Serves 4-6


  • 30ml olive or canola oil
  • 1 onion, finely chopped
  • 5ml Ina Paarman’s Green Onion Seasoning
  • 250g Highveld white button mushrooms, sliced
  • 5ml Ina Paarman’s Tomato Pesto
  • 1 x 25g sachet Ina Paarman’s Liquid Beef Stock
  • 125ml water
  • 2 large eggs
  • 30ml soy sauce
  • 15ml gelatine powder
  • 125ml oats
  • 60ml chopped parsley
  • 10ml Ina Paarman’s Salt Reduced Garlic & Herb Seasoning
  • 500g lean beef mince
  • 185ml Ina Paarman’s BBQ Marinade or Sundried Tomato Coat & Cook Sauce


  1. Adjust oven shelf to middle position and preheat the oven to 180°C.
  2. Oil a large ovenproof dish.
  3. Saute the onion, pre-seasoned with Green Onion Seasoning, in the oil. Cook slowly for about 5 minutes.
  4. Add the mushrooms and continue cooking on a medium heat for about 2 minutes. Add the Tomato Pesto and sachet of undiluted Liquid Beef Stock and stir through. Remove the pan from the heat and leave to cool.
  5. Whisk water, eggs and soy sauce together. Sprinkle gelatin over and allow to stand for 5 minutes. Whisk again.
  6. Mix oats, gelatine mixture, cooled mushroom mixture, chopped parsley and Garlic & Herb Seasoning into the beef mince in a mixing bowl. Mix gently, first with a knife and then lightly with your hands.
  7. Scoop out about 65ml of this soft mince mixture and roll into balls. Pack into the prepared ovenproof dish.
  8. Coat meatballs with Sundried Tomato Coat & Cook Sauce or Marinade and bake for about 35 minutes. Serve with mash and a medley of green vegetables.

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