Mushroom and tomato meatballs
- 500 g baby chestnut mushrooms
- 1 kg minced meat (finely minced pork leg)
- 1 egg
- 500 ml passata
- honey or sugar
- garlic powder
- oil, salt and pepper
Combine the minced meat, salt, pepper, garlic powder, egg and breadcrumbs, then form the mixture into balls 5 to 6 cm in diameter. Heat the oil in a pan, add the meatballs and a little liquid, cover and steam, then pan fry until golden and starting to crisp. Remove from the pan and set aside.
Rinse the mushrooms under running water. Season with salt, pepper and honey, then fry whole until golden. Remove and set aside.
For the sauce, make a thin gravy then add the passata and a little sugar and salt. If the sauce is too thick it can be diluted with a little water. Season with oregano and cook until done.
Spoon the sauce onto a plate and arrange the meatballs on top. Scatter with the honey-fried mushrooms and serve with mashed potatoes. Best eaten immediately.