Meatballs With Chili Mushroom Sauce
|Pork mince||250 Gram|
|Veal mince||250 Gram|
|Stale breadcrumbs||70 Gram (1 Cup)|
|Finely chopped fresh oregano||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), crushed|
|Tomato paste||80 Milliliter (1/4 Cup)|
|Egg||1 , beaten|
|Olive oil||1 Tablespoon|
|Button mushrooms||250 Gram, sliced|
|Canned tomatoes||800 Gram (Two 400 Gram Cans)|
|Mild chili sauce||60 Milliliter (1/4 Cup)|
Combine mince, breadcrumbs, oregano, garlic, paste and egg in medium bowl; roll level tablespoons of mixture into balls.
Place meatballs on oiled oven tray; bake, uncovered, in moderately hot oven about 15 minutes or until cooked through.
Meanwhile, heat oil in large pan; cook mushrooms, stirring, until just soft.
Add undrained crushed tomatoes and sauce to pan.
Bring to boil; simmer, uncovered, 5 minutes.
Add meatballs; cook, stirring, 2 minutes, [can be prepared ahead to this point; refrigerate overnight or freeze]