Beef And Mushroom Meatballs Food

MUSHROOM "MEAT"BALLS RECIPE BY TASTY

Mushroom

Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs

Provided by Crystal Hatch

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

cooking oil, or water
24 oz white mushroom, finely chopped
1 medium onion, diced
3 cloves garlic, minced
1 cup whole wheat breadcrumbs
½ cup quick-cook oats
¼ cup fresh parsley, chopped
2 tablespoons grated parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cayenne, optional
2 eggs

Steps:

In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
Add eggs and mix well.
Cover and refrigerate for at least 2 hours, or overnight.
Preheat oven to 375°F (190°C).
When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
Bake for 20 minutes, or until golden, flipping halfway.
Enjoy!

Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams

MUSHROOM AND BEEF MEATBALLS

Mushroom and Beef Meatballs image

It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.

Provided by Martha Rose Shulman

Categories dinner, weekday, appetizer

Time 2h45m

Yield 22 to 24 meatballs, serving 5 to 6

Number Of Ingredients 11

Ingredients

1 cup cubed Italian bread (2 ounces)
1/4 cup milk
1 medium carrot (about 4 ounces), cut in 1/4 inch dice
2 teaspoons extra virgin olive oil
1/2 pound lean ground beef
1/2 pound roasted mushroom base (just under 1/2 recipe, about 1 1/3 cups)
1/4 cup finely chopped onion
3 tablespoons beaten egg (1/2 extra large egg)
2 tablespoons finely chopped flat-leaf parsley
Salt to taste (about 3/4 teaspoon)
Freshly ground pepper

Steps:

Preheat the oven to 400 degrees. Put the bread in a bowl, toss with the milk (add a little more milk if 1/4 cup isn't enough to moisten all the bread) and let soak for 20 minutes.
Meanwhile toss the carrots with 2 teaspoons olive oil on a parchment-covered sheet pan and roast for 15 to 20 minutes, stirring every 5 minutes, until tender and lightly browned (you can also make the mushroom base at this time).
Squeeze the milk out of the bread and crumble the bread into a large bowl. Add the beef, mushrooms, carrots, onion, egg, parsley, salt, and pepper and mix together well.
Turn the oven down to 300 degrees. Line a sheet pan with parchment. Working in batches, pulse the meat and vegetable mixture in a food processor fitted with the steel blade until pasty. Return to the bowl. Fill a small bowl with water for dipping your hands, then with wet hands form 1-ounce balls, which will be about the size of a golf ball, and place them on the parchment-lined baking sheet. You will need to keep wetting your hands.
Bake 40 minutes, or until the meatballs are nicely browned. Remove from the oven and if desired, simmer for up to an hour in tomato sauce. I like to serve these with spaghetti.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 2 grams, TransFat 0 grams

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