PREPARATION

1. Heat 2 tablespoons oil in a pan, add 450 grams mushrooms, 1 teaspoon salt and stir well.

2. Cook until liquid from mushrooms has evaporated.

3. Add 1 tablespoon butter and stir well.

4. Cook and stir mushrooms until golden brown.

5. Now, add 135 grams onions and cook till translucent.

6. Add 1 tablespoon garlic and stir well.

7. Then, add 55 grams oats and mix it well.

8. Transfer this mixture into a bowl, add 60 grams parmigiana cheese, 55 grams bread crumbs, 20 grams coriander, 2 eggs, 1/2 teaspoon salt, 1 teaspoon black pepper, 1/4 teaspoon red chili,

1/4 teaspoon dried oregano and mix it well.

9. Refrigerate overnight.

10. Take some mixture in your hand and make a round ball of it.

11. Place them on a baking tray.

12. Preheat the oven to 430°F/220°C. Bake for 10 - 12 minutes.

13. Take a skillet, add 775 grams pasta sauce and stir well.

14. Add the meatballs into it.

15. Gently stir the meatballs into sauce until coated.

16. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. 

17. Garnish with coriander.

18. Serve.