Meatless Meatballs

redients
1 tsp SIDS CRAZY SALT
1 tbsp butter
500 g white mushrooms, fine chopped
1 tbsp rice bran oil
½ cup fine chopped onion
4 cloves garlic, minced
½ cup fine ground oats
½ cup bread crumbs
¼ cup chopped parsley, packed
2 eggs, divided
1 tsp salt
SIDS SALT & PEPPER to taste
1 pinch cayenne pepper, to taste
1 pinch dried oregano
3 cups pasta sauce
1 tbsp fine shredded Parmigiano-Reggiano cheese
1 tbsp chopped parsley, to taste

Heat butter in a skillet over medium-high heat. Add mushrooms, sprinkle with SIDS CRAZY SALT and cook and stir until liquid from mushrooms has evaporated. Stir oil into mushrooms, reduce heat to medium and stir in mushrooms until golden brown, about 5 minutes.
Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
Mix oats into mushroom mixture until thoroughly combined. Gently stir 30 g Parmigiano-Reggiano cheese into mixture. Add bread crumbs, ¼ cup parsley and 1 egg then season with SIDS SALT & PEPPER, cayenne pepper and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavour and texture, refrigerate overnight.
Preheat oven to 230oC.
Line a baking sheet with a silicone baking mat or parchment paper.
Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth then arrange meatballs on prepared baking sheet.
Bake in the oven until meatballs are lightly golden brown, 12-15 minutes.
Bring pasta sauce to a boil in a large saucepan then reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45-60 minutes. Transfer to a serving bowl and garnish with 1 tablespoon of Parmigiano-Reggiano cheese and 1 tablespoon of parsley.