over medium-high. Add mushrooms and onion; cook 5 minutes, until soft. Add garlic, thyme, and oregano; cook 1 minute. Transfer to a large bowl and let cool 10 minutes. Add soy sauce, egg, oats, breadcrumbs, milk, salt, and pepper; stir to combine. Refrigerate mixture for 30 minutes.
2. Preheat oven to 375°F and line a baking sheet with foil. Gently form mushroom mixture into 10 to 12 mini (golfball-sized) meatballs. Place meatballs on baking sheet; bake for for 15 to 17 minutes, until golden-brown.
3. Prepare Spanish Olive-Tomato Sauce: Heat oil in the same skillet you used for the mushrooms over medium heat. Add onions; cook 5 minutes, until softened. Add garlic, tomato paste, and red pepper flakes; cook 2 minutes, stirring occasionally. Add tomatoes, broth, paprika, sugar, salt, and pepper; bring mixture to a boil. Reduce to a simmer and cook, uncovered, 15 minutes, using a wooden spoon or potato masher to lightly crush tomatoes, until sauce thickens. Add meatballs to sauce, and sprinkle olives and feta cheese overtop. Serve over pasta or orzo, couscous, or with crusty bread.