- ½ pound 90% lean ground beef
- 8 oz. finely chopped or ground mushrooms
- 1 tsp. chopped, fresh oregano
- 1 tsp. chopped, fresh basil
- 1 tsp. chopped, fresh parsley
- ½ cup bread crumbs
- 1 garlic clove, crushed
- ¼ tsp. onion powder
- 1 egg, scrambled
- Combine all ingredients in a bowl and mix until well combined.
- Form 1” meatballs and place on broiler pan or cookie sheet with metal cooling rack on top.
- Bake at 375F for 20-25 minutes, or until no longer pink in the middle.
- Serve with marinara.
- If you notice your meatballs aren’t holding their form, add an extra egg white.
Confession. I didn’t like meatballs for a very long time. Until recently, they sorta grossed me out. But, now, they are one of the key foods I always have on hand for simple weeknight meals. Unfortunately, a lot of the convenience meatballs on the market just aren’t cutting it in the nutrition department. They tend to be a little high in salt and fat, especially considering the fact that I like to add sauce and parmesan when they are done.
While I enjoy a little red meat, I try to eat mostly plant based–this is partly due to health but mostly due to the fact that I am cheap and plants tend to be more inexpensive. Imagine my surprise and delight when I stumbled across the Mushroom Councils “blendability” recipes. As you can probably tell by their name, the Mushroom Council works to promote America’s consumption of mushrooms, even for people who don’t like them. Their blendability recipes showcase how to mix mushrooms with ground meat and poultry to make lighter, traditional dishes. Genius.
I practiced with a few of their recipes, then worked on my own renditions. After “tinkering” with the mushroom to meat ratio a few times, I landed on a 50/50 meatball with raw mushrooms mixed into the meat. The Mushroom Council suggests cooking mushrooms prior to mixing them with meats, which is also delicious, but I felt the mushroom flavor was a little strong for people who aren’t fans of this fungi.
Feeling hesitant? You can make your own ratio using more meat and less mushroom. Regardless, they freeze well and are the ultimate in convenience when you have a hankering for a mushroom parm sub or spaghetti and meatballs. Now to practice with some other flavors….stay posted!