Mushroom and Beef Meatballs
- Total Time
- About 2 hours 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup cubed Italian bread (2 ounces)
- ¼cup milk
- 1medium carrot (about 4 ounces), cut in ¼ inch dice
- 2teaspoons extra virgin olive oil
- ½pound lean ground beef
- ½pound roasted mushroom base (just under ½ recipe, about 1⅓ cups)
- ¼cup finely chopped onion
- 3tablespoons beaten egg (½ extra large egg)
- 2tablespoons finely chopped flat-leaf parsley
- Salt to taste (about ¾ teaspoon)
- Freshly ground pepper
Nutritional analysis per serving (6 servings)
170 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 10 grams protein; 306 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 400 degrees. Put the bread in a bowl, toss with the milk (add a little more milk if ¼ cup isn’t enough to moisten all the bread) and let soak for 20 minutes.
- Step 2
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).
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Advance preparation: The shaped meatballs will keep for a day in the refrigerator and freeze well. The cooked meatballs will keep for 3 days in the refrigerator.
Private Notes
Comments
This was elaborate but interesting. I didn't mince the mushrooms for the mushroom base separately - just got my food processor out once and processed the mixture all at once, then lightly kneaded it to ensure it was evenly mixed. A healthy shake of red pepper flakes was a good addition. Served with Marcella Hazan's tomato sauce and pasta.
These are amazing. I didn't have enough mushrooms for the whole recipe of mushroom base. It ended up being two parts meat to one part mushroom base. I also grated the carrots, instead of chopping. Did not have bread, so used 1/2 cup of dry breadcrumbs. Absolutely savory and delicious, with the lightest, most tender texture. Brilliant.
Also, I hate to substitute recipes, but I had no bread or milk, so used leftover polenta soaked in beef stock, making it gluten-free. My not gluten-free family LOVED it.
Whoops! Forgot to mention that I used ground dark meat Turkey, not beef.
The meatballs are light, not too lite and good! As they are not spiced, I made a flavorful spicy tomato sauce with onion, garlic, anchovy, oregano, basil and a healthy dose of red pepper flakes. Finishing the meatballs in the sauce was mutually beneficial. The Husband went for thirds!
Easier to roast the carrots and mushrooms the day before. Carrots didn't brown when on same tray as mushrooms because of the liquid released. Add more spice - red pepper, more onions, garlic, etc. A little bland. Made 24.
Advertisement