In a large pan, saute the finely diced onion in olive oil on medium-low heat for about 7 minutes.
Add mushrooms, increase the heat to medium-high and cook them until the water evaporates and then keep cooking the mushrooms until they brown nicely. Once you get to the point where there is no water you'll need to watch them carefully, they can stick quickly once the water has evaporated. This should take around 15-18 minutes.
Add garlic, stir, and transfer the mushrooms to a large mixing bowl. Let them cool down.
Add the rest of the ingredients excluding the pasta sauce to the bowl.
Stir the mixture carefully and cover it with clingfilm. Refrigerate for at least 2 hours, overnight if you can! For the flavours to develop. Cooktoria recommended this and I completely agree, it changes the recipe entirely!
When you're ready to eat, using a tablespoon as a measure, form small meatballs from the mix.
Fry the balls in a small amount of vegetable oil until they turn brown.Then bake them in a preheated oven at 200C (Gas mark 6) the original recipe says for 15 minutes but I like the firmer texture so I cooked mine for 35 minutes on a lower heat 180C (Gas mark 4).
Add tomato sauce to the medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes. This step really add's the authentic softness to the centre of the meatballs and adds another level of flavour.
Garnish with something fancy and take some photos for Instagram.
To change the recipe to paleo you can swap the bread and oats to 4 tbsp of almond flour which is nutty and adds great flavour to the meat-lessballs (or other flour of choice). And Add 1 tsp of flax seeds, 1 tsp of xanthan gum to thicken the mixture.
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