Ingredients
- 8 Eggs
- 1 can Cento Mushroom Stems Pieces (8 oz), drained and chopped
- 1 can Cento Artichokes in Brine 5-7 (14 oz), drained and chopped
- 3 cups Cento Seasoned Bread Crumbs
- 3 cups Parmesan Cheese, grated
- 2 Bellino Whole Garlic Cloves, finely chopped
- 4 tbsp Fresh Basil Leaves, chopped
- 2 tsp Cento Fine Sicilian Sea Salt
- Cento Ground Black Pepper, to taste
- 1 cup Cento Blended Italian Style Oil, extra as needed
- 1 jar Cento Marinara Pasta Sauce (25.5 oz)
Directions
In a large bowl, beat eggs. Add mushrooms, artichokes, breadcrumbs, cheese, garlic, basil, salt and pepper. Combine ingredients with a wooden spoon and once mixture becomes thick, use your hands to roll 1âu20ac balls with your hands. Repeat until all mixture is used. Pour ¼ cup oil in a thick-bottomed saucepan and heat over a medium flame. In batches, cook balls until lightly browned, about 4 minutes on each side. Add more oil as needed. Place cooked veggie balls on a plate lined with paper towels to remove excess oil. Pour marinara sauce into a medium saucepan and heat over medium-low heat. Place vegetarian meatballs into sauce, cooking until sauce and meatballs are heated through. Serve with your favorite Anna Pasta. Yields about 28 meatballs.
