Beefy Mushroom Meatballs Food

BEEFY MUSHROOM MEATBALLS

Steps:

• In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well. , Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the mushrooms, parsley, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally. , Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley.

BEEF-AND-MUSHROOM MEATBALLS

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 6 ingredients just until blended; shape into 24 meatballs, using about heaping 1 Tbsp.mixture for each meatball.
• Place on prepared baking sheet.
• Bake 20 min. or until done (165°F). About 5 min. before meatballs are done, cook chili sauce and relish in large skillet on medium heat until heated through, stirring frequently.
• Add meatballs to sauce; turn to evenly coat all sides of meatballs with sauce.

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

CHEF JOHN'S MEATLESS MEATBALLS

Steps:

• Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir 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 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black 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 flavor and texture, refrigerate overnight.
• Preheat oven to 450 degrees F (230 degrees C). 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, if desired; arrange meatballs on prepared baking sheet.
• Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.

MUSHROOM MEATBALLS

Steps:

• Stir together the mushroom soup and the water.
• Mix together in a bowl, the beef, crumbs, onion, garlic, parsley and egg, adding 1/4 cup of the mushroom mixture. Mix in well.
• Shape into balls and brown in a frying pan in a little bit of fat.
• When browned, drain off fat and pour the remaining soup mixture over.
• Cover and simmer for 45 minutes, until tender and tasty.
• We like this with buttered noodles.

MUSHROOM "MEAT"BALLS RECIPE BY TASTY

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!

TASTY BAKED MEATBALLS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
• Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MUSHROOM AND BEEF MEATBALLS

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.

BEEFY MUSHROOM MEATBALLS

Steps:

• In a bowl, combine bread and milk. Add the egg, onion, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels.
• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme; bring to a boil. Reduce heat; add the mushrooms, parsley, Worcestershire sauce and bouillon. Add meatballs; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat; stir in sour cream. Serve over noodles if desired. Garnish with parsley. Yield: 6-8 servings.

MEATBALLS AND MUSHROOM SAUCE

Steps:

• For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden.
• Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes.
• For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour.
• Fry the meatballs in some olive oil in a skillet, then transfer to the sauce.
• Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes.

BEEFY MUSHROOM MEATBALLS

Steps:

• In a bowl, combine bread and milk. Add the egg, onion, salt and pepper; mix well. Crumble beef over mixture and mix well.
• Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels.
• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme; bring to a boil. Reduce heat; add mushrooms, parsley, Worcestershire sauce and bouillon. Add meatballs.
• Simmer, uncovered, for 30 minutes, stirring occasionally. Remove from heat; stir in sour cream. Serve over noodles if desired. Garnish with parsley.

SOUPY MUSHROOM MEATBALLS

Steps:

• Combine meat, egg, bread crumbs and 1/4 cup tomato sauce and form into small meatballs.
• Coat with flour and brown in cooking oil.
• Remove from oil and set aside.
• Add diced onions and saute until limp.
• Add mushroom soup, meatballs, and remaining tomato sauce to the pan and simmer for 15 minutes.
• If the mixture seems too dry, add a small amount of milk.
• Taste, and add salt or pepper to taste.
• Serve over rice or noodles.

VEGETARIAN MUSHROOM MEATBALLS

Steps:

• Heat oil in a large skillet over medium-low heat. Saute onion in the hot oil, about 7 minutes. Add mushrooms, increase heat to medium-high, and cook and stir until water evaporates and they brown nicely, 10 to 15 minutes. Stir in garlic and transfer mixture into a mixing bowl; let cool.
• Stir oats, bread crumbs, 1/2 cup parsley, eggs, broth, oregano, thyme, salt, and pepper into the mixture to combine. Cover with plastic wrap. Refrigerate for flavors and texture to develop, at least 2 hours, to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet lightly.
• Form small balls from the mixture using a tablespoon as a measure. Place on the prepared baking sheet.
• Bake in the preheated oven until browned, about 15 minutes.
• Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat. Remove meatballs from the oven and transfer to the sauce; cook over low heat for 15 minutes more. Garnish with Parmesan cheese and/or 1 teaspoon parsley.

MUSHROOM MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place mushrooms, quinoa, lentils, onion, and garlic in a food processor or blender; pulse until coarsely combined.
• Sprinkle nutritional yeast, almond meal, flax seeds, Worcestershire sauce, sage, oregano, basil, rosemary, thyme, mint, and cayenne pepper into the food processor. Blend until mixture is combined but still slightly choppy.
• Shape mixture into balls and arrange on the baking sheet.
• Bake in the preheated oven until darkened and slightly crispy on the outside but moist on the inside, about 15 minutes.

CREAM OF MUSHROOM MEATBALLS

Steps:

• shape the meat into several small meatballs and cook thoroughly in a skillet, drain if necessary.
• Add 1 can of cream of mushroom soup, milk (just refill the can) add a little more milk if it is too thick for you.
• Add in the chopped onions.
• Stir and cook for 15 minutes.
• Serve with biscuits.